This is a great recipe to have going in to the warmer months of late spring and summer, especially is you make it ahead and chill it. It’s endlessly versatile, too. You can use different forms of pasta and add more or different veggies. Chrisie likes to use Greek vinaigrette and add cucumbers, feta cheese, and black olives for a whole different taste.
If you like this recipe you may also enjoy our recipe for Southwestern Shrimp Cobb Salad and our Nicoise Salad. We talk you through making our Spaghetti Salad in Episode 177 of our podcast.
Spaghetti Salad
This is an easy make-ahead salad that’s great for parties or for making up a few days’ worth of lunches. You could add chickpeas for more protein, or shrimp if you want to fancy it up.
Ingredients
- 1 lb spaghetti or gluten free spaghetti cooked according to package directions, then drained and rinsed
- 6 hard boiled eggs peeled and roughly chopped
- 2 cups of broccoli florets chopped into small pieces
- 1 package of cherry tomatoes around 10 oz, sliced in half
- ½ red onion finely chopped
- ½ red pepper finely chopped (optional – omit if allergic)
- 1 bottle Italian dressing of choice or make your own with olive oil and vinegar or lemon juice
- 2 tablespoons McCormick’s Salad Supreme Seasoning
- ¼ cup of finely shredded parmesan cheese or dairy free parm
Instructions
- Add all ingredients except dressing and seasoning. Gently mix everything together, then add the last 2 ingredients and optional cheese. Toss everything together and either serve or chill for a few hours.