Easy Spaghetti Pasta Salad
This easy Spaghetti Pasta Salad is a light, refreshing side dish perfect for barbecues or picnics. Packed with veggies, cheese, and a tangy vinaigrette, it’s ready in just 10 minutes once the pasta is cooked!
If you enjoy easy salad recipes to bring to potlucks try my Mexican street corn pasta salad, macaroni salad, tuna pasta salad, potato salad and my loaded strawberry and spinach salad.
Cold Spaghetti Pasta Salad Recipe
The cold spaghetti pasta salad dressing adds its wonderful tangy flavors which really elevates this salad. It tastes as good as it looks!!
I love the added colors and textures of the fresh crisp bell peppers, crunchy English cucumbers and sweet cherry tomatoes that make this salad one to bring to all of your events!!
This is the perfect salad to serve one a warm day with my easy fried chicken recipe.
Ingredients
Vinaigrette Dressing Ingredients
- Avocado Oil
- Red Wine Vinegar
- Italian Seasoning
- Honey
- Dried Dill
- Dijon Mustard
- Garlic Powder
- Salt and Pepper
Salad Ingredients
- Spaghetti – cooked
- Bell Peppers – 1 orange, 1 yellow and 1 red bell pepper diced
- English Cucumber – sliced
- Cherry Tomatoes – quartered
- Cheddar Cheese – cubed
- Red Onion – sliced
- Parmesan Cheese – grated
- Parsley – finely chopped
Substitutes and variations: Use any pasta of your choice. Make it vegetarian by leaving out the cheese or using vegan cheese. Add in your favorite protein like bacon, grilled chopped chicken, grilled steak or hamburgers.
How to make spaghetti pasta salad recipe
STEP ONE – In a medium-sized bowl add the vinaigrette ingredients. With a whisk or fork whisk until combined. Set aside.
STEP TWO – Cook the spaghetti according to the directions. This will take approximately 10 minutes. Rinse the spaghetti with cold water until cooled. Drain and transfer the spaghetti to the serving bowl. While the pasta is cooking cut all the vegetables.
STEP THREE- To the serving bowl add the remainder of the salad ingredients.
STEP FOUR – Top the salad with the vinaigrette.
STEP FIVE – With tongs toss the salad until everything is incorporated and the salad is coated with the vinaigrette.
Sandra’s Top Tips
- You can make this pasta salad the day before stored in the fridge and add the dressing an hour before serving
- While your pasta is cooking prepare your vegetables and dressing
- Do not overcook your pasta, cook it according to the directions
- Make sure to rinse your cooked spaghetti until it is cooled
Storage instructions
Store the salad using an airtight container in the fridge for 3 to 4 days.
Easy Spaghetti Pasta Salad
- Total Time: 20 minutes
- Yield: 12 servings
Description
This Easy Spaghetti Pasta Salad recipe is served cold for a delicious light and refreshing side dish at your next barbecue or picnic. The spaghetti makes a great base for the loaded vegetables and cheese which all add layers of colorful texture and flavor. The tangy vinaigrette dressing brings it all together and it takes just 10 minutes to make once your pasta is ready!!
Ingredients
1 cup avocado oil
1/2 cup red wine vinegar
2 tablespoons Italian seasoning
2 teaspoons honey
1 teaspoon dried dill
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon coarse kosher salt
1 teaspoon black pepper
Salad Ingredients
1 pound spaghetti, cooked
1 orange bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 English cucumber, sliced
1 cup cherry tomatoes, quartered
1 cup cheddar cheese, cubed
1/2 cup red onion sliced
1/2 cup parmesan cheese, grated / shredded
1/8 cup parsley, finely chopped
Instructions
In a medium-sized bowl add the vinaigrette ingredients. With a whisk or fork whisk until combined. Set aside.
Cook the spaghetti according to the directions. This will take approximately 10 minutes. Rinse the spaghetti with cold water until cooled. Drain and transfer the spaghetti to the serving bowl. While the pasta is cooking cut all the vegetables.
To the serving bowl add the remainder of the salad ingredients.
Top the salad with the vinaigrette.
With tongs toss the salad until everything is incorporated and the salad is coated with the vinaigrette.
Notes
Storage instructions: Store the salad using an airtight container in the fridge for 3 to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Bake
- Cuisine: American
