How to make a cold spaghetti salad for potlucks

You will cook spaghetti, cool it fast, and toss it with crunchy vegetables and a simple oil and vinegar dressing. This cold pasta salad suits beginners and works well for potlucks, picnics and make-ahead lunches. All you need is a large pot, a colander and a big serving bowl.

Let’s make spaghetti salad #pasta #pastasalad #spaghetti #pastasaladrecipe, by Shans Sweet Tea on YouTube. 2 min 21 s.

Video length
2 min 21 s
Time to do it
30 minutes plus 1 hour chillin
Difficulty
Easy
Steps
7

What you need

Steps

  1. Bring a large pot of well salted water to a boil and cook 450 g (1 lb) spaghetti one minute past the package time. Drain and rinse under cold running water until cool.

  2. Spread the cooled pasta on a baking tray, toss with a teaspoon of olive oil and chill for 10 minutes. This keeps the strands loose instead of clumped.

  3. Chop the vegetables: halve 250 g cherry tomatoes, dice a cucumber and a bell pepper, thinly slice half a red onion, and add 100 g olives or cubed cheese.

  4. Whisk the dressing in a jug: 6 tbsp olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp dried oregano, half a teaspoon salt and black pepper.

  5. Tip the pasta and vegetables into a large bowl, pour over the dressing and toss with two spoons until every strand is coated.

  6. Cover the bowl and refrigerate for at least 1 hour, or up to 24, so the pasta soaks up the dressing. Stir once halfway through.

  7. Taste before serving and adjust with salt, pepper or a splash of vinegar. Scatter torn basil or chopped parsley and extra cheese on top.

Tips and common mistakes

Keep pot handles turned inward and drain the pasta away from your body to avoid scalds.

Cook the spaghetti a minute past al dente, because cold pasta firms up once it is chilled.

Add soft ingredients like herbs, cheese and avocado just before serving so they stay fresh.

Keep a little extra dressing in a jar and loosen leftovers with a splash before eating.

Questions

Can I make this spaghetti salad the day before?

Yes. Keep it covered in the fridge for up to 24 hours and add herbs, cheese or avocado just before serving.

Can I use a different pasta shape?

Yes. Fusilli, penne or rotini work well because the ridges and tubes hold the dressing.

How long do leftovers keep?

Store them in a sealed container in the fridge for up to 3 days. Stir and add a splash of dressing or olive oil before eating.

This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.

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