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.
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.
Ingredients You'll Need
- spaghetti noodles
- cherry tomatoes
- minced garlic
- kalamata olives
- parmesan cheese
- sharp cheddar cheese
- 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.
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.
More Salads to Love
If you're a salad lover like me, these recipes will keep you satisfied and give you lots of variety...
- Rainbow Salad
- Toasted Pecan Peach Salad
- Bowtie Greek Pasta
- Sun Dried Tomato Orzo Pasta
- Rock & Roll Chicken Salad
Keep In Touch
Check out my best dishes each week on Meal Plan Monday and The Weekend Potluck.