Italian Spaghetti Salad
A vibrant cold pasta salad with zucchini, tomatoes, cucumbers, and a tangy dressing. Perfect for picnics or summer meals, this vegetarian recipe balances crisp veggies and golden spaghetti with bold spices.
- Prep Time: 15
- Cook Time: 8
- Total Time: 30
- Yield: 8 servings
- Category: salads
- Method: Tossing
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
8 oz thin spaghetti, cut into 2-inch halves
6 medium plum tomatoes, diced
3 small zucchini, diced
2 large seedless cucumbers, diced
1 green bell pepper, diced
1 ½ cups Italian salad dressing
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 teaspoon paprika
¼ teaspoon salt
â…› teaspoon black pepper
½ cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
Drain pasta and rinse under cold water to cool completely.
In a large bowl, toss the cooled pasta with diced tomatoes, zucchini, cucumbers, and green bell pepper.
In a separate bowl, mix together Italian salad dressing, poppy seeds, sesame seeds, paprika, salt, and pepper.
Pour the dressing over the pasta and vegetable mixture. Toss until evenly coated.
For best flavor, refrigerate the salad for at least 30 minutes before serving.
Serve chilled, optionally garnished with Parmesan cheese.
Notes
Pat zucchini dry to prevent sogginess
Use cherry tomatoes for a sweeter flavor
Substitute zucchini with yellow squash or bell peppers
Add grilled chicken or chickpeas for protein
Store in the fridge for up to 2 days in an airtight container
Vegan option: omit Parmesan or use nutritional yeast
Find it online: https://cookingwithramsay.com/italian-spaghetti-salad-recipe/