Ingredients
For the Salad
- 12 oz spaghetti or thin pasta, cooked & cooled
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup black olives, sliced
- ½ cup bell peppers, chopped
- ¼ cup red onion, diced
- 2 tbsp fresh parsley, chopped
For the Dressing
- ⅓ cup olive oil
- 3 tbsp red wine vinegar (or lemon juice)
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
Step-by-Step Instructions
1. Cook Pasta
- Boil pasta according to package instructions
- Drain and rinse with cold water
- Let cool completely
2. Prep Ingredients
- Chop all vegetables evenly
- Slice olives
3. Make Dressing
In a bowl, whisk together:
- Olive oil
- Vinegar or lemon juice
- Italian seasoning
- Salt, pepper, garlic powder
4. Combine
- In a large bowl, add pasta and veggies
- Pour dressing over
- Toss well until everything is coated
5. Chill (Recommended)
- Refrigerate for 30–60 minutes for best flavor
6. Serve
Serve cold as:
- Side dish
- Meal prep lunch
- BBQ favorite
Additional Notes
- Don’t overcook pasta — keep it firm
- Add feta cheese for extra flavor
- Chill makes a HUGE difference
Variations
- High Protein: Add grilled chicken, tuna, or chickpeas
- Low Carb: Use zucchini noodles
- Creamy Version: Add a spoon of Greek yogurt
Storage
- Fridge: 3–4 days
- Stir before serving
