Go Back

Cold Spaghetti Salad

A refreshing salad that combines the heartiness of spaghetti with fresh veggies and a tangy dressing, perfect for summer picnics and potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces spaghetti
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup bell pepper diced (any color)
  • 1/2 cup black olives sliced
  • 1/4 cup fresh parsley chopped
  • 1/2 cup Italian dressing
  • Salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Once boiling, add the spaghetti and cook until al dente, about 10 minutes.
  3. Drain the spaghetti in a colander and rinse under cold water to stop the cooking process.
  4. While the spaghetti cools, chop the cherry tomatoes, cucumber, red onion, and bell pepper.
  5. In a large mixing bowl, combine the cooled spaghetti with the chopped vegetables.
  6. Pour the Italian dressing over the pasta and veggies and mix well.
  7. Season with salt and pepper to taste.
  8. Cover the bowl and refrigerate for at least 30 minutes.
  9. Toss well before serving and enjoy.

Notes

Make this salad a day ahead for even better flavor! Store in an airtight container in the fridge for up to three days.