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How do you make cold spaghetti salad? What do you put in it and what kind of dressing do you use?


Asked by QandA at 10:47 AM on Jul. 17, 2010 in Food & Drink

Level 26 (26,827 Credits)
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Answers (7)
  • This is my favorite cold pasta salad.
    * 4 ounces packaged dry mafalda, large bow tie, or campanelle pasta
    * 6 cups mesclun or other spring greens
    * 1 cup grape tomatoes or cherry tomatoes, halved lengthwise
    * 1/2 cup crumbled Gorgonzola, blue, or feta cheese (2 ounces)
    * 3 tablespoons olive oil
    * 3 tablespoons white wine vinegar or Balsamic vinegar
    * Salt and freshly ground black pepper
    * 1/4 cup pine nuts, toasted


    1. If using mafalda, break into irregular pieces, 2 to 3 inches long. Cook pasta according to package directions. Drain, rinse with cold water, and drain again.

    2. In a large salad bowl, combine cooked pasta, mesclun or other spring greens, tomatoes, and cheese. Drizzle with olive oil and vinegar, tossing to coat. Season to taste with salt and freshly ground pepper.

    3. Divide salad evenly among four dinner plates. Sprinkle

    Answer by Jenny-talia at 11:01 AM on Jul. 17, 2010

  • Cook the spaghetti or any other pasta and refrigerate it. Then add what ever you like.

    One we like a big flat pan or plastic container cut up 5 large tomatoes, add chopped black olives, one chopped scallion, 12 oz marinated artichoke hearts (drained and chopped), and 4 oz. crumbled feta cheese. Then in a small bowl whisk together 1/3c. olive oil, 2T red wine vinegar, 2T. parsley, 1T. fresh basil, 1t. sugar, 2t. greek seasoning (or just a pinch of mint if you can't find this seasoning), 1/8 t. salt, 1/8 t. pepper. Pour the liquid over the tomato mixture, cover, and refrigerate 2 hours. If you want to have this as an entree just cook your pasta at dinner time, combine with the tomato mixture, and serve. It is yummy when it is so hot outside. If you want it for a cold salad cook your pasta whenever and have it refrigerated. Once the tomatoes marinate for 2 hours combine everything and enjoy.

    Answer by elizabr at 11:02 AM on Jul. 17, 2010

  • cont..........cook 1 lb of pasta for the recipe I sent.

    Answer by elizabr at 11:04 AM on Jul. 17, 2010

  • Past salad Parmesan cheese
    1/2c green onion 2c Broccoli
    1/2tsp basil leaves 1 clove garlic
    1/2 c Parmesan cheese 1c celery, tomatoes sliced and quarters
    1/4 c veg. oil.
    1/2 lb Spaghetti cooked and drained
    Heat oil over med. heat add broccoli and green onions, garlic basil and salt. Don't let broccoli get to soft; Remove from heat and toss over cooked spaghetti and add parmesan and tomatoes than Chill and enjoy

    Answer by gammie at 11:07 AM on Jul. 17, 2010

  • I do mine as follows...

    (depending the number of ppl serving)
    1/2 - 1lb of long spaghetti noodles broke in half, cooked, drained and cooled and set in large serving bowl
    2 med tomatoes cut/dices
    1 lg onion cut/dices
    1 ea. green/red/yellow peppers cut/diced
    1 ea or your choice all cubed) Cheddar/Monetary/Colby/Munster/ cheese
    2 lg bottles of Wish Bone or Favorite Italian dressing
    1/2 - 1 tsp of the following herbs can be used Basil,Thyme,whole Garlic diced,
    you can also add any fresh veggies you like also, such as broccoli (green bush only) pea pods (cut in half)
    even shredded carrots are good...
    After noodles are cooked and cooled mix all ingredients together gently ...
    Add 1 whole bottle of Italian dressing mix super well cover set in frig for one hr or until time to serve...
    when serving if needed pour a bit more dressing and mix and leave remaining dressing out for others to add
    as they wish

    Answer by gmasboy at 1:09 PM on Jul. 17, 2010

  • I use spaghetti noodles, diced tomatoes, cucumbers, canned artichoke hearts and italian dressing and let it sit over night :)

    Answer by kjbennett26 at 3:28 PM on Jul. 17, 2010

  • mine is spaghetti noodles, kraft italian dressing, salad elegance, cucumbers, tomatoes, red onion, green bellpepper

    Answer by Mommy2JoshNJake at 7:13 PM on Jul. 17, 2010