Cold creamy spaghetti pasta salad packed with flavorful fresh vegetables, cheese, and olives & made without mayo!
Easy creamy spaghetti pasta salad that you can make for picnics, potlucks, lunch, or dinner. Well, that’s what I’m going to show you how to make in this post. We’re making a creamy cold spaghetti pasta salad that can be prepared in less that 20 minutes. This easy cold spaghetti salad recipe includes crunchy bell peppers, onions, zucchini, and even fresh basil!
This spaghetti is made without mayo! Instead of using mayo, I use fat free greek yogurt. I also use a zesty Italian dressing, which adds a ton of flavor.
I also used smoked sun dried tomatoes in this creamy spaghetti pasta salad. If your local store does not carry the tomatoes that I used, feel free to use regular sun dried tomatoes. You can use regular tomatoes if you choose.
This is a vegetarian pasta salad, however you can add protein if you’d like. You can make your spaghetti salad with shrimp, or maybe you’d like to make your spaghetti salad with pepperoni. It’s up to you!
Check out my video tutorial on how to make this easy cold spaghetti pasta salad!
Cold Spaghetti Pasta Salad
Ingredients
- 16 oz spaghetti
- 1 1/2 cup greek yogurt
- 8 oz Italian dressing
- 1 tbsp Italian seasoning
- 2 tsp minced garlic
- 4 large basil leaves chopped
- 1 small zucchini chopped
- 1 small yellow onion
- 1 medium green bell pepper diced
- 1/2 cup white mushrooms sliced
- 1/4 cup smoked sun dried tomatoes
- 1/4 cup black olives sliced
- 8 oz cheddar cheese cubed
- 1/4 cup grated parmesan cheese
- salt & pepper for taste
- Optional
- Parsley flakes
- Red Pepper Flakes
Instructions
- Cook the pasta until it's al dente', then drain.
- In a large mixing bowl combine the greek yogurt, and Italian dressing. Mix until well combined.
- Sprinkle in the Italian seasoning, and add in the minced garlic.
- Mix the ingredients until everything is well incorporated.
- Next add in the basil, mushrooms, onions, zucchini, tomatoes, olives, and cheese.
- Now add in the spaghetti, and fold all the ingredients.
- Do a taste test, and if needed add salt & pepper.
- Transfer the spaghetti salad to your serving dish or bowl.
- Sprinkle parsley & red pepper flakes on top( optional)
- If needed let chill in the refrigerator.
- Serve and enjoy!!
Mary says
April 2, 2017 at 7:37 pmI love the idea of a creamy pasta salad……this is a winner! All the flavors from fresh veggies and fresh herbs, plus cheese, and creamy dressing makes for a fantastic dish. Pinned. Thanks for sharing. Have a good week! xoxo
Rosie says
April 2, 2017 at 8:09 pmThanks so much Mary!
Kim says
April 3, 2017 at 4:47 amWOW!!!! This salad looks great and I LOVE all the veggies. Can’t wait to give this a try!
Rosie says
April 3, 2017 at 8:03 amThanks so much! It’s delicious!
Kathy P says
April 3, 2017 at 10:14 amYUM!!! Can’t wait to try!
Joanne Voth says
April 5, 2017 at 7:14 pmI can’t wait to try your pasta salad!
Rosie says
April 5, 2017 at 7:25 pmHi Joanne! It’s pretty amazing! I love it.
Delia says
April 6, 2017 at 3:11 amThe recipe says 1/4 black Olives….is that 1/4 cup??????
Rosie says
April 6, 2017 at 8:54 pmYes. Sorry about that.
Melissa says
April 7, 2017 at 12:36 amMy husband, and I loved this recipe. Thanks Rosie!
Mary says
April 7, 2017 at 10:16 amMade this with regular tomatoes. It was so good!
Rosie says
April 7, 2017 at 10:17 amYAY!! So glad that you liked the recipe Mary! XOXO
Rosalee says
October 29, 2017 at 10:55 amThis dish looks so yummy. I don’t eat dairy, do you think the creamy spaghetti pasta will taste just as good if I was to swap out the yogurt for veganese mayonnaise and also, if I was to sauté the mushrooms? Thanks.
Rosie says
October 29, 2017 at 12:17 pmHi Rosalee! Absolutely! 🙂
Rosalee says
October 29, 2017 at 2:52 pmThanks a bunch, Rosie !
Lydia says
April 10, 2019 at 8:59 amHi Rosie! Just made this and it is wonderful! I switched up some of the veggies and used Romano instead of Parmesan. This is easily adaptable to anyone’s taste! What intrigued me was the use of Greek yogurt in the dressing….love this! Oh so tangy, but not overwhelming. I use Greek yogurt a lot in place of heavier ingredients. This is definitely going into my rotation of pasta salad for summer. Thanks for the recipe! Blessings!