Garden Spaghetti Salad
Garden Spaghetti Salad is a creamy blend of spaghetti, tomatoes, cucumbers, olives, pesto, and cheese. It's a vegetarian cold salad you'll crave when garden veggies are at their peak.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound spaghetti (broken in half)
- 1 pint cherry tomatoes (halved)
- 2 cucumbers (diced)
- 1/2 small onion (diced)
- 1 tsp. minced garlic
- 1 cup kalamata olives (pitted)
- 1 cup parmesan cheese (shredded)
- 4 oz. sharp cheddar cheese (diced)
- 1 Tbsp. mayonnaise
- 1 bottle (16 oz) Italian Salad Dressing
- 2 Tbsp. basil pesto
- salt and pepper to taste
- fresh mint or parsley to garnish (optional)
Instructions
- 1
Break the spaghetti in half, then boil until al dente.
- 2
Rinse spaghetti in cold water, drain, and place in a large bowl.
- 3
Cut tomatoes in half. Dice cucumbers, onion and cheddar cheese into small pieces. Add veggies to spaghetti in bowl and stir.
- 4
Add garlic, olives and parmesan cheese. Mix with tongs.
- 5
In a separate bowl, mix mayonnaise, Italian Dressing and pesto together. Add salt and pepper to taste. Mix well.
- 6
Pour dressing over spaghetti with veggies in bowl. Mix well with tongs or spoon. Place pasta in a large serving bowl and garnish with fresh mint or parsley if desired.
- 7
Refrigerate pasta until ready to serve.