Spaghetti Salad


  • 1 pound spaghetti noodles, broken into thirds and uncooked
  • 1 cucumber, diced
  • 1 green pepper, diced
  • 10 ounces grape tomatoes, halved
  • 1/2 cup red onions, diced
  • 1 cup pepperoni, diced
  • 16 ounces Italian salad dressing
  • 1/3 cup fresh basil, chopped
  • 2/3 cup parmesan cheese, grated


  1. In a large pot of salted water, cook the spaghetti to al dente according to the package directions.
  2. Drain the cooked spaghetti and rinse it with cold water to stop it from continuing to cook.
  3. In a large bowl, add the cooked spaghetti, the cucumbers, the green peppers, the tomatoes, the red onions, and the pepperoni.
  4. Add the dressing to the salad mixture and toss to completely coat.
  5. Add the basil and the parmesan to the salad mixture and toss to combine.
  6. Cover the bowl and refrigerate for at least 2 hours and up to overnight.
  7. Serve.

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