Ingredients2 h 32 m servings 501
- 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.
- 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.
Per Serving: 501 calories; 19.9 57.2 24.8 37 880 Full nutrition
ReviewsRead all reviews 4
We all enjoyed this salad. Next time I'd make more dressing for it. We topped it with chicken, which was a good combination.
I love this recipe, it great for coworks pot-luck or parties we all enjoyed it and yes I will be making it again