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Spaghetti Salad
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Spaghetti Salad

Course Lunch, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time: 1 hour
Total Time 1 hour 25 minutes
Servings 4
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.