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  • Writer's pictureCrystal Munegatto

Salad Crazed // Spaghetti Salad with all the mixings...

It's no secret. I love a good salad. But what makes me even more excited is when the salad includes pasta and olives, now that means business.

// Ingredients:

  • 1 pound thin spaghetti, broke into 3-4" pieces

  • 3 Roma tomatoes, diced

  • 1 medium zucchini, diced

  • 1 medium yellow zucchini squash, diced

  • 1 green pepper, diced

  • 1 red pepper, diced

  • 1 red onion, diced

  • 1 cucumber, diced

  • 2 (2.25 oz) cans sliced olives, drained

  • 8 oz cheddar cheese, cut into small cubes

>> Dressing:

  • 1 (16 oz) bottle Italian dressing

  • 1/4 cup grated Parmesan cheese

  • 1 teaspoon paprika

  • 1/4 teaspoon garlic powder

// Directions:

  1. Cook spaghetti according to package directions, then rinse in cold water and drain. Set aside and let cool.

  2. Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives, and cheese in a large bowl. Add cooled spaghetti noodles and mix well.

  3. In a small bowl, mix together dressing, Parmesan cheese, paprika, garlic powder. Pour on top of the spaghetti and vegetables and mix until completely combined.

  4. Let sit in the fridge for at least 2 hours before serving (this salad gets better with time).

Enjoy my people!

Recipe Source: Six Sisters' Stuff

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