This Veggie Spaghetti Salad is a no-brainer. Boil a little pasta. Chop a few veggies. Toss with an out of this world delicious Italian Dressing and your too-hot-to-turn-on-the-oven salad’s ready to serve. That’s it.
Some version of this pasta is a potluck/picnic staple and its not hard to see why. It’s easy, inexpensive, you can make it ahead and there’s no mayo-based dressing to fret about. Score! The fact that it’s so tasty is almost an afterthought, but who am I kidding? ‘So tasty’ is the real score.
Other takes on this salad are more pasta than veggies. I like it when my pasta salad feels like a meal on its on and, as much as I love the noodles, this one’s all about the veggies for me. My recipe is less noodle, more veggie, which makes it hearty enough to be called dinner in my kitchen. Want to bump it up a notch? Toss in some sliced grilled chicken or sautéed shrimp and you’re on your way.
About that dressing, tho. You might recognize it as my Italian Dressing from Scratch. To say it’s good is an understatement and I certainly don’t want to understate it. It’s good! The dressing adds tremendous flavor to the salad thanks to all the dried herbs and the lemon juice brightens up the veggies just right.
Believe me, you need this salad in your recipe rotation. And don’t forget to call me over to share when you whip up a batch!
TIPS:
Use English cucumbers, they have less moisture in them, to avoid having excess water in your salad.
Toss salad periodically to make sure noodles and veggies are evenly coated in dressing.
I’ve used spaghetti here but use whatever noodles you have on hand.
TOOLS:
Pot for boiling noodles
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TECHNIQUES:
Knife skills
Veggie Spaghetti Salad
Ingredients
- 1/2 pound spaghetti, cooked according to package directions
- 3 Roma tomatoes, diced
- 1 English cucumber, diced (about 2 cups)
- 1 medium red bell pepper, diced
- 1/4 cup minced red onion
- 1 recipe for Italian Dressing
Instructions
- Combine spaghetti, tomatoes, cucumbers, bell pepper and onion in a large bowl. Add Italian Dressing and toss until salad is evenly coated. Let sit for 15-20 minutes, tossing occasionally, before serving.
It looks delicious
Thanks, Jennifer! Let me know if you try it.
Thanks, Chef Danielle for sharing this recipe. I will try this recipe, though I am not good at cooking.
Thanks for visiting the site, Wendy! My goal here is to make cooking simple and accessible for cooks of all skill levels. Please let me know how I can help you feel better about your cooking! What’s the hardest thing for you in the kitchen?