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California Spaghetti Salad

A refreshing and vibrant salad featuring al dente spaghetti, crisp cucumbers, juicy tomatoes, and olives, all tossed in a light Italian dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 lb spaghetti Cooked until al dente
  • 1 can olives (sliced)
  • 10 oz cherub or grape tomatoes (halved)
  • 1 cucumber (diced)
Dressing and Seasoning
  • Italian dressing (to taste) Add according to preference
  • Salt and pepper (to taste)

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and rinse with cold water to cool.
  2. While the spaghetti is cooking, dice the cucumber and halve the cherry tomatoes.
Mixing
  1. In a large mixing bowl, combine the cooled spaghetti, sliced olives, diced cucumber, and halved tomatoes.
  2. Drizzle your favorite Italian dressing over the salad ingredients. Start with a little and add more to taste, making sure everything is well-coated.
  3. Sprinkle with salt and pepper, tossing gently to incorporate all flavors.
Chilling
  1. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Serve cold without reheating for a refreshing crunch.