Ingredients
Scale
- 1 pound spaghetti noodles, broken in half
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 English cucumber, sliced
- 1 cup cherry tomatoes, halved
- 2.25-ounce can sliced black olives, drained
- ½ cup cheddar cheese, cut into small cubes
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 ½ cups Extra Virgin Olive Oil
- 3 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1 ½ teaspoons dried basil
- 1 tablespoon fresh squeezed lemon
- 2 garlic cloves, minced
- 3 tablespoons Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook spaghetti as per package instructions until al dente.
- Drain and rinse with cold water; drizzle with olive oil to prevent sticking.
- In a large bowl, mix chopped veggies and cheeses.
- In a separate bowl, whisk together dressing ingredients.
- Pour dressing over the salad and toss gently.
- Chill in the refrigerator for at least 2 hours before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Chopping vegetables evenly ensures a balanced texture.
For better flavor, let the salad chill for up to 6 hours.
Store-bought dressing can be used in a pinch, but homemade is preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 23
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 3
- Protein: 7
- Cholesterol: 10