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Cold Spaghetti Pasta Salad Recipe

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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!

Ingredients

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  1. 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. 1/2 cup Italian dressing (or homemade vinaigrette)
    2. 1/4 cup olive oil
    3. 2 tbsp red wine vinegar
    4. 1 tsp garlic powder
    5. 1 tsp dried oregano
    6. 1 tsp dried basil
    7. 1/2 tsp black pepper
    8. 1/2 tsp salt
    9. 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.

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