This refreshing Cold Spaghetti Pasta Salad is a colorful medley of fresh veggies and pasta tossed in a zesty Italian dressing. Perfect for potlucks, picnics, or as a side dish to any summer meal!
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:1 hour 25 minutes (including chilling time)
Yield:4-6 servings 1x
Category:Salads
Method:No-Cook
Cuisine:American, Mediterranean
Diet:Vegetarian
Ingredients
Scale
For the Salad:
1 lb spaghetti, cooked and cooled
1 cup cherry tomatoes, halved
1 cucumber, diced
1 green bell pepper, diced
1 red bell pepper, diced
1/2 cup red onion, finely chopped
1/2 cup black olives, sliced
1/2 cup broccoli, chopped
1/2 cup zucchini, diced
1/2 cup shredded Parmesan cheese (optional)
For the Dressing:
1/2 cup Italian dressing (or homemade vinaigrette)
1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp crushed red pepper flakes (optional)
Instructions
Cook and cool pasta: Boil the spaghetti until al dente, drain, and rinse under cold water. Let it cool completely.
Chop the veggies: Dice the cucumber, bell peppers, onion, and zucchini. Halve the cherry tomatoes and slice the olives.
Make the dressing: In a small bowl, whisk together Italian dressing, olive oil, red wine vinegar, garlic powder, oregano, basil, black pepper, salt, and crushed red pepper flakes.
Combine everything: In a large mixing bowl, toss the cooled pasta with all the chopped veggies and Parmesan cheese (if using).
Add dressing: Pour the dressing over the pasta salad and mix well to coat everything evenly.
Chill and serve: Cover and refrigerate for at least 1 hour to let the flavors meld. Serve cold and enjoy!
Notes
Feel free to add more veggies like carrots or celery for extra crunch.
You can use homemade vinaigrette instead of store-bought Italian dressing for a more personalized touch.
This recipe can be made ahead and stored in the fridge for up to 2 days.