Creamy Veggie Packed Spaghetti Pasta Salad
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This pasta salad is a cold noodle salad filled with fresh chopped veggies, feta cheese and has a homemade creamy dressing. It’s healthy and bright, yet packs a protein punch where we can from protein pasta and Greek yogurt. You can use any noodle you want and add your favorite fresh veggies.
I love to serve this potluck favorite with my chicken tenderloins or cast iron flank steak because the fresh taste of the salad complements the savoriness of the meat. I brought this to one of the preschool potlucks and it was a huge hit with the parents. If you want to keep it vegetarian, serve it with a side of garlic bread and call it a day.
Why you’ll love this recipe
- 261 calories per serving.
- Absolutely delicious leftover.
- Great for family gatherings.
Ingredients and Substitutions:
These are the main ingredients and substitutions for easy spaghetti salad recipe. See the recipe card below for the full ingredient list and instructions.
- Spaghetti Noodles: I use Barilla Protein Plus noodles to make this higher in protein. You can make this with regular spaghetti or any type of long noodle.
- Non-Fat Greek Yogurt: this adds a creamy texture to the homemade dressing without making it too rich. Use 5% greek yogurt for more flavor.
- Avocado Mayonnaise: or regular mayo but avocado has some sweetness to it.
- Dijon Mustard
- Balsamic Vinegar
- Refined Sugar: you can omit the sugar but it helps balance out the tartness of the greek yogurt.
- Red Wine Vinegar
- Worcestershire Sauce
- Sweet Cherry Tomatoes: or grape tomatoes cut in half.
- Fresh Cucumbers: I like English cucumbers or cukes for this because they’re thicker with less seeds.
- Red Bell Peppers: yellow bell pepper or green pepper work well, too. Use any of your favorite fresh vegetables.
- Red Onion
- Reduced Fat Feta Cheese: or fresh mozzarella cheese balls or parmesan cheese.
Variations
- Add your favorite fresh vegetables. I like the crunchy veggies: radishes, cucumber, thinly sliced carrots, etc.
- Add black olives, green olives or kalamata.
- For extra protein, add mini pepperoni or salami.
- If you don’t want to make the dressing, you can use your favorite zesty Italian dressing mixed with a little avocado mayo.
Dietary Modifications
- For gluten-free, use a gluten-free pasta.
- For dairy-free, omit the feta.
How to make this easy pasta salad recipe (a step-by-step visual guide):
Step 1: cook spaghetti & make dressing
Boil the spaghetti according to the package directions. Drain, rinse under cool water, and set aside to cool (image 1). In a large bowl, whisk together Greek yogurt, mayo, Dijon, balsamic vinegar, sugar, red wine vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until smooth (image 2). Place in the fridge for at least 30 minutes to let the flavors meld together (image 3). This can be prepped overnight. Add the cooled pasta and dressing to a large mixing bowl. Mix to get the noodles evenly coated in the dressing (image 4).
Step 2: add veggies and refrigerate to set flavors
Add the tomatoes, cucumber, bell pepper, onion, and feta to the bowl and toss to combine (image 5). Cover and refrigerate for at least 30 minutes so the flavors meld or overnight. Can serve as is or garnish with fresh parsley before serving (image 6).
Expert Tip!
For a party, I get a head start and prep the noodles and dressing a night before. Combine everything the next day and let it sit in the fridge combined as long as possible to soak up all the flavors. It gets better as it sits. If it gets too dry, add a splash of olive oil to the pasta.
Recipe FAQs
Store leftovers in an airtight container in the fridge.
Of course. I used protein pasta to up the protein but any long noodle is great for this one.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Spaghetti Pasta Salad
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Ingredients
- 1 box Barilla Protein Plus Spaghetti 14.5 oz.
For the Dressing
- 1 cup nonfat Greek yogurt 224g
- 1/4 cup avocado mayo 56g
- 2 Tbsp. Dijon mustard 30g
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. sugar
- 2 Tbsp. red wine vinegar
- 1 tsp. Worcestershire sauce
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. salt (adjust to taste)
- 1/2 tsp. black pepper
For the Salad
- 1/2 cups cherry tomatoes, quartered
- 1 cup cucumber, diced
- 1 small red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 oz. reduced fat feta cheese, crumbled
Instructions
- Boil the spaghetti according to the package directions. Drain, rinse under cold water, and set aside to cool.
- In a large mixing bowl, whisk together Greek yogurt, mayo, Dijon, balsamic vinegar, sugar, red wine vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until smooth. Place in the fridge for at least 30 minutes to let the flavors meld together. This can be prepped overnight.Â
- Add the cooled pasta and dressing to a large mixing bowl. Mix to get the noodles evenly coated in the dressing. Add the tomatoes, cucumber, bell pepper, onion, and feta to the bowl and toss to combine.
- Cover and refrigerate for at least 30 minutes so the flavors meld or overnight.
- Can serve as is or garnish with fresh parsley before serving.
Notes
- For a party: prep the noodles and dressing a night or two before. Combine everything the next day and then let it sit in the fridge combined as long as possible to soak up all the good flavors.Â
- Nutritional information is an estimate and will vary with substitutions.Â
