Garden Veggie Spaghetti Pasta Salad
Description
This Garden Veggie Spaghetti Pasta Salad is a fresh, colorful, and crunchy cold pasta dish loaded with tender spaghetti, crisp garden vegetables, and a light tangy dressing. It’s perfect for picnics, BBQs, potlucks, or as a refreshing meal prep option. Light yet satisfying, it brings together garden-fresh flavors in every bite.
Ingredients
Pasta Base
Discover more
Cooking & Recipes
food
Meat & Seafood
Blogging Resources & Services
Horticulture
12 oz (340g) spaghetti pasta
1 tsp salt (for boiling water)
Fresh Vegetables
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 bell pepper (red or yellow), diced
Discover more
sausages
Small Kitchen Appliances
Crops & Seed
meatloaf
Meatloaf
½ red onion, finely sliced
1 cup sweet corn (boiled or canned)
½ cup black olives, sliced (optional)
1 cup baby spinach or arugula (optional)
2 tbsp fresh parsley, chopped
Dressing
¼ cup olive oil
2 tbsp lemon juice (or red wine vinegar)
1 tbsp Dijon mustard
1 tsp honey or sugar
1 tsp garlic powder (or 1 minced garlic clove)
½ tsp black pepper
1 tsp salt (adjust to taste)
½ tsp dried oregano or Italian seasoning
Instructions
1. Cook the Pasta
Boil spaghetti in salted water until al dente.
Drain and rinse under cold water to cool completely.
2. Prepare Vegetables
Chop all vegetables into bite-sized pieces.
Place in a large mixing bowl.
3. Make the Dressing
Whisk together olive oil, lemon juice, mustard, honey, and seasonings until well combined.
4. Combine
Add cooled spaghetti to the vegetables.
Pour dressing over the salad.
Toss gently until everything is evenly coated.
5. Chill & Serve
Refrigerate for 30–60 minutes before serving for best flavor.
Garnish with fresh parsley.
Servings
Serves: 6–8 people
Nutritional Info (Approx. per serving)
Calories: 260–320 kcal
Protein: 7–9g
Carbohydrates: 40–45g
Fat: 9–12g
Fiber: 4–6g
(Varies depending on vegetables and dressing amount.)
Benefits
Rich in Vegetables
Packed with vitamins, minerals, and antioxidants from fresh garden veggies.
Energy Boosting
Spaghetti provides steady carbohydrates for energy.
Heart Healthy
Olive oil and fresh vegetables support cardiovascular health.
Light & Refreshing
A perfect cold dish for warm weather and healthy eating.
Meal Prep Friendly
Stays fresh in the fridge and is great for lunches.
Notes
Rinse pasta well to prevent sticking.
Dressing absorbs better after chilling.
You can use whole wheat or gluten-free pasta.
Add protein (chicken, chickpeas, tuna) for a complete meal.
Tips
Add feta cheese for extra creaminess.
Use fresh herbs like basil or dill for stronger flavor.
Don’t overdress—add gradually to taste.
Keep refrigerated for food safety and freshness.
Add avocado right before serving to avoid browning.
Q&A
Q: Can I make this ahead of time?
A: Yes, it actually tastes better after a few hours in the fridge.
Q: Can I use a different pasta?
A: Yes, penne, fusilli, or macaroni all work well.
Q: How long does it last in the fridge?
A: Up to 3–4 days in an airtight container.
Q: Can I make it vegan?
A: Yes, it is already vegan if honey is replaced with maple syrup.
Q: How do I make it more filling?
A: Add grilled chicken, tuna, beans, or boiled eggs.
Recipe Information
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30–60 minutes
Total Time: ~1 hour
Difficulty Level: Easy
Course: Salad, Side Dish, Lunch
Cuisine: Mediterranean-Inspired
Dietary Preference: Vegetarian, Vegan-Friendly, Dairy-Free
Yield: 6–8 servings