Description
This colorful and crunchy Italian Spaghetti Salad is a refreshing twist on a pasta classic. Packed with crisp veggies and tossed in a zesty, seasoned dressing, it’s the perfect side dish for summer barbecues, potlucks, or light lunches. Make ahead and chill for maximum flavor!
Ingredients
16 oz thin spaghetti, halved
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded, and diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
8 oz Italian salad dressing
2 tablespoons grated Parmesan cheese
1½ teaspoons sesame seeds
1½ teaspoons poppy seeds
½ teaspoon paprika
¼ teaspoon celery seed
⅛ teaspoon garlic powder
Instructions
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Cook spaghetti according to the package instructions. Drain and rinse under cold water to stop the cooking process and cool the noodles.
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In a large mixing bowl, add the cooked spaghetti, diced tomatoes, zucchini, cucumber, and both bell peppers.
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In a separate bowl, whisk together Italian salad dressing, Parmesan cheese, sesame seeds, poppy seeds, paprika, celery seed, and garlic powder.
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Pour the dressing over the pasta and vegetables. Toss well to ensure everything is evenly coated.
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Cover and refrigerate the salad for at least 2 hours to allow the flavors to meld. Serve cold, garnished with fresh parsley if desired.
Notes
You can use other types of pasta like angel hair or regular spaghetti. Feel free to swap in cherry tomatoes, yellow squash, or different bell peppers. The salad dressing can also be substituted with balsamic or Greek vinaigrette for a flavor variation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook / Boiled Pasta
- Cuisine: Italian-American