Description
A refreshing and colorful Cold Spaghetti Pasta Salad loaded with fresh vegetables, Parmesan cheese, and a tangy Italian dressing. Perfect for summer picnics or as a light side dish!
Ingredients
Scale
- 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
- This pasta salad is best when chilled for at least 1 hour to allow the flavors to blend.
- You can add or swap veggies based on your preferences (e.g., adding olives, carrots, or red cabbage).
- For a creamier dressing, add 1/4 cup of mayonnaise or sour cream to the mix.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg