Easy Cold Spaghetti Pasta Salad Recipe: Summer’s Zesty Delight
Whipping up a delightful cold spaghetti pasta salad can turn an ordinary meal into a refreshing culinary adventure.
Summer heat calls for something light and zesty that doesn’t require turning on the stove.
Crisp vegetables and tangy dressing create a perfect harmony of flavors dancing across your palate.
Chilled noodles provide a delectable base for mixing colorful ingredients that pop with freshness.
Mediterranean influences shine through with herbs and a simple olive oil drizzle that brings everything together.
Texture and taste combine in this effortless dish that feels both sophisticated and comforting.
FAQs
Yes, you can substitute spaghetti with other pasta shapes like penne, rotini, or fusilli. Choose a pasta that holds the dressing well and is easy to eat.
The basic recipe is vegetarian. If you use vegetarian-friendly Italian dressing and omit Parmesan cheese, it becomes completely vegetarian.
The pasta salad stays fresh for 3-4 days when stored in an airtight container in the refrigerator. Just give it a quick stir before serving to redistribute the dressing.
Refreshing Cold Spaghetti Pasta Salad Guide
Ingredients for Cold Spaghetti Pasta Salad
For the Pasta:For the Fresh Vegetables:For the Dressing and Seasonings:How to Prepare Cold Spaghetti Pasta Salad
Step 1: Boil and Cool Pasta
Cook spaghetti in salted boiling water until it reaches al dente texture. Drain the pasta thoroughly and rinse under cold running water.
Spread the pasta on a large tray or cutting board to cool completely, allowing excess moisture to evaporate.
Step 2: Prepare Fresh Vegetables
Chop vegetables into bite-sized pieces with precision:Step 3: Create Zesty Dressing
Whisk together the following ingredients in a mixing bowl:Step 4: Combine Pasta and Vegetables
Transfer cooled pasta to a large mixing bowl.
Add all chopped vegetables and sprinkle Parmesan cheese. Gently toss ingredients to distribute evenly.
Step 5: Dress and Mix Salad
Pour prepared dressing over the pasta and vegetable mixture. Use a large spoon or tongs to coat everything thoroughly, ensuring each pasta strand and vegetable piece is well-seasoned.
Step 6: Chill and Serve
Cover the salad with plastic wrap and refrigerate for at least one hour. This resting time allows flavors to blend and intensify.
Serve chilled as a refreshing side dish or light meal.
Tips for Tasty Cold Spaghetti Pasta Salad
Variations to Try with Cold Spaghetti Pasta Salad
Pairing Ideas for Cold Spaghetti Pasta Salad
Best Storage for Cold Spaghetti Pasta Salad
Transfer leftover pasta salad to an airtight container and store in the refrigerator for up to 3-4 days. Keep it sealed tightly to maintain freshness and prevent absorption of other food odors.
Avoid freezing this pasta salad as fresh vegetables will become watery and lose crispness when thawed. Dressing and texture will significantly change upon defrosting.
Consume cold directly from the refrigerator for best taste. If desired, let sit at room temperature for 10-15 minutes before serving to take off the chill.
Before serving leftovers, gently stir the pasta salad and add a splash of fresh Italian dressing to revive the flavors and moistness if it seems dry.
Print
Cold Spaghetti Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 6 1x
Description
Mediterranean cold spaghetti pasta salad brings zesty flavors dancing across your plate with crisp vegetables and tangy dressing. Summer’s refreshing lunch awaits you, promising a delightful blend of herbs, olives, and fresh ingredients that transport senses to coastal charm.
Ingredients
Pasta and Main Ingredients:
- 1 pound (1 lb) spaghetti, cooked and cooled
- 1/2 cup shredded Parmesan cheese
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
Dressing Ingredients:
- 1/2 cup Italian dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Prepare the pasta by boiling in salted water for 8-10 minutes until perfectly al dente, then immediately drain and rinse under cold running water to stop cooking and cool quickly.
- Finely dice cucumber, bell peppers, red onion, and zucchini into uniform small pieces, ensuring consistent size for even distribution throughout the salad.
- Slice cherry tomatoes in half and thinly cut olives, creating bite-sized components that enhance the overall texture and flavor profile.
- Create a vibrant dressing by whisking together Italian dressing, extra virgin olive oil, red wine vinegar, garlic powder, dried oregano, fresh basil, cracked black pepper, kosher salt, and red pepper flakes until thoroughly combined.
- Transfer cooled pasta to a spacious mixing bowl and gently fold in all chopped vegetables and grated Parmesan cheese, ensuring even distribution of ingredients.
- Drizzle prepared dressing over the pasta mixture, carefully tossing to coat every ingredient with the aromatic seasoning.
- Seal the salad in an airtight container and refrigerate for minimum 60 minutes, allowing flavors to meld and intensify before serving chilled.
Notes
- Ensure pasta is thoroughly chilled to prevent clumping and maintain a refreshing texture.
- Opt for extra-virgin olive oil to enhance the dressing’s depth and provide a richer flavor profile.
- Customize the salad by adding protein like grilled chicken, shrimp, or chickpeas for a more substantial meal.
- Swap out traditional pasta with gluten-free or whole wheat options to accommodate dietary preferences and boost nutritional value.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 276 kcal
- Sugar: 3 g
- Sodium: 330 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 7 mg
Nate Harper
Founder & Recipe Curator
Expertise
Single-Recipe Development, Farm-to-Table Cooking, Seasonal Menu Planning, Culinary Storytelling, Home Kitchen Innovation
Education
Cascade Culinary Institute – Central Oregon Community College
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and seasonal recipe creation.
Nate studied under experienced chefs who emphasized local sourcing, minimal waste, and building recipes from fresh, simple ingredients.
Nate Harper is the founder and creative force behind Make, Take, Bake. Raised in the wild beauty of Oregon’s high desert, Nate grew up surrounded by family gardens, farmers’ markets, and home kitchens that celebrated the seasons.
His early love for simple, honest food evolved into a professional passion when he attended Cascade Culinary Institute, where he sharpened his skills in creating recipes that are sustainable, satisfying, and made for everyday life.
Nate’s goal is to make cooking feel accessible, free of fuss, and full of flavor. He believes a single, thoughtfully built dish can stand alone, and sometimes even steal the show.