Cold Creamy Summer Spaghetti Salad

When the weather is warm, there’s nothing better than a chilled pasta salad that is creamy, colorful, and refreshing. Cold Creamy Summer Spaghetti Salad is an easy make-ahead dish featuring tender spaghetti tossed with crisp vegetables and a rich, tangy dressing. It works beautifully as a light lunch, a picnic side dish, or a refreshing addition to a summer barbecue.

The best part is that this salad can be prepared ahead of time. After a few hours in the refrigerator, the flavors blend together, making every bite creamy, crunchy, and satisfying.

Ingredients

For the Salad

• 12 ounces spaghetti
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1 small red bell pepper, diced
• 1/2 small red onion, finely diced
• 1/2 cup black olives, sliced
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese

For the Creamy Dressing

• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sugar
• Salt and freshly ground black pepper, to taste

Step 1: Cook the Spaghetti

Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to the package directions until it is tender but still has a slight bite.

Avoid overcooking the pasta because very soft spaghetti can become mushy once it is mixed with the dressing.

Once cooked, drain the spaghetti thoroughly. Rinse it under cold running water until it is completely cool. This stops the cooking process and removes excess starch that could make the salad sticky.

Let the spaghetti drain well while you prepare the remaining ingredients.

Step 2: Prepare the Vegetables

While the pasta cools, prepare the vegetables.

Cut the cherry tomatoes in half, dice the cucumber and red bell pepper into small pieces, and finely chop the red onion. Slice the black olives and shred the carrots if they are not already prepared.

Try to keep the vegetables relatively similar in size. This makes the salad easier to eat and ensures that you get a little of everything in each forkful.

Step 3: Make the Creamy Dressing

In a medium bowl, whisk together the mayonnaise and sour cream until smooth.

Add the olive oil, lemon juice, apple cider vinegar, and Dijon mustard. Whisk again until the dressing becomes silky and well combined.

Stir in the Italian seasoning, garlic powder, onion powder, and sugar. Season with salt and black pepper according to your taste.

The lemon juice and vinegar give the dressing a bright tang that balances the richness of the mayonnaise and sour cream, while the small amount of sugar rounds out the flavors.

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