Potluck Spaghetti Salad recipe

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Ingredients

1 (16 ounce) package spaghetti
4 tablespoons olive oil
2 tablespoons balsamic creme (reduced balsamic vinegar)
1 clove clove garlic, grated
1 pinch salt and freshly ground black pepper to taste
4 tomatoes, cubed
2 (8 ounce) balls fresh mozzarella cheese, cubed
4 ounces sun-dried tomatoes, quartered
1 (6 ounce) can pitted Kalamata olives, halved
1 (5 ounce) package arugula
2 tablespoons freshly shaved Parmesan cheese

Nutrition Info

500.7 calories
carbohydrate: 57.2 g
cholesterol: 37.4 mg
fat: 19.9 g
fiber: 5.4 g
protein: 24.8 g
saturatedFat: 7.4 g
servingSize: -
sodium: 880.5 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

  3. 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.

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

Recipe Yield

8 servings

Recipe Note

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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