Ingredients
- 12 ounces of spaghetti
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1 cup Italian dressing (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Feel free to customize this salad with what you have on hand. Add some grilled chicken for protein or swap in your favorite veggies. The key is to keep it colorful and fresh, just like the meals from my childhood kitchen.
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. This keeps the pasta from becoming mushy in the salad.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, and black olives.
- Add the cooled spaghetti to the vegetable mixture, tossing gently to combine.
- Pour the Italian dressing over the salad and toss until everything is well coated. If my abuela taught me anything, it’s that tasting as you go is crucial — add dressing to your preference.
- Sprinkle the Parmesan cheese and chopped basil over the top, mixing gently.
- Season with salt and pepper to taste. Chill the salad for at least an hour before serving to let the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International