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Summertime Italian Spaghetti Salad


  • 16 oz spaghetti pasta cooked and cooled
  • 2 cups Italian dressing
  • 1/2 cup white onion sliced
  • 1/2 cup sliced black olives
  • 3 oz sundried tomatoes sliced
  • 1 cup marinated artichoke hearts chopped
  • 1/2 cup small marinated mushrooms
  • 3 oz bottle parmesan cheese grated


  • Boil a pot of salted water and cook spaghetti according to package. I cook two minutes under for al dente.
  • Drain and let cool. Add to a large bowl.
  • Add all remaining ingredients, except only half the cheese.
  • Toss to coat.
  • Top with remaining grated cheese.
  • Cover in plastic wrap and refrigerate for at least an hour before serving.