swirl of garden spaghetti salad wrapped around a fork with pasta underneath

Garden Spaghetti Salad

Garden Spaghetti Salad is a creamy blend of spaghetti, tomatoes, cucumbers, olives, pesto, and cheese. It’s a vegetarian cold salad you’ll crave when garden veggies are at their peak.

swirl of garden spaghetti salad wrapped around a fork with pasta underneath

Why You’ll Love This Recipe

Garden Spaghetti Salad began as an experiment, and ended up being one of my favorite pasta salads ever. It’s fresh, loaded with veggies, and absolutely YUM to the YUM. It’s also easy and quick…taking only 25 minutes from start to finish!

Planting a garden was high on my list of things to do this summer, and I was thrilled when I saw my first cherry tomato on the vine! It was also surprising when all of the vegetables needed to be harvested at the same time.

I made Refrigerator Bread & Butter Pickles, canned tomato sauce, chow-chow, and homemade salsa. It wasn’t long before I needed to come up with a recipe highlighting the veggies that were bursting at the seams.

cucumbers, tomatoes and olives on a cutting board with a bowl of Italian dressing on the side

Ingredients You’ll Need

  • spaghetti noodles
  • cherry tomatoes
  • cucumbers
  • onion
  • minced garlic
  • kalamata olives
  • parmesan cheese
  • sharp cheddar cheese
  • mayonnaise
  • bottle of Italian dressing
  • basil pesto
  • salt and pepper to taste
  • fresh mint or parsley to garnish

Can I Make Substitutions?

This is one of those salads you could empty your refrigerator into and it would be delicious. If you have a favorite condiment or herb you’d like to add, feel free to be as creative as you like. Or, if you have an abundance of zucchini in your garden, throw it in the mix.

If you prefer black olives over kalamata, make a trade! The beauty of pasta salad is that as long as you have a great dressing, all of the ingredients will blend together nicely.

How to Make It

Start by breaking a pound of spaghetti in half, then boil it until it’s al dente. Rinse in cold water, drain, and place in a large bowl.

Cut cucumbers, tomatoes, onion, and cheddar cheese into small pieces. Add to bowl. Add pitted kalamata olives, minced garlic and shredded parmesan. Give it a stir.

In a separate bowl, mix Italian dressing with a tablespoon of mayonnaise. Add pesto with salt and pepper to taste. Mix well.

Pour dressing on top of spaghetti with veggies and mix together with tongs. Place pasta in a large serving bowl and garnish with fresh mint or parsley.

Refrigerate pasta until ready to serve.

cold spaghetti salad with a variety of vegetables in a green bowl with a mint garnish

Serving Suggestions

This salad is so gorgeous, it’s nice to serve it in your prettiest bowl that highlights the colors of the fresh vegetables. Since we eat with our eyes first, you’ll get lots of oohs and ahhs when you place this dish on the table!

I like to serve Garden Spaghetti Salad with other vegetarian options like Strawberry Pecan Salad or Heirloom Tomato Salad. Together, these salads fill you up, but provide a meatless entree your family will love.

If you’re looking for the perfect meat entree to serve alongside this salad, try my Grilled Pork Tenderloin or Crunchy Parmesan Chicken.

More Salads to Love

If you’re a salad lover like me, these recipes will keep you satisfied and give you lots of variety…

Print
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swirl of garden spaghetti salad wrapped around a fork with pasta underneath

Garden Spaghetti Salad


  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 1x
  • Diet: Vegetarian

Description

Garden Spaghetti Salad is a creamy blend of spaghetti, tomatoes, cucumbers, olives, pesto, and cheese. It’s a vegetarian cold salad you’ll crave when garden veggies are at their peak.


Scale

Ingredients

  • 1 pound spaghetti, broken in half
  • 1 pint cherry tomatoes, halved
  • 2 regular cucumbers, diced
  • 1/2 small onion, diced
  • 1 tsp. minced garlic
  • 1 cup kalamata olives, pitted
  • 1 cup parmesan cheese, shredded
  • 4 oz. sharp cheddar cheese, diced
  • 1 Tbsp. mayonnaise
  • 1 bottle (16 oz) Italian Dressing
  • 2 Tbsp. basil pesto
  • salt and pepper to taste
  • fresh mint or parsley to garnish (optional)

Instructions

  1. Break the spaghetti in half, then boil until al dente. 
  2. Rinse spaghetti in cold water, drain, and place in a large bowl.
  3. Cut tomatoes in half. Dice cucumbers, onion and cheddar cheese into small pieces. Add veggies to spaghetti in bowl and stir. 
  4. Add garlic, olives and parmesan cheese. Mix with tongs.
  5. In a separate bowl, mix mayonnaise, Italian Dressing and pesto together. Add salt and pepper to taste. Mix well.
  6. Pour dressing over spaghetti with veggies in bowl. Mix well with tongs or spoon. Place pasta in a large serving bowl and garnish with fresh mint or parsley if desired.
  7. Refrigerate pasta until ready to serve.

Notes

Keep leftovers in refrigerator for up to 3 days.

  • Category: Pasta
  • Method: Mix by Hand
  • Cuisine: Italian

Keywords: spaghetti salad, pasta salad, garden veggie salad

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2 Comments

  1. This looks like it will taste like summer!

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