Spaghetti Cold Noodle Salad

The Best Cold Spaghetti

This is it. This is the one you’ve been looking for. A Cold Noodle Salad recipe that puts the others to shame because its got the right balance of flavors. Not to mention, it’s made with spaghetti. I’m talking about a side dish that can be eaten as the main course, instead, it’s so good. Every bite you discover a new twist because it’s made with fresh ingredients. Most pasta dishes make you feel stuffed and bloated but this cold spaghetti recipe keeps it light and oddly fulfilling. My wife and I always fight over the last serving.

Close up of the Cold Spaghetti Noodle Salad and all of the ingredients.

The Secret to this Dish

The flavors that make this Spaghetti Cold Noodle Salad unique come from several different flavors. First, Garlic infused Olive oil. Second, Bacon. Third, Parmesan Cheese and the Fourth, of course, is fresh chopped vegetables.

In this recipe I add green onion, Roma tomatoes, fresh broccoli, black olives but you can add any other vegetable you like. Zucchini or Cucumber is a nice additive or substitution. Mayonnaise and olive oil make up the bulk of the dressing with chopped garlic and salt but, you can add fresh Basil or mint, maybe even a squeeze of lemon juice if you’d like to spruce it up even more. It’s up to you.

There aren’t any additional spices or fresh herbs but I could see some Italian seasoning or Herbs De Province adding a nice touch. Even a pinch of Cayenne might not hurt. Just be sure to season with Salt and Pepper to your tastes and you’ll enjoy a wonderful summer salad. And, though this recipe calls for spaghetti, this recipe is great with other dried pasta’s as well; Penne, Butterflies, Shells or classic Elbow Macaroni are all fine examples.

Check out some of my Best Salad recipes and Dressings: Mac Salad, Curry Chicken Salad, Taco Salad, Dill Havarti Seared Pepper Salad, Blue Cheese Dressing, Ranch Dressing, Oriental Salad Dressing, Fresh Veggies with Ricotta Mint and Lime.

Spaghetti Cold Noodle Salad video tutorial by poormansgourmet.

Spaghetti Cold Noodle Salad Ingredients:

1 pkg Thin Spaghetti(16oz), cooked
1 Garlic Clove, chopped
1/4 cup Olive Oil, seasoned with salt
1 tsp Balsamic Vinegar
2 Roma Tomatoes, sliced
1 Broccoli Head, chopped
2 Green onions, chopped
1 can Black Olives(2.25oz), sliced
1 1/2 cup Mayo
1/2 cup Fresh Parmesan, grated
3 Bacon Strips, chopped
Salt and Pepper to taste

Be sure to follow the instructions in the video tutorial and I’ll show you exactly how easy this Spaghetti Cold Noodle Salad
is to make.

Spaghetti Squash Pasta

Cold Noodle Spaghetti Squash

This is a beautiful way to spice up your Spaghetti Squash by, literally, turning it into pasta. This Spaghetti Squash Pasta is 100% vegetarian and it tastes so good that nothing else could possibly make it better. That is unless you added bacon and I did considered it, by the way. So just keep it in mind if you’re not afraid of a little pork in your diet. But, just know that the secret in this recipe actually lies in a recipe I showed you how to make months ago; Roasted Cherry Tomatoes. If you follow this recipe to a “T”, you are going to have an amazing dish. And if you’re interested in checking out my Fried Zucchini recipe, CLICK HERE!

Traditional Spaghetti Squash

The great thing about large squash is the simplicity because the flavor is already there. It just needs to be enhanced with heat and a few simple ingredients to make it eatable. Butter, Salt and Pepper is generally and more traditionally used but you can spice it up with some Garlic, Parmesan and Cayenne, if you want a little more flavor. My Spaghetti Squash Pasta already has the garlic in it, thanks to the addition of the Cherry Roasted Tomatoes. But if you’re limited to ingredients, just keep it simple and go with the Traditional preparation and you’ll still have a great side dish.

Spaghetti Squash Pasta Ingredients:

1 Spaghetti Squash, cooked and strung
1/2 cup Roasted Cherry Tomatoes, CLICK HERE for Recipe
1/4 cup Roasted Cherry Tomatoe Juice
1/4 cup Black Olives, chopped
1 Green Onion, chopped
6 Large Basil Leaves, chopped
2 tbsp Parmesan Cheese
Salt and Pepper to taste

Follow the instructions in the video tutorial and I’ll show you exactly how to make this Spaghetti Squash Pasta.

Macaroni Salad – Hawaiian Style Cold Noodle Salad

The Best Macaroni Salad

Here’s a Macaroni Salad you are going to love and it’s a great recipe to throw into your 4th of July festivities, picnics or Barbecues through out the summer. Though, I’ve advertised that it’s Hawaiian Style, it’s referred to as Mac Salad. And, it’s like it in a variety of ways but I’ve changed up a few things that are so subtle, most people won’t even know the difference. In fact, in my opinion, I just made it better. Most Luau’s, Hawaiian restaurants or food trucks, that make this salad, make it in bulk and, quite often, miss the mark; most commonly without adding enough Salt. But, for this particular recipe, I’ve bumped up the flavor a notch, in all areas, to make sure it pleases everyone.

I made this Macaroni Salad tutorial and I collaborated with several other Food Channels for the Holiday. We’ve pulled together to share each others ideas to celebrate the 4th of July in style, comfort and in good taste. So CLICK HERE and check out this playlist for some more great ideas.

Also, be sure to check out my Spaghetti Cold Noodle Salad. It’s even better than this recipe!

Macaroni Salad Ingredients:

2 cups Elbow Macaroni, cooked
1/4 cup Apple Cider Vinegar
1 cup Mayonnaise
1 cup Heavy Cream (half and half or milk are lighter options)
2 tbsp Brown Sugar
1 tsp Soy Sauce
1/2 tsp Sesame Oil
1/2 tsp Salt
1 tsp Black Pepper
2 Green Onions, chopped small
1/2 Carrot, shoe string slices chopped small
1 Celery stalk, minced or chopped small

Be sure to watch the short video tutorial and I’ll show you exactly how to make this Hawaiian Style Macaroni Salad or “Mac Salad!”