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
