A cold spaghetti pasta salad with tons of veggies for flavors and crunch!
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 8
Calories
Ingredients
16ouncesSpaghetti pasta
5tablespoonssaltfor pasta
½Large Cucumber quartered
15Cherry tomatoes quartered
½Red onion diced
½Orange bell pepper diced
15Black olives quartered
2-3tablespoonsParsley minced
1CupItalian Salad Dressing
½tspGarlic powder
¼tspPepper
½tspPaprika
Instructions
Place a pot on the stove full of water and bring to a boil. Once it starts boiling add in 5 tablespoons salt and pasta and cook according to package directions, until al dente. About 8-10 minutes. Set aside and allow to cool.
While the pasta cools, prep your veggies and parsley. Chop your bell pepper, red onion, olives, cucumber, cherry tomatoes, and parsley. Set aside. In a measuring cup or bowl combine italian dressing, paprika, and garlic powder.
Add in your spaghetti in a large bowl, add in veggies, and toss with dressings and parsley. Allow to sit in the fridge for at least 2 hours before serving. Best after sitting overnight, enjoy!