Cold Spaghetti Pasta Salad Recipe

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

  • Can I use a different type of pasta for this salad?

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.

  • Is this pasta salad vegetarian?

The basic recipe is vegetarian. If you use vegetarian-friendly Italian dressing and omit Parmesan cheese, it becomes completely vegetarian.

  • How long can I keep this pasta salad in the refrigerator?

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

  • Customize Your Salad: Mix and match vegetables to suit personal taste preferences or use whatever is available in the kitchen, making this recipe incredibly versatile and adaptable.
  • Zero Cooking Stress: Simple preparation steps require minimal cooking skills, perfect for beginners or anyone wanting a quick, no-fuss meal that looks and tastes impressive.
  • Crowd-Pleasing Dish: Packed with colorful vegetables and zesty dressing, this cold pasta salad appeals to both kids and adults, making it ideal for potlucks, picnics, and family gatherings.
  • Meal Prep Champion: Prepare ahead of time and store in the refrigerator, allowing flavors to develop and providing a convenient grab-and-go lunch or side dish throughout the week.

Ingredients for Cold Spaghetti Pasta Salad

For the Pasta:
  • Spaghetti: A classic pasta that provides the perfect base for this refreshing cold salad.
For the Fresh Vegetables:
  • Cucumber, Bell Peppers, Zucchini: Crisp vegetables that add texture and bright colors to the salad.
  • Cherry Tomatoes: Sweet and juicy tomatoes that provide a burst of freshness.
  • Red Onion: Adds a sharp and tangy flavor to complement the other ingredients.
  • Black Olives: Brings a salty and rich Mediterranean touch to the dish.
For the Dressing and Seasonings:
  • Italian Dressing: A classic blend that ties all the flavors together.
  • Olive Oil: Adds smoothness and helps distribute the dressing evenly.
  • Red Wine Vinegar: Provides a tangy and acidic note to balance the salad.
  • Parmesan Cheese: Optional ingredient that offers a salty and rich flavor enhancement.
  • Garlic Powder, Oregano, Basil, Black Pepper, Salt, Crushed Red Pepper Flakes: Seasonings that create a robust and complex flavor profile.

How to Prepare Cold Spaghetti Pasta Salad

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:
  • Cucumber (diced)
  • Bell peppers (diced)
  • Red onion (finely chopped)
  • Zucchini (diced)
  • Cherry tomatoes (halved)
  • Black olives (sliced)

Step 3: Create Zesty Dressing

Whisk together the following ingredients in a mixing bowl:
  • Italian dressing
  • Extra virgin olive oil
  • Red wine vinegar
  • Garlic powder
  • Dried oregano
  • Fresh basil
  • Cracked black pepper
  • Kosher salt
  • Red pepper flakes

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

  • Cook spaghetti just until tender with a slight bite to prevent mushy texture when chilled.
  • Immediately stop cooking process and prevent sticking by rinsing pasta under cold water after draining.
  • Let pasta salad marinate in refrigerator for at least an hour so herbs and dressing fully penetrate ingredients.
  • Dice vegetables uniformly and use crisp, fresh produce for maximum crunch and vibrant flavor profile.
  • Add grilled chicken, salami, or plant-based protein like chickpeas to transform this side dish into a complete meal.

Variations to Try with Cold Spaghetti Pasta Salad

  • Mediterranean Herb Pasta Salad: Replace Italian dressing with homemade tzatziki sauce, add crumbled feta cheese, kalamata olives, and fresh mint leaves for a Greek-inspired version.
  • Spicy Southwest Pasta Salad: Swap vegetables with black beans, corn, diced jalapeños, swap dressing for cilantro-lime vinaigrette, and sprinkle with cotija cheese and chopped cilantro.
  • Protein-Packed Recovery Salad: Mix in grilled chicken strips, hard-boiled eggs, and edamame, use protein-enriched ranch dressing for a muscle-building option.
  • Italian Caprese Pasta Salad: Add fresh mozzarella pearls, basil leaves, swap dressing for balsamic glaze, and include sun-dried tomatoes for an authentic Italian taste.

Pairing Ideas for Cold Spaghetti Pasta Salad

  • Enhance Flavor Harmony: Pair this cold spaghetti pasta salad with crisp white wines like Pinot Grigio or Sauvignon Blanc to complement the tangy dressing and fresh vegetables.
  • Protein Power-Up: Add grilled chicken, shrimp, or sliced salami to transform the salad into a complete meal that offers protein and extra texture.
  • Mediterranean Mezze Plate: Serve alongside hummus, tzatziki, pita bread, and feta cheese to create a Mediterranean-inspired spread that elevates the pasta salad's vibrant flavors.
  • Picnic Perfect Companion: Pack this salad with cold cuts, fresh fruit, and crusty bread for an ideal outdoor dining experience that's refreshing and satisfying.

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.

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Cold Spaghetti Pasta Salad Recipe

Cold Spaghetti Pasta Salad Recipe


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4.6 from 21 reviews

  • 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

Scale

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

  1. 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.
  2. Finely dice cucumber, bell peppers, red onion, and zucchini into uniform small pieces, ensuring consistent size for even distribution throughout the salad.
  3. Slice cherry tomatoes in half and thinly cut olives, creating bite-sized components that enhance the overall texture and flavor profile.
  4. 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.
  5. Transfer cooled pasta to a spacious mixing bowl and gently fold in all chopped vegetables and grated Parmesan cheese, ensuring even distribution of ingredients.
  6. Drizzle prepared dressing over the pasta mixture, carefully tossing to coat every ingredient with the aromatic seasoning.
  7. 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

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.

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