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Vegetable fried rice in a white baking dish with colorful chopped vegetables and silver serving utensils.

Spaghetti Pasta Salad

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course salads
Cuisine American
Servings 6 servings
Calories 264 kcal

Ingredients
  

  • 1/2 lb. spaghetti regular or thin, regular or whole wheat
  • 1 medium tomato chopped
  • 1 medium cucumber peeled and chopped
  • 1 small sweet onion chopped
  • 1/2 green pepper chopped
  • 5-6 baby carrots chopped
  • 1 cup Italian dressing plus more as needed
  • 1 1/2 tablespoons dried salad seasoning such as McCormick’s Salad Supreme, plus more to taste

Instructions
 

  • Cook pasta: Boil the spaghetti as per the package instructions until al dente, then drain and cool with cold water.
    Cooked spaghetti pasta in a stainless steel colander on a white hex tile countertop.
  • Prep veggies: While the pasta cooks, chop the tomato, cucumber, sweet onion, green pepper, and baby carrots into bite-sized pieces.
    Chopped tomatoes, cucumbers, bell peppers, and onions on a wooden cutting board for cooking or preparing fresh salad.
  • Combine and season: In a large bowl, toss the cooled spaghetti with the chopped veggies. Add 1 cup of Italian dressing, then taste and add more if needed. Season with the dried salad seasoning to your preference.
    Colorful vegetable pasta salad with chopped cucumbers, tomatoes, carrots, and bell peppers in a white bowl.
  • Chill: Mix well to ensure even distribution of dressing and seasoning. Cover the bowl and refrigerate for at least 45 minutes to allow flavors to meld.

Nutrition

Calories: 264kcalCarbohydrates: 40gProtein: 6gFat: 9gSaturated Fat: 1gSodium: 404mgFiber: 4g
Keyword cold pasta salad, cold spaghetti salad, pasta salad, spaghetti salad
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