Description
A refreshing and colorful Cold Spaghetti Pasta Salad loaded with crunchy vegetables, tangy Italian dressing, and optional Parmesan cheese. Perfect for summer picnics, potlucks, or as a quick, make-ahead side dish that’s vibrant, flavorful, and easy to prepare.
Ingredients
Scale
Pasta
- 1 lb spaghetti, cooked and cooled
Vegetables
- 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
Dressing & Seasonings
- 1/2 cup shredded Parmesan cheese (optional)
- 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 in salted water until it reaches al dente texture, then drain and rinse thoroughly under cold water to stop the cooking process. Set aside to cool completely before assembling the salad.
- Chop the veggies: Dice the cucumber, green and red bell peppers, red onion, and zucchini into bite-sized pieces. Halve the cherry tomatoes and slice the black olives to prepare all the vegetables for mixing.
- Make the dressing: In a small bowl, whisk together the Italian dressing, olive oil, red wine vinegar, garlic powder, dried oregano, dried basil, black pepper, salt, and crushed red pepper flakes if using. This dressing will coat the salad with bright and zesty flavors.
- Combine everything: In a large mixing bowl, add the cooled spaghetti pasta, chopped vegetables, and shredded Parmesan cheese if desired. Toss gently to mix all the ingredients thoroughly without breaking them.
- Add dressing: Pour the prepared dressing over the pasta and vegetable mixture. Toss again carefully to ensure every ingredient is evenly coated with the flavorful dressing.
- Chill and serve: Cover the bowl with plastic wrap or a lid, and refrigerate the salad for at least 1 hour. Chilling allows the flavors to meld and the salad to become refreshingly cool and tasty. Serve cold as a delightful side or light main dish.
Notes
- Be sure to cool the pasta completely to prevent the salad from becoming soggy.
- You can substitute spaghetti with other pasta shapes like rotini or penne for easier tossing.
- Optional Parmesan cheese adds a savory richness but can be omitted for a lighter salad.
- Adjust the crushed red pepper flakes to your preferred spice level or omit if sensitive to heat.
- This salad can be made a day ahead and kept refrigerated; flavors improve after resting.
