Cold Spaghetti Pasta Salad
A refreshing and versatile cold spaghetti pasta salad perfect for potlucks and family gatherings. Simple to prepare and full of flavor!
Equipment
- 1 large pot for boiling pasta
- 1 mixing bowl large
- 1 colander for draining pasta
Ingredients
Main Ingredients
- 1 pound spaghetti
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 bell pepper diced
- 1/2 red onion thinly sliced
- 1/2 cup black olives sliced
- 1/2 cup feta cheese crumbled
- 1 cup Italian dressing
Optional Add-Ins
- Grilled chicken or shrimp for protein
- Fresh herbs such as basil or parsley for garnish
- Red pepper flakes for spice
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and rinse under cold water. Set aside to cool.
- While the pasta is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion.
- In a large mixing bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese. Toss gently to combine.
- Pour the Italian dressing over the salad. Start with half a cup and toss to coat. Add more dressing as desired to reach your preferred level of flavor.
- Taste the salad and adjust the seasoning with salt and pepper as needed. For extra flavor, consider adding fresh herbs or red pepper flakes.
- Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Serving
- Before serving, give the salad a final toss to redistribute the dressing. Garnish with additional herbs or feta cheese if desired. Serve chilled.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Toss gently before serving to refresh the flavors.
Notes
Pro Tips: Make ahead by preparing the salad a day in advance. Ingredient Substitutions: Use whole wheat or gluten-free pasta if needed. How to Serve: Serve chilled, garnished with fresh herbs. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Best made a day ahead to allow flavors to meld.