Cold Pasta Salad – Spaghettini & Vegetable Salad

spaghettini salad

This cold pasta salad is made with spaghettini, zucchini, cucumber, cherry tomatoes, spinach and red onion. It is dressed with a sweet lemon vinaigrette and is delicious.

You can make this cold pasta salad a few days ahead of time as the tomatoes are whole. If it dries up you might have to doctor it with some more dressing so make some extra if you like. In fact, this dressing is great for spinach salads as well so you can make a double batch and keep it in the fridge in a closed container. It will last you for a couple of weeks. If it separates simply shake it before using.

This cold pasta salad is great for lunchboxes so send it to school or work. It is also great for a side for grilled meats and for picnics.

Here is what you need for this scrumptious cold pasta salad:

Serves eight
½ cup canola oil
½ cup white vinegar oil
2 TBS lemon juice
2 TBS sugar
1 tsp. salt
Freshly ground black pepper
½ pound cooked spaghettini – drained and shocked in cold water
1 cup diced zucchini – unpeeled and raw (about 1 small one)
1 cup cherry tomatoes
1 cup diced cucumber – peeled and seeded (about 1 small one)
¾ cup julienned spinach leaves or torn baby spinach leaves
½ cup finely sliced red onion

Place the oil, vinegar, lemon juice, sugar, salt and black pepper in a bowl. Whisk until emulsified. Set aside.

Place the spaghettini, zucchini, cucumbers, cherry tomatoes, spinach and red onion in a bowl. Add the dressing. Toss until evenly coated. Refrigerate for up to 3 days. If necessary – if salad dries up – make a little bit of the dressing and doctor your salad by adding it in. Enjoy!

Print the Spaghettini & Vegetable Salad Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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