Cold Spaghetti Salad

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Lori-Jo Wahl


I have been making this salad since the 80's. Everybody in my family & extended family loves this. You can eat this as a meal in itself.

Make the day before dish.

Very colorful dish!

Great picnic dish or to take to a party.


★★★★★ 2 votes

20 servings
45 Min
10 Min


  • 1 lb
    *** spaghetti, cooked
  • 1
    cucumber, chopped
  • 1/2
    red onion, chopped
  • 1 pkg
    cherry or plum tomatoes, quartered
  • 1
    green bell pepper, chopped
  • 1
    red bell pepper, chopped
  • 1 bunch
    radishes, sliced
  • 2
    celery stalks, chopped
  • 1
    zucchini, uncooked - chopped
  • 1 can(s)
    corn, drained
  • ·
    shredded carrots (as much as you want)
  • 1- 8oz bottle
    italian dressing
  • 2 Tbsp
    salad supreme mix (spice)



  1. *** Break spaghetti in half. After it is cooked drain & rinse in cold water, set aside.
  2. While spaghetti is cooking prepare vegetables.
  3. Combine all ingredients that are listed in a large bowl, mix well.
  4. Cover & chill overnight. Toss several times before serving.
  5. ***** You can easily down size the amount this makes -- use 1/2 the box of spaghetti, & go from there. Use you own judgement with this..everyone's taste buds are different.

Printable Recipe Card


Course/Dish: Other Salads
Dietary Needs: Vegetarian

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