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Spaghetti Salad

For an easy and delicious lunch, this salad is a great choice! It's a pasta salad made with spaghetti noodles, so it's fun to eat. Full of veggies, Italian dressing, and Salad Supreme favorite! It's great right after you toss everything together, but even better the next day in my opinion.


Spaghetti Salad

5 servings

12 oz. gluten free spaghetti, broken in half

1 (15 oz.) bottle gluten free Italian Dressing (I used Wishbone)

2 cucumbers, chopped

3 tomatoes, chopped

1 red onion, chopped

Salad Supreme seasoning to taste

Cook spaghetti according to package directions; drain. Add remaining ingredients and mix well. Refrigerate overnight.


I love pasta salad because it's filling, but you get to eat lots of veggies and still feel healthy. You can definitely put whatever kind of vegetables you like in this salad. I think next time I would add peppers and black olives.

After refrigerating, you could always add more dressing or seasoning if desired. I thought I would need to, but I actually didn't. I felt like it had plenty of flavor. The red onions had quite a bite because I forgot to do my trick of soaking them in cold water first. I would use cherry tomatoes next time too just out of preference.

Overall, a yummy and easy lunch to throw together! Good job Grandma!

Recipe Source: Recipe adapted from a recipe by my Grandma Carol Preece


Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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