Cold Spaghetti Veggie Salad

As the temperature rises and the sun shines brighter, our cravings shift towards refreshing, light meals that can keep us cool. Chilled pasta salads have become a quintessential dish for warm-weather gatherings, offering a delightful mix of flavors and textures that are both satisfying and nourishing. One such vibrant option is the Chilled Garden Delight Spaghetti Salad. Bursting with colorful vegetables and coated in a tangy dressing, this salad not only pleases the palate but also nourishes the body.

Beat the heat this summer with a Chilled Garden Delight Spaghetti Salad that's perfect for any outdoor gathering! This vibrant dish features a colorful mix of vegetables like cherry tomatoes, cucumbers, and bell peppers, all tossed with whole grain or gluten-free pasta and a tangy dressing. Refreshing and nutritious, it's great for meal prep and can be enjoyed as a main course or a side. Impress your family and friends with this delightful summer treat that’s as tasty as it is eye-catching!

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Ingredients

8 oz spaghetti (preferably whole grain or gluten-free)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 bell pepper (any color), diced

1 cup corn kernels (fresh, frozen, or canned)

1 medium carrot, grated

1/4 cup red onion, finely chopped

1/2 cup black olives, sliced

1/4 cup feta cheese, crumbled (optional)

1/4 cup fresh basil, chopped

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 tablespoon lemon juice

1 teaspoon garlic powder

Salt and pepper, to taste

Instructions

Begin by cooking the spaghetti according to the package instructions in a large pot of salted water. Once al dente, drain and rinse under cold running water to stop the cooking process. Set aside to cool completely.

In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, corn, carrot, red onion, and black olives. Toss gently to combine all the veggies evenly.

In a separate small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, garlic powder, salt, and pepper until well blended.

Once the spaghetti has cooled, add it to the bowl with the mixed vegetables. Pour the dressing over the spaghetti and veggies, then toss everything together until the pasta and vegetables are evenly coated.

Gently fold in the crumbled feta cheese and chopped basil, ensuring an even distribution throughout the salad.

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to let the flavors meld.

Serve chilled, garnished with additional basil or feta if desired. Enjoy your refreshing Cold Spaghetti Veggie Salad!

Prep Time, Total Time, Servings: 20 minutes | 1 hour (includes chilling) | 4 servings