Description
This Cold Spaghetti Pasta Salad is a refreshing and colorful dish perfect for warm days or as a light meal. Packed with fresh vegetables, tender spaghetti, and a zesty Italian-inspired dressing, this salad is easy to prepare and ideal for picnics, potlucks, or a quick lunch. The Parmesan cheese adds a subtle savory note, while the optional crushed red pepper flakes bring a gentle kick of heat. Prepared in just 20 minutes, it’s a versatile and crowd-pleasing pasta salad everyone will enjoy.
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
Cheese
- 1/2 cup shredded Parmesan cheese (optional)
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 in salted water until al dente. Once cooked, drain the pasta and rinse it thoroughly under cold water to stop the cooking process. Set aside to cool completely.
- Chop the veggies: Prepare all the fresh vegetables by dicing the cucumber, green and red bell peppers, red onion, and zucchini. Halve the cherry tomatoes and slice the black olives. Chop the broccoli into small, bite-sized pieces.
- 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 optional crushed red pepper flakes until well combined.
- Combine everything: In a large mixing bowl, add the cooled spaghetti and mix in all the chopped vegetables along with the Parmesan cheese if using. Toss gently but thoroughly to combine all ingredients evenly.
- Add dressing: Pour the prepared dressing over the pasta and vegetable mixture. Toss again carefully to ensure every bite is coated evenly with the flavorful dressing.
- Chill and serve: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 1 hour. Chilling allows the flavors to meld beautifully. Serve the salad cold and enjoy this zesty, refreshing dish.
Notes
- For best results, use freshly cooked and well-cooled pasta to avoid mushiness.
- Feel free to substitute or add other vegetables like carrots or spinach based on preference.
- Parmesan cheese is optional but adds a great depth of flavor.
- If you prefer a spicier salad, increase the crushed red pepper flakes to taste.
- This salad can be made a day ahead and kept refrigerated; just give it a toss before serving.
- Use gluten-free pasta to make this recipe suitable for a gluten-free diet.
