Cold Spaghetti Salad
A vibrant and quick cold spaghetti salad, perfect for hot weather and picnics, using pantry staples and fresh vegetables.
Ingredients
Main Ingredients
- 8 oz spaghetti
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced (English cucumber works well to reduce seeds)
- 1 medium bell pepper, diced (any color)
- 1/2 cup black olives, sliced (substitute kalamata for more briny flavor)
- 1/2 cup Parmesan cheese, grated (Pecorino Romano)
- 1/2 cup Italian dressing (use a vinaigrette-style dressing for brightness)
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
- Drain the pasta and rinse under cold water until cool to stop the cooking and remove excess starch. Shake off well.
- In a large bowl, combine the cooled spaghetti with halved cherry tomatoes, diced cucumber, diced bell pepper, sliced black olives, and grated Parmesan.
- Drizzle with the Italian dressing and toss gently until everything is evenly coated. Add more dressing if the pasta looks dry.
- Season with salt and freshly ground black pepper to taste.
- Cover and chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Notes
Serve this salad chilled or at cool room temperature. It’s an excellent side for grilled chicken, roasted fish. For a picnic-friendly meal, pack it with crusty bread and a simple green salad.