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How to Make Cold Spaghetti Pasta Salad
This summer pasta salad is my go-to for potlucks and parties! My spaghetti salad never has any leftovers (unlucky for me ha!!)
I like to use fresh out of the garden veggies but you can also grab some at your local grocery store.
Sometimes I eat this spaghetti pasta salad for breakfast, don’t tell okay?! I hope you love it too.
FAQ’s
- What supplies do I need for this recipe?
- Large pot for cooking pasta
- Large bowl
- Tossing spoons
- Knife for chopping veggies
- How should I store the salad?
- You can store the salad in a tight container in the fridge for up to 5 days.
- Are there any substitutions I can make?
- Yes. You can add or subtract your preferred ingredients. You can change the pasta shape to penne or fusilli, that would be nice. You can also add different bell peppers, omit the olives, or add in fresh basil.
- Can this salad be made ahead of time?
- Yes. Chop the veggies and make the dressing. Storing them separately in the fridge in a tight container. Store the cooked pasta in a tight container in the fridge as well. Combine all between 2-24 hours before serving.
Spaghetti Salad
A cold spaghetti pasta salad with tons of veggies for flavors and crunch!
Servings 8
Ingredients
- 16 ounces Spaghetti pasta
- 5 tablespoons salt for pasta
- ½ Large Cucumber quartered
- 15 Cherry tomatoes quartered
- ½ Red onion diced
- ½ Orange bell pepper diced
- 15 Black olives quartered
- 2-3 tablespoons Parsley minced
- 1 Cup Italian Salad Dressing
- ½ tsp Garlic powder
- ¼ tsp Pepper
- ½ tsp Paprika
Instructions
- Place a pot on the stove full of water and bring to a boil. Once it starts boiling add in 5 tablespoons salt and pasta and cook according to package directions, until al dente. About 8-10 minutes. Set aside and allow to cool.
- While the pasta cools, prep your veggies and parsley. Chop your bell pepper, red onion, olives, cucumber, cherry tomatoes, and parsley. Set aside. In a measuring cup or bowl combine italian dressing, paprika, and garlic powder.
- Add in your spaghetti in a large bowl, add in veggies, and toss with dressings and parsley. Allow to sit in the fridge for at least 2 hours before serving. Best after sitting overnight, enjoy!
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