This “Spaghetti Salad” is the perfect potluck, church supper or cookout recipe.  It can be made the night before, travels well and feeds a crowd!  It’s a really colorful and light tasting recipe also, so it’s a good summer dish.  You can use all of that garden produce in this one!  Here is what you will need:
1 lb. box of spaghetti, broken in thirds
1 medium sweet onion, diced (I used Vidalia)
1 red bell pepper, diced
1 green bell pepper, diced
1 medium zucchini, diced
1 medium yellow squash, diced
1 cucumber, peeled and diced
1 pint cherry or grape tomatoes, sliced in half
1 (2.5 oz.) can of sliced black olives, drained
1/4 cup fresh basil, chopped
8 oz. cheddar cheese cut in small cubes
1 (16 oz.) bottle of Italian dressing (I used Olive Garden)
1 tsp. sugar
1/4 tsp. black pepper
1 tsp. Greek seasoning (could substitute Italian seasoning)
1/4 tsp. garlic powder
1 tsp. celery seed
1/3 cup grated Parmesan cheese
Cook the spaghetti in salted water according to package directions minus about 1 minute.  Drain in a colander and rinse with cold water to stop the cooking.  Be sure it is drained really well.  
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While the spaghetti cools, prep the other ingredients.  Place the cooled spaghetti in a large bowl.  Add all of the other salad ingredients.  Place the salad dressing in another bowl along with the rest of the dressing ingredients and whisk together until the sugar is dissolved.  Pour over the salad ingredients and lightly toss until the pasta and vegetables are all coated.  Cover and allow to marinate for at least 2-3 hours.  This is really best if made the night before so the flavor can really blend.
Right before serving, toss again so the dressing is redistributed.  If you make this the night before, leave the tomatoes out until the next day and then add them and toss. I save some to place right on top for color also!  

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