A refreshing cold pasta dish, combining the heartiness of spaghetti with crisp vegetables and a creamy dressing. Perfect for summer picnics, family gatherings, or a quick lunch idea.
Ingredients
Scale:
12 ounces spaghetti
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers, diced
1/2 cup red onion, finely chopped
1 cup black olives, sliced
1/2 cup fresh parsley, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon garlic powder
1 teaspoon Italian herbs and spices
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
Once cooked, drain the spaghetti in a colander and immediately rinse under cold water to stop the cooking process. Toss the spaghetti lightly to ensure it cools evenly.
While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, red onion, and olives into bite-sized pieces.
In a medium bowl, combine the mayonnaise, sour cream, olive oil, white wine vinegar, garlic powder, Italian herbs, salt, and pepper. Whisk until smooth and creamy.
In a large mixing bowl, add the cooled spaghetti, chopped vegetables, and fresh parsley. Pour the creamy dressing over the top and mix until everything is coated evenly.
Gently toss all the ingredients together. Taste the mixture and adjust seasoning if necessary.
Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled.
