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!
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.
Pot for boiling noodles
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