Name: Easy Cold Spaghetti Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2/3 cup extra virgin olive oil; 1 tablespoon lemon pepper seasoning; 1 teaspoon salt; 1 teaspoon dry mustard; 1/2 teaspoon garlic powder; 1 1/2 teaspoons Italian seasoning blend; 1/4 teaspoon celery seeds; 2 teaspoons sugar; Pinch of ground black pepper; 8 ounces dry spaghetti; 3-4 mini cucumbers or 1 English cucumber, sliced; 10 ounces (1 pint) cherry tomatoes, halved; 1 small or 1/2 large red onion, thinly sliced or finely diced; 2 small or 1 large green bell pepper, thinly sliced or finely diced; 1 (2.25-ounce) can sliced black olives; Optional: Cooked chicken or turkey, cubed; Optional: Cubes of mozzarella or feta cheese; Optional: Fresh spinach or arugula

Description

Easy Cold Spaghetti Salad is a refreshing and vibrant pasta salad perfect for summer gatherings, potlucks, or a light lunch. Tossed in a zesty homemade dressing and loaded with crisp veggies and olives, it’s customizable, flavorful, and ideal served chilled.

Ingredients

Scale

2/3 cup extra virgin olive oil
1 tablespoon lemon pepper seasoning
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1 1/2 teaspoons Italian seasoning blend
1/4 teaspoon celery seeds
2 teaspoons sugar
Pinch of ground black pepper
8 ounces dry spaghetti
3–4 mini cucumbers or 1 English cucumber, sliced
10 ounces (1 pint) cherry tomatoes, halved
1 small or 1/2 large red onion, thinly sliced or finely diced
2 small or 1 large green bell pepper, thinly sliced or finely diced
1 (2.25-ounce) can sliced black olives
Optional: Cooked chicken or turkey, cubed
Optional: Cubes of mozzarella or feta cheese
Optional: Fresh spinach or arugula

Instructions

Cook spaghetti according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
In a medium bowl, whisk together olive oil, lemon pepper, salt, dry mustard, garlic powder, Italian seasoning, celery seeds, sugar, and black pepper to create the dressing.
In a large mixing bowl, combine cooked spaghetti, cucumbers, cherry tomatoes, red onion, bell peppers, and olives.
Pour the dressing over the salad and toss well to coat all ingredients evenly.
If using, fold in optional ingredients like chicken, cheese, or greens.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

This salad can be made a day in advance; just stir before serving.
Cut spaghetti into shorter lengths before mixing for easier serving and eating.
Use any color bell pepper for a more colorful salad.
Adjust seasoning and vinegar to taste after chilling, as flavors deepen.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boil, Toss
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 4g
Sodium: 310mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg

Keywords: cold spaghetti salad, pasta salad with vegetables, summer pasta salad, vegetarian spaghetti salad, easy side dish