Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This Italian-inspired spaghetti salad is one of my go-to recipes for any potluck. Just make sure to not mix in the arugula until right before serving. Leftovers can go in your lunch box.

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Recipe Summary

cook:
12 mins
additional:
2 hrs
total:
2 hrs 32 mins
prep:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and place into a bowl.

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  • Meanwhile, combine olive oil, balsamic creme, garlic, salt, and black pepper in a bowl.

  • Combine cooked spaghetti, tomatoes, mozzarella cheese, sun-dried tomatoes, and olives in a bowl. Pour olive oil dressing on top and mix well. Cover and refrigerate 2 to 3 hours.

  • Mix in arugula right before serving and season with more olive oil, balsamic creme, salt, and pepper. Sprinkle with shaved Parmesan cheese.

Nutrition Facts

501 calories; protein 24.8g; carbohydrates 57.2g; fat 19.9g; cholesterol 37.4mg; sodium 880.5mg. Full Nutrition
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