Spaghetti Salad

Spaghetti Salad

Preparation Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 20 minutes | Calories: 400 kcal per serving | Servings: 4 servings

Ingredients:

1 pound spaghetti noodles (broken in half)

1 green bell pepper (diced)

1 red bell pepper (diced)

½ red onion (finely chopped)

1 English cucumber (sliced)

1 cup cherry tomatoes (halved)

2.25 ounce can sliced black olives (drained)

½ cup cheddar cheese (cut into small cubes)

¼ cup grated Parmesan cheese

Salt and pepper (to taste)

Italian Dressing Ingredients:

1 ½ cups Extra Virgin Olive Oil

3 Tablespoons red wine vinegar

1 Tablespoon dried oregano

1 ½ teaspoons dried basil

1 Tablespoon fresh squeezed lemon

2 garlic cloves (minced)

3 Tablespoons Parmesan cheese

Salt and pepper (to taste)

Directions:

Cook the spaghetti according to package directions until al dente. Drain and rinse. To prevent sticking, drizzle a small amount of olive oil over the pasta and toss. Refrigerate until cool.

In a large bowl, add the tomatoes, cucumber, peppers, olives, onion, cubed cheese, and olives.

Combine the dressing ingredients in a separate bowl; pour over the salad and toss to coat. Add the Parmesan cheese and gently stir together.

Cover the salad and refrigerate for at least 2 hours before serving.

Gail's Notes: I've made this salad before and hope to make it again soon.