Spaghetti salad

This enticing spaghetti salad bursts with vibrant flavors of fresh veggies, perfectly cooked pasta, and zesty dressing, creating a delightful culinary experience.

Ingredients:

• 450g dried spaghetti
• 1 pint cherry tomatoes
• 1 medium cucumber
• 1/2 medium green bell pepper
• 1/2 medium red bell pepper
• 1/2 small red onion
• 1 (2.25-ounce) can sliced black olives
• 1 1/4 cups Italian vinaigrette salad dressing, such as Ken’s or Newman’s Own
• 40g Parmesan cheese
• 1 small bunch fresh parsley
• Kosher salt
• Freshly ground black pepper

Instructions:

1. Begin by heating a large pot of salted water until it boils. Next, add 1 pound of dried spaghetti and cook it following the instructions on the package.
2. While the spaghetti is cooking, you can start preparing the rest of the ingredients. Halve 1 pint of cherry tomatoes, slice 1 medium cucumber in half lengthwise, remove the seeds, and dice it (should be around 1 heaped cup). Also, dice 1 medium green bell pepper and 1 medium red bell pepper (approximately 1 cup each), as well as 1/2 of a small red onion (about 1/3 cup). Don't forget to drain 1 can of sliced black olives (2.25-ounces).
3. After the spaghetti is done, drain it and then add it to the bowl with the prepared ingredients. Drizzle 1 1/4 cups of Italian vinaigrette over the mixture and mix everything together. Cover the bowl and place it in the refrigerator for a minimum of 2 hours.
4. When you're ready to serve, give the spaghetti salad another toss. Taste it and add kosher salt and black pepper as needed. Grate 1 1/2 ounces of Parmesan cheese using the smaller holes of a box grater (approximately 1/2 cup). Also, finely chop the leaves from 1 small bunch of fresh parsley until you have about 1/4 cup. Sprinkle the parsley over the salad before serving.

Summary:

• Calories: 3495 kcal
• Fat: 183 g
• Protein: 83 g
• Carbs: 390 g
• Potassium: 2860 mg
• Magnesium: 379 mg