Name: Spaghetti Salad
Prep time: 15 min
Cook time: 10 min
Total time: 85 min
Ingredients: Fran's Vinaigrette (to taste - click on the link for the recipe); 8 oz spaghetti noodles (cooked per instructions, drained); Handful of grape tomatoes (sliced); 1 small zucchini (diced); 1 small yellow squash (diced); 1/2 orange bell pepper (diced); 1/4 red onion (thinly sliced); 1/4 black olives (sliced); 1/4 cup extra sharp cheddar (diced); Sea salt and freshly cracked pepper (to taste)

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I saw this easy spaghetti salad recipe on Six Sisters’ Stuff and made it for dinner. I adapted the recipe by using Fran’s Vinaigrette and the vegetables I had on hand. This spaghetti salad was a hit with the whole family and we all thought it paired nicely with the chicken I served it with.

Spaghetti Salad

Ingredients:

Fran’s Vinaigrette, to taste – click on the link for the recipe
8 oz spaghetti noodles, cooked per instructions, drained
Handful of grape tomatoes, sliced
1 small zucchini, diced
1 small yellow squash, diced
1/2 orange bell pepper, diced
1/4 red onion, thinly sliced
1/4 black olives, sliced
1/4 cup extra sharp cheddar, diced
Sea salt and freshly cracked pepper, to taste

How to Make a Spaghetti Salad

Prepare Fran’s Vinaigrette and set aside to allow flavors to mingle.

Prepare the spaghetti in a large pot of salted water, per instructions. Drain and rinse the noodles with cold water.

Place the drained spaghetti in a large serving bowl. Add some of the well-whisked vinaigrette, to taste and toss to coat evenly. Place into the refrigerator for 30 minutes, tossing the noodles every 10 minutes so they are evenly coated.

Add the tomatoes, zucchini, yellow squash, bell pepper, red onion, olives, and extra sharp cheddar cheese to the spaghetti. Season with sea salt and freshly cracked pepper, to taste. Add more vinaigrette, to taste, then toss to coat evenly and place back into the refrigerator for 30 minutes, tossing the spaghetti salad every 10 minutes so everything is evenly coated.

When ready to serve, taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Serve & enjoy.

Spaghetti Salad

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Prep Time: 15

Cook Time: 10

Marinating Time:: 1

Total Time: 1 25

Course: Lunch, Salad

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Large pot

Ingredients

Fran's Vinaigrette to taste - click on the link for the recipe
8 oz spaghetti noodles cooked per instructions, drained
Handful of grape tomatoes sliced
1 small zucchini diced
1 small yellow squash diced
½ orange bell pepper diced
¼ red onion thinly sliced
¼ black olives sliced
¼ cup extra sharp cheddar diced
Sea salt and freshly cracked pepper to taste

Instructions

Prepare Fran's Vinaigrette and set aside to allow flavors to mingle.
Prepare the spaghetti in a large pot of salted water, per instructions. Drain and rinse the noodles with cold water.
Place the drained spaghetti in a large serving bowl. Add some of the well-whisked vinaigrette, to taste and toss to coat evenly. Place into the refrigerator for 30 minutes, tossing the noodles every 10 minutes so they are evenly coated.
Add the tomatoes, zucchini, yellow squash, bell pepper, red onion, olives, and extra sharp cheddar cheese to the spaghetti. Season with sea salt and freshly cracked pepper, to taste. Add more vinaigrette, to taste, then toss to coat evenly and place back into the refrigerator for 30 minutes, tossing the spaghetti salad every 10 minutes so everything is evenly coated.
When ready to serve, taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Serve & enjoy.