Spaghetti Salad

When salad and pasta come together in a blissful bowl of goodness, all is well in the world. As a kid, I remember my mom making a cold spaghetti salad we loved. Truthfully, it was her way of coning my sister and me into eating vegetables hidden in the spaghetti drenched in Italian dressing. My version of spaghetti salad, however, highlights the vegetables.

Stacked on top of arugula and bathed in an oil-free scrumptious Italian dressing, this spaghetti salad tastes heavenly! 

Although my mom's spaghetti salad tasted fabulous, I elevated the flavors by adding various vegetables. I chose arugula as a base for its peppery flavor. 

WHAT VEGETABLES ARE IN SPAGHETTI SALAD?

• Grape Tomatoes
• Roasted Asparagus
• Red Onion
• White Onion
• Zucchini
• Red Bell Pepper
• Green Pepper
• Artichokes
• Baby Bell Peppers
• Kalamata Olives
• Parsley
• Basil 

One way to make chopping vegetables easier and less time consuming, try a vegetable chopper.  Not only does a chopper save time, but it's also very affordable. 

HOMEMADE ITALIAN DRESSING IS PERFECT  FOR SPAGHETTI SALAD

In an attempt to keep it healthy, I dressed the spaghetti salad in an oil-free Italian dressing. Because the dressing enhances the pasta and vegetable flavors, I suggest making the dressing early, so it marinates in the refrigerator. 

Also, dressing the noodles and vegetables first allows the flavors to intensify before serving on the arugula. 

MARINATING THE NOODLES AND VEGETABLES IN THE DRESSING

Once dressed, toss all the ingredients together so the dressing covers noodles and vegetables. Next, I cover the salad and leave it in the refrigerator for an hour or so before serving.

As a result, the marinated noodles and vegetables absorb the dressing. Even though spaghetti salad can be eaten, I like to add a little more vegetable love. So, I place a base of arugula (or any greens you prefer) in the base of each bowl and top with spaghetti salad. 

Because the dressing absorbs into the spaghetti salad, additional dressing isn't needed for the added arugula. Instead, the arugula intensifies the Italian flavors from the dressing, noodles, and vegetables. 

If you are looking for a fabulous, elegant dinner, give this spaghetti salad recipe a try. 

DO YOU LOVE PASTA SALAD COMBINATIONS? WE HAVE IT HANDLED

• Cajun Pasta Salad
• Healthy Greek Pasta Salad
• Spinach Pasta Salad
• Kale Pasta Caesar Salad
• Asian Pasta Salad
• Vegan BLT Pasta Salad
• Grandma's Creamy Pasta Salad Veganized
• Lemony Orzo Salad
• Macaroni Salad
• Roasted Vegetable Pasta Salad

Yield: 6 servings

Spaghetti Salad

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Spaghetti salad is an elegant combination of noodles, raw and roasted vegetables, dressed in an oil-free Italian dressing, and served on a bed of beautiful greens. Every bite is a blissful combination of flavors.

Print

Ingredients

• 1 16 ounce package spaghetti (I used fettuccini noodles)
• 1 bunch asparagus, cut into bite-sized pieces and roasted
• 1 red pepper, diced
• 1 green pepper, diced
• 1/2 white onion, diced
• 1/2 red onion, diced
• 1 cup grape tomatoes, cut in halves
• 1 zucchini , diced
• 1/2 cup parsley, chopped
• 1/2 cup basil, chopped
• 8 ounces of Arugula (or greens of choice)

Homemade Italian Dressing

• 1 recipe oil-free Italian dressing recipe

Instructions

1. Preheat oven to 400 degrees.
2. Place cut asparagus on a baking sheet lined with a silicone baking mat or parchment paper.
3. Cook for 15 minutes; remove from the oven and allow to cool.
4. Now, cook noodles according to package directions (my noodles cooked in 12 minutes).
5. Drain noodles in a colander, and immediately run cold water over the noodles to stop cooking.
6. Using your hands, move the noodles around in the colander so all the noodles are cooled.
7. Shake any excess water from the noodles in the colander and pour noodles into a bowl.
8. Add the asparagus and other vegetables EXCEPT for THE BASIL AND PARSLEY.
9. Pour the Italian dressing on the noodles and vegetables, and using tongs, toss the dressing into the noodles and vegetables.
10. Cover and allow to marinate in the refrigerator for an hour or more to intensify the flavors.
11. Place a generous portion of greens (I used arugula) in the base of each bowl.
12. Top with spaghetti salad and garnish with parsley and basil

Notes

Prepare the dressing ahead of time so the flavors develop.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mueller Austria Onion Chopper Pro Vegetable Chopper - Strongest - 30% Heavier Duty Multi Vegetable-Fruit-Chopper-Kitchen Cutter
• 
  Simply Organic Italian Seasoning, Certified Organic | 0.95 oz
• 
  Organicville Stone Ground Organic Mustard, 12 oz
• 
  Amazon Brand - Happy Belly White Distilled Vinegar, Kosher, 16 Fl Oz (Packaging May Vary)
• 
  Pompeian Gourmet Organic Red Wine Vinegar, Unfiltered and Unpasteurized, Perfect for Marinades, Salad Dressings and Sauces, Naturally Gluten Free, Non-Allergenic, Non-GMO, 16 FL. OZ., Pack of 6

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 180Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 45mgCarbohydrates 31gFiber 3gSugar 5gProtein 6g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me