Description
A refreshing and colorful Summer Spaghetti Salad featuring crisp vegetables, creamy mozzarella, and zesty Italian dressing, perfect for warm-weather gatherings or a light meal.
Ingredients
Scale
Pasta
- 1 (12-oz) box thin spaghetti
Vegetables
- 1 zucchini, diced
- 1 squash, diced
- 3 Roma tomatoes, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ½ red onion, diced
- 1 (2.5 oz) can sliced black olives, drained
Dairy
- 8-oz fresh mozzarella, cubed
Dressing
- 1 (16-oz) bottle Italian salad dressing
Instructions
- Cook Spaghetti: Cook the thin spaghetti according to the package directions until al dente. Drain the pasta and then rinse it with warm water to stop the cooking process and cool the noodles.
- Combine Vegetables and Cheese: In a large bowl, add the diced tomatoes, zucchini, squash, green and red bell peppers, red onion, drained black olives, and cubed fresh mozzarella cheese. Toss gently to distribute ingredients evenly.
- Mix Salad: Add the cooked and rinsed spaghetti noodles to the vegetable and cheese mixture. Pour in the entire bottle of Italian salad dressing and mix well until everything is thoroughly coated with the dressing.
Notes
- For best flavor, refrigerate the salad for at least 1 hour before serving to allow the dressing to meld with the ingredients.
- You can substitute the fresh mozzarella with feta cheese for a tangier taste.
- Add chopped fresh herbs like basil or parsley for additional freshness.
- This salad is best served chilled or at room temperature.
- Feel free to add grilled chicken or shrimp for a protein boost, making it a complete meal.
