Garden Fresh Spaghetti Salad

A flavorful spaghetti style pasta salad packed with fresh garden vegetables and tossed in a Zesty Italian dressing.  

Today, I have a delicious spaghetti salad recipe to share with you. Whenever I attend a potluck or cookout, I always seem to gravitate towards the salads and desserts. I love loading up and tasting all the different salads that everyone brings to share. This simple  Spaghetti Salad is full of  delicious flavor and loaded with fresh veggies from your summer garden. Cucumbers, zucchini, tomatoes, onions, peppers, olives, artichokes and spaghetti noodles tossed in a seasoned zesty Italian dressing.  

A couple months back, I brought this salad to my  son and daughter-in-laws gender reveal party and it was a hit with everyone. I had so many people that asked me for the recipe so this is definitely a crowd-pleaser. This simple salad makes a pretty good size bowl and pairs perfectly with grilled chicken, beef or burgers. For the best flavor, prepare this pasta salad the day before you plan to serve it. The longer this salad sits in the refrigerator the better it tastes. Let's get started on the recipe.  

First cook the spaghetti in boiling salted water until the pasta is al dente. Drain pasta and rinse under cold water. Set aside; 

While the pasta cooks chop all of the vegetables. 

In a large bowl add the cooled spaghetti, cucumbers, bell peppers, zucchini, onions. cherry tomatoes, olives, salami (if using) and artichoke hearts.  

In a medium size bowl, whisk the dressing, artichoke juice, Parmesan - Regiono cheese, garlic powder, onion powder and salt and pepper together. Pour over the pasta and vegetables and toss to coat. Cover and refrigerate for several hours (or overnight) before serving. 

Garnish with additional Parmesan - Regiono cheese and toss just before serving.  

Garden Fresh Spaghetti Salad 

1 - 16 ounce package thin spaghetti noodles, broke in half 
1 - cucumber, peeled and diced 
1 - green bell pepper, diced
1 - orange or red bell peppers, diced 
2 - zucchini squash or yellow squash, diced 
1 - small - medium purple onion, diced
1 - pint cherry tomatoes
1 - 4 ounce can sliced black olives
1 - 4 ounce jar marinated artichoke hearts, cut into pieces (reserve juice)
1 - cup salami, cut into small pieces (optional) 

Dressing: 
1 - 16 ounce bottled Zesty Italian Dressing or Robusto Italian Dressing
reserved artichoke juice
garlic powder, to taste
onion powder, to taste 
1/4 - cup Parmesan - Regiono cheese 
salt and pepper, to taste 


Cook spaghetti in boiling salted water until al dente. Drain and rinse under cold water and set aside. 

While the pasta cooks chop all of the vegetables. 

In a large bowl add the cooled pasta, cucumbers, bell peppers, zucchini, onion. cherry tomatoes, olives, artichoke hearts and salami (if using).  

In a medium size bowl, whisk the Italian dressing, artichoke juice, garlic powder, onion powder, Parmesan - Regiono cheese, salt and pepper together. 

Pour over the pasta and vegetables and toss to coat. Cover and refrigerate for several hours (or overnight) before serving.

Garnish with additional Parmesan - Regiono cheese and toss before serving. 

servings: 6-8