Wellbeing & Eatwell Cover Image 1001x667 (8)

Spaghetti Salad

Spaghetti Salad

By: Sammy Jones

Just make it, refrigerate or serve straight away and let the family grab a bowl as they swarm in the door.



Prep time

Cook time



  • 300 dry spaghetti
  • 1/2 zucchini, thinly sliced or spiralled
  • 1/2 capsicum, thinly sliced
  • 1 carrot, thinly slicked or spiralled
  • 1/2 cucumber, cut into 1cm rounds & halved
  • 1/2 cup of parmesan
  • 1/2 cup of parsley
  • Handful of coriander (optional)
  • Handful sprouts (pea, sprouts or radish)
  • 3/4 olive oil
  • 1/4 cup white-wine vinegar
  • juice and zest of 1 lemon
  • salt and pepper, to taste
  • 1tsp dried mixed herbs


  • cook pasta according to package instructions
  • Drain pasta and rinse with cold water until noodles are cooled
  • In a large baking dish or salad bowl, combine spaghetti, zucchini, capsicum, carrot, cucumber, and red onion and toss well.
  • Combine all dressing ingredients and pour over the noodle ingredients and toss to combined
  • Top with parmesan, parsley, coriander and sprouts
  • Tip: You can use any type of pasta that is a household favourite - cook to packet instructions


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Sammy Jones

Sammy Jones

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 (31)

Roast Parsnip & Veggie Hummus Tart

Wellbeing & Eatwell Cover Image 1001x667 (30)

Roasted Beetroot & Feta Pasta

Wellbeing & Eatwell Cover Image 1001x667 (29)

Cinnamon Scrolls with Vanilla Icing

Wellbeing & Eatwell Cover Image 1001x667 (28)

Miso-Glazed Salmon with Soba Noodles