Description

This Easy Cold Spaghetti Salad is fresh and full of flavor. It’s perfect as a light meal or as a side dish with grilled chicken.

Ingredients

Units Scale

For the Dressing:

2/3 cup extra virgin olive oil
1/3 cup red wine vinegar
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

For the Salad:

8 ounces dry spaghetti
3–4 mini cucumbers or 1 English cucumber, sliced *see Notes
10 ounces (1 pint) of cherry tomatoes, sliced in half
1 small or 1/2 large red onion, thinly sliced or finely diced
2 small or 1 large green bell peppers, thinly sliced or finely diced (may use other color peppers)
1 (2.25-ounce) can of sliced black olives (may substitute Kalamata or green olives)

Cook Mode Prevent your screen from going dark

Instructions

Combine the dressing ingredients in a bowl. Whisk thoroughly until well combined. Put into the refrigerator while you prepare the rest of the salad.
Cook the spaghetti according to the package directions. Rinse in cold water until spaghetti is cooled to room temperature. Drain thoroughly.
Add the cooked and cooled spaghetti and the remaining salad ingredients to a large bowl. Toss to combine.
Add in the dressing and toss again to combine.
Refrigerate for at least 1 hour before serving. Taste and adjust seasonings before serving.

Notes

Regular slicing cucumbers have thick skins and large, watery seeds, so I prefer not to use them in this recipe. But if you decide to go this route, I advise peeling it, then slicing it in half lengthwise and scooping out the seeds. You can then proceed to slice the cucumber.

Prep Time: 40 minutes
Cook Time: 10 minutes