Cold Spaghetti Salad

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This is my mom’s recipe and it remains one of my favorites. It’s a light dish that’s great for summer or those unexpectedly warm fall days. The ingredients are flexible: I leave out the olives and my mom substitues 1 cup of steamed broccoli for the zucchini, so mix and match with alternate veggies as you prefer. To make it a little healthier, use whole wheat spaghetti.

The original recipe had feta in it. I have replaced that with a link to a vegan feta recipe, which I have not tried. These days, I usually just add a bit of sea salt to help get the saltiness that the feta added to the dish.

Serves 6.


for the salad…

  • 4 medium tomatoes, peeled, chopped
  • 1 medium cucumber, chopped
  • 1 small green pepper, seeded, chopped
  • 1 small onion, chopped
  • 1 cup black olives, chopped
  • 1/4 cup fresh parsley (or 1 1/2 tbsp dried)
  • 8 oz. spaghetti or fettuccine, cooked, drained
  • 1 cup crumbled tofu feta (4 oz.) or sea salt, to taste
  • 1 small zucchini, chopped

for the dressing…

  • 1/2 cup extra virgin olive oil
  • 1 tbsp. sugar
  • 3 tbsp. white wine
  • 2 tbsp. lemon juice
  • 1 tbsp. fresh basil (or 1 tsp. dried)
  • 1/4 tsp. pepper
  • Dash Tobasco sauce


Combine all salad ingredients in a large bowl. Mix the dressing, drizzle over salad, and toss. Chill for an hour.

Mommy VegBlog


One Response to “Cold Spaghetti Salad”

  1. Suzanne in Colorado

    Dear Ryan,

    This recipe looks like the one for salad I used to eat as a teen. Thank you so much for sharing your Mom’s recipe! I’m making this for my family this weekend and wanted you to know we’ll be thinking of you and your Mom when we dig in! We will call this salad ‘Ryan and his Mom’s Cold Spaghetti Salad’. Have a great summer!

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