This spaghetti salad has bright and vibrant flavors from colorful veggies and a simple vinaigrette. Make this easy vegetarian salad ahead of time and bring it to your next picnic or potluck., September 2022


Credit: Photographer: Victor Protasio, Food Stylist: Karen Rankin

Recipe Summary

20 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Toss zucchini, onion, tomatoes, oil, lemon juice, salt and pepper together in a large bowl. Set aside.

  • Bring a large pot of water to a boil over high heat. Using your hands, break spaghetti in half. Add to the boiling water and cook according to package directions. Drain the spaghetti; add to the zucchini mixture, tossing to coat completely. Refrigerate, uncovered, until cold, at least 1 hour and up to 2 days. 

  • Add feta and parsley to the pasta mixture and gently toss to combine. Divide among 6 plates or bowls. Garnish with additional parsley, if desired.

To make ahead

Refrigerate cooked pasta in an airtight container for up to 3 days. Prepare through Step 2 and refrigerate for up to 2 days. Add feta and parsley just before serving.

Nutrition Facts

2 cups
270 calories; protein 10g; carbohydrates 34g; dietary fiber 6g; sugars 4g; fat 11g; saturated fat 3g; mono fat 6g; poly fat 1g; cholesterol 10mg; vitamin a iu 872IU; vitamin b3 niacin 4mg; vitamin c 24mg; vitamin e iu 2IU; folate 55mg; vitamin k 48mg; sodium 385mg; calcium 99mg; iron 2mg; magnesium 67mg; phosphorus 170mg; potassium 474mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 4mg; selenium 30mcg.