Cheesy Italian Spaghetti Salad

This Cheesy Italian Spaghetti Salad is a huge crowd pleaser at barbecues or any summer get-together! Featuring an herbaceous (and easy) homemade Italian vinaigrette, this cold pasta salad is loaded with red onions, roasted red bell peppers, pepperoncinis and LOTS of grated Parmesan cheese — and you better believe it’s the stuff in the shaker with the green lid!

This summertime spaghetti salad is incredibly quick and easy to put together. Use your favorite noodles (we prefer Banza spaghetti) and season to your preferences. The quantities below are a rough guideline, but be sure to taste along the way to see if you’d prefer more or less of a certain ingredient.

Also, the dressing will make more than you need. I ended up using about 3/4 of the dressing. Pour, toss, then pour again until you get it just how you like it!

INGREDIENTS

SPAGHETTI SALAD

• 8 oz. cooked spaghetti

• 3/4 large red onion, minced

• 1/2 c. to 3/4 c. pepperoncinis, minced

• 1/2 c. to 3/4 c. roasted red bell peppers (from a jar), minced

• 6 oz. grated Parmesan cheese

• 1/4 c. crumbled feta cheese (optional)

DRESSING

• 1 c. extra virgin olive oil

• 2/3 c. red wine vinegar

• Juice of 1/2 a lemon

• 2 T. Italian seasoning

• 1 T. Green Goddess seasoning blend from Trader Joe’s (if you don’t have this or can’t find it, use an extra tablespoon of Italian seasoning)

• 1 T. nutritional yeast

• 2 t. garlic powder

• 1 T. honey

• 1 t. Kosher salt

• Lots of freshly cracked black pepper

STEPS

1. Cook the spaghetti according to package directions. Drain the spaghetti and rinse under cold water.

2. While the spaghetti is cooking, whisk all the dressing ingredients to gether. Taste and adjust seasonings as needed. Add more honey if it’s too sour, more red wine vinegar if it’s too oily or more salt if it’s too sweet.

3. When the spaghetti is done, add it back to the pot you cooked it in. Gradually pour some of the dressing over the spaghetti, tossing well as you do so. You likely will not want to use all the dressing. I used about 3/4 of the dressing.

4. Add the minced veggies and cheeses. Toss well and chill for a couple hours before serving.