The South Arm Community Kitchen resumes in September after the summer break.

For this kitchen, we made an Easy Italian Spaghetti Pasta Salad. This salad is a great way to incorporate vegetables into the meal. It is also great for school lunch box.
Ingredients

• 1 pound thin spaghetti (can substitute with your choice of pasta)
• 2 tablespoons salt
• 1 cucumber, quartered and cubed
• 1 red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 10 ounces cherry tomatoes, halved
• 1 x 4-ounce can sliced black olives, drained
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons Italian seasoning
• 2 teaspoons sugar
• 2 garlic clove, finely minced
• salt to taste
• fresh ground black pepper to taste

Source: South Arm Community Kitchen
Serves 8

Instructions

Cook the spaghetti according to the package directions in boiling water seasoned with 2 tablespoons of salt. Drain, rinse and let cool.

Add the spaghetti to a large bowl with the cucumbers, red bell pepper, red onion, cherry tomatoes and black olives.

In a pint jar with a lid, add the olive oil, red wine vinegar, Italian seasoning, sugar, garlic, salt and pepper. Shake well.

Pour the dressing over the spaghetti mixture and toss to coat.

Sprinkle Parmesan cheese and salt and pepper to taste. Chill for 30 minutes or up to overnight.