Salad Dressing:

1 c. olive oil

2 cloves garlic – finely minced

2 teaspoons dried oregano

½ teaspoon celery seed

½ c. red wine vinegar

¼ c. Parmesan cheese

1 teaspoon paprika

¼ teaspoon salt or more to taste

Pasta Salad:

1 pound thin spaghetti, broken into thirds

1 medium green bell pepper – diced

1 large English cucumber – diced

1 pint of grape tomatoes – halved

1 red onion – diced

2 medium zucchini – diced

1 medium red bell pepper – diced

1 (6.5 oz.) can of sliced black olives, drained (optional)


Step 1: Whisk the olive oil, red wine vinegar, Parmesan cheese, oregano, garlic, paprika, celery seed, and salt in a small bowl with a whisk, or a jar with a tight-fitting lid until well blended.

Step 2: Bring 4 quarts of water to a boil in a large pot. Then, add the spaghetti and cook following the package directions.

Step 3: When done, drain the pasta well and rinse in cold water.

Step 4: Place the zucchini, tomatoes, cucumber, bell peppers, onion, and black olives in a large bowl. Then, add the rinsed pasta and drizzle with salad dressing. Toss well. Cover the bowl and place in the fridge to chill for at least 2 hours up to overnight.


Into thirds, break the spaghetti noodles. This way, the pasta will cook faster and you can easily fit them into your pot.

For this recipe, you can use other types of pasta such as Angel hair, bucatini, or vermicelli are similar to spaghetti and farfalle, macaroni, rotini, cavatappi, Gemelli, ziti, or penne.

I use grape tomatoes, but other amazing options are Cherry tomatoes, chopped Roma, classic, or heirloom tomatoes.

In an airtight container, keep any extra pasta and store it in the fridge for up to 4 days.

Feel free to assemble the salad up to 3 days ahead. Keep the salad in an airtight container and store it in the fridge. Before serving, gently toss the salad.

If you like to add cheese to your salad, you can toss in freshly shredded Parmesan, mozzarella bocconcini, or crumble in feta or goat cheese.