Description
This Cold Spaghetti Pasta Salad is a vibrant and refreshing dish perfect for summer gatherings or easy meal prep. Tossed with crunchy fresh vegetables like cherry tomatoes, cucumbers, and bell peppers, dressed in a flavorful Italian vinaigrette, and optionally sprinkled with Parmesan cheese, it offers a delightful blend of textures and tastes while being quick to prepare and serve chilled.
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, then drain and rinse under cold water. Allow the pasta to cool completely before using it in the salad to prevent clumping and ensure a refreshing cold dish.
- 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. Chop the broccoli into small florets for even distribution.
- 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 blend will enhance the pasta salad with a zesty and aromatic flavor.
- Combine everything: In a large mixing bowl, gently toss the cooled spaghetti with the chopped vegetables and the optional shredded Parmesan cheese to evenly distribute all ingredients.
- Add dressing: Pour the prepared dressing over the pasta and vegetable mixture, then mix thoroughly to coat everything uniformly, ensuring every bite is flavorful.
- Chill and serve: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the dish to chill completely. Serve cold for a refreshing and satisfying salad.
Notes
- The Parmesan cheese is optional; for a dairy-free version, omit it.
- You can substitute Italian dressing with a homemade vinaigrette or your favorite salad dressing.
- Feel free to add other vegetables like carrots or celery for more crunch.
- The salad can be prepared a day ahead and kept refrigerated to deepen the flavors.
- For added protein, consider adding grilled chicken or chickpeas.
