Total Time
Prep 15 mins
Cook 10 mins

Great summer salad for picnics.

Ingredients Nutrition


  1. Cook spaghetti according to package directions; drain and rinse in cold water until completely cool; drain again.
  2. Place cooked, cooled spaghetti into a large bowl; mix in tomatoes, onion, cucumber, bell pepper, and olives.
  3. Whisk together salad dressing and seasonings and pour over salad. Toss to coat well.
  4. Cover and refrigerate for at least 2 hours before serving.
Most Helpful

5 5

Great recipe! I`ve been making this for years. Be sure to use a good quality dressing. it makes ALL the difference.

4 5

This was a tasty spaghetti salad. I cooked off a pound of spaghetti but only used about half because I thought it looked like to much spaghetti compared to the rest of the ingredients. I used 16 ounces of zesty Italian dressing. I'm not a fan of raw onions so I used a yellow and an orange pepper. I also used more parm cheese then the recipe called for. I used about four tablespoons of fresh grated parm cheese. I also omitted the dill and salt. We all enjoyed this.

4 5

Great salad! The only change I made was to use green onions instead of white and I added more veggies than called for. I took it to school to share with my colleagues and they really liked it! Thanks for sharing this quick and healthy recipe, Parsley. ***Made for Spring PAC 2012***