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4 votes | 14582 views

Fresh garden veggies are the stand-out in this pasta salad recipe -perfect for summer's garden harvest. Pretty as a picture when served in a clear glass bowl. Use 3/4 cup of your favorite Italian Dressing, or prepare the dressing below.

VARIATIONS TO CONSIDER: Use whole grain spaghetti. Add chopped pepperoni and cubed mozzarella cheese. Sub chopped canned artichokes for zucchini. See the chef comments at bottom of page for other great variations ~ yum!

Prep time:
Cook time:
Servings: 12


Cost per serving $0.50 view details
  • ½ pound thin spaghetti
  • 1 bell pepper chopped (red or green, or ½ and ½)
  • ½ red onion chopped (about 2 cups)
  • 2 tomatoes chopped
  • 1 zucchini chopped
  • ½ cup sliced black olives
  • Fresh basil leaves, a good handful (roll and slice in slivers to make about 3/4 cup, or substitute minced flat-leaf parsley)
  • 1/3 cup fresh grated Parmesan cheese for garnish
  • ITALIAN DRESSING: (Dressing is better if made a day ahead to enhance flavors.)
  • ½ cup olive oil
  • 3 tablespoons vinegar (cider, balsamic or red wine)
  • 1 tablespoon water
  • 1 teaspoon dried minced onion
  • 3/4 teaspoon dried minced garlic (or 1/4 teaspoon granulated)
  • 1 teaspoon Italian seasoning
  • 1 1/4 teaspoons salt
  • 1 teaspoon sugar
  • 1/8 teaspoon pepper


  1. Break spaghetti noodles in half and cook to al dente stage according to package directions. Drain well; set aside.
  2. In large bowl, measure the bell pepper, red onion, tomatoes, zucchini, olives, and sliced basil; add spaghetti noodles.
  3. Shake dressing ingredients together and pour over salad, tossing lightly and coating well.
  4. Refrigerate 1 to 4 hours to develop flavors. Toss again to disburse dressing; top with Parmesan cheese and serve.
  5. YIELD: Makes approximately 2 quarts of salad, or about 10-12 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 91g
Recipe makes 12 servings
Calories 255  
Calories from Fat 172 67%
Total Fat 19.27g 24%
Saturated Fat 3.07g 12%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 292mg 12%
Potassium 145mg 4%
Total Carbs 16.95g 5%
Dietary Fiber 1.2g 4%
Sugars 2.35g 2%
Protein 4.05g 6%



  • J. Gino Genovesi
    July 10, 2013
    A real winner. Chef J. Gino Genovesi I like Romano cheese
    I tried this using Italian Dressing and mayonnaise. Very tasty.
    I've cooked/tasted this recipe!
    This is a variation
    • Bobby Lovera
      July 10, 2013
      Oooh that does look good. Extra garlic and bacon please. :)
      I've cooked/tasted this recipe!
      This is a variation
      • Wendi Taylor
        February 17, 2014
        I am thinking an addition of peperoni would really top this off :)
        This is a variation


        • ShaleeDP
          July 15, 2013
          Oh I like this idea. I may have to try this soon.. I have friends coming over!
          • judee
            July 10, 2013
            What a great idea for the summer. Everyone loves pasta.. could go for some right now.
            • Salad Foodie
              July 9, 2013
              Claudia, your comment is especially appreciated, as it comes from an Italian food pro. I'm sure you'd have several tweaks in mind plus your special house Italian dressing to make it better, and if so please feel free to add them as variations to that recipe page.
              • Claudia lamascolo
                July 9, 2013
                a very unique salad I really love it!

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