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spaghetti salad
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5 from 11 votes

Cold Spaghetti Salad

Spaghetti salad is an elegant combination of noodles, and 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. Ready in 30 minutes or less!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Salad
Cuisine: American, Italian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 381kcal


  • 16 ounces spaghetti I used fettuccini noodles
  • 1 bunch asparagus cut into bite-sized pieces and roasted
  • 1 red pepper diced
  • 1 cup artichokes chopped
  • 1 green pepper diced
  • ½ white onion diced
  • ½ red onion diced
  • 1 cup grape tomatoes cut in halves
  • 1 zucchini diced
  • ½ cup parsley chopped
  • ½ cup basil chopped
  • 8 ounces Arugula or greens of choice

Homemade Italian Dressing


  • Preheat oven to 400 degrees.
  • Cut asparagus and place on a baking sheet lined with a silicone baking mat or parchment paper.
  • Shake the pan to make sure the asparagus isn't overlapping.
  • Cook for 15 minutes; remove from the oven and allow to cool.
  • Now, cook noodles according to package directions (my noodles cooked in 12 minutes).
  • Drain noodles in a colander, and immediately run cold water over the noodles to stop cooking.
  • Using your hands, move the noodles around in the colander so all the noodles are cooled.
  • Shake any excess water from the noodles in the colander and pour the noodles into a bowl.
  • Add the asparagus and other vegetables EXCEPT for THE BASIL AND PARSLEY.
  • Pour the
    Italian dressing on the noodles and vegetables, and using tongs, toss the dressing into the noodles and vegetables.
  • Cover and allow to marinate in the refrigerator for an hour or more to intensify the flavors.
  • Place a generous portion of greens (I used arugula) in the base of each bowl.
  • Top with spaghetti salad and garnish with parsley and basil


  • Always add a little salt to the boiling water when cooking spaghetti. 
  • It's essential to trim the pale ends of each stalk because they tend to be woody and tough. You might be accustomed to bending each stalk until it snaps in half.
  • I buy artichokes packed in water or brine rather than oil. 
  • Prepare and dress the salad beforehand so the flavors develop in the refrigerator. 
  • Add 1 teaspoon of crushed red pepper flakes to spice the spaghetti salad. 
  • For added flavor, add vegan parmesan cheese before serving. 
  • The salad will last 3-5 days in the refrigerator. 


Calories: 381kcal | Carbohydrates: 69g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 220mg | Potassium: 757mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2965IU | Vitamin C: 69mg | Calcium: 123mg | Iron: 4mg