Potluck Spaghetti Salad

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 taste great the next day.

• Preparation Time: 20 mins
• Cooking Time: 12 mins
• Total Time: 32 mins
• Calories: 501 Calories

Ingredients

• 4 tablespoons olive oil
• 1 (16 ounce) package spaghetti
• 1 pinch salt and freshly ground black pepper to taste
• 4 tomatoes, cubed
• 2 tablespoons balsamic creme (reduced balsamic vinegar)
• 1 clove clove garlic, grated
• 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 (Optional)

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 4

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