Easy Vegetarian Spaghetti Salad (Fridge-Clearing Recipe)

A refreshing bowl of vegetarian spaghetti salad mixed with crunchy vegetables and topped with shredded cheddar cheese.

Easy Vegetarian Spaghetti Salad (Fridge-Clearing Recipe)

Course: Dinner, Lunch, Salad

Cuisine: International, Italian

Diet: Halal, Kosher, Low Fat, Vegetarian

Keyword: best spaghetti salad, best spaghetti salad recipe, spaghetti salad, spaghetti salad recipe, vegetarian spaghetti salad

Prep Time: 15

Cook Time: 10

Resting Time: 15

Total Time: 40

Servings: portions

Calories: 758kcal

Author: Timea

This easy vegetarian spaghetti salad is the ultimate refreshing summer side dish! Made with crisp everyday vegetables, sharp grated cheddar, and a zesty lemon-herb dressing, it is the perfect budget-friendly meal to clear out your crisper drawer. Light, satisfying, and naturally meat-free, this cold pasta salad comes together in minutes and tastes even better the next day.

Print Recipe

Metrics - US Customary

Equipment

1 mixing bowl
1 Soup Pot
1 strainer
1 grater

Ingredients

For the Pasta Base & Veggies:

500 g spaghetti or any pasta shape on hand
1 piece cucumber diced
2 pieces red onions medium size, finely chopped
1 piece bell pepper chopped
150 g red radish sliced into thin rounds
½ bunch chives fresh, finely chopped

For the Zesty Dressing & Topping:

100 ml olive oil extra virgin
1 piece lemon juice freshly squeezed (approx. 3–4 tablespoon juice)
1 tablespoon oregano dried
1 teaspoon sea salt kosher, plus extra for boiling the pasta
1 teaspoon ground pepper freshly ground
50 g cheddar cheese grated (for garnish)

Instructions

Boil the Spaghetti: Bring a large pot of water to a rolling boil and add 1 tablespoon of sea salt. Cook the spaghetti according to the package directions (usually 8–10 minutes) until it is al dente.
Prep the Vegetable Base: While the pasta boils, clean and chop the cucumber, red onions, bell pepper, and radishes. Place all the chopped vegetables into a large mixing bowl.
Mix the Dressing: Add 1 teaspoon of sea salt, ground black pepper, and dried oregano directly over the vegetables. Drizzle with the extra virgin olive oil and fresh lemon juice. Toss well to combine and let the vegetables begin to marinate.
Drain and Rinse: Drain the cooked spaghetti in a colander and rinse it immediately under cold running water. This cools the pasta rapidly, stops the cooking process, and removes excess starch so the noodles do not clump.
Combine While Warm: Add the drained, slightly warm spaghetti to the bowl of dressed vegetables. Toss gently with kitchen tongs so the pasta absorbs the lemon and olive oil dressing efficiently.
Garnish and Rest: Sprinkle the finely chopped fresh chives into the bowl and give it a final mix. Let the salad rest for 15 minutes at room temperature (or chill in the fridge) to let the flavors fully develop.
Serve: Just before serving, top the salad generously with the grated cheddar cheese. Enjoy cold!

Video

Notes

The Golden Rule: Always rinse your spaghetti under cold running water immediately after draining. This stops the cooking process, keeps the pasta perfectly al dente, and washes away the surface starch so the noodles don't clump together.
Make it Ahead: This salad tastes even better after chilling in the fridge for a couple of hours. If the pasta absorbs too much dressing overnight and looks a bit dry, simply revive it with a tiny splash of extra virgin olive oil and a fresh squeeze of lemon juice before serving.
Fridge-Clearing Substitutions: Feel free to swap the cheddar cheese for crumbled feta or mozzarella pearls. If you don't have radishes, cherry tomatoes or chopped celery add a fantastic alternative crunch!

Nutrition