Your favorite vinaigrette(Greek or Italian are my go-to)
Prepare the spaghetti according the package directions, in well-salted water. Drain, and rinse thoroughly under cold water.
Transfer the cooked spaghetti to a large mixing bowl. Lightly salt the chopped vegetables, and pour into the spaghetti. Use tongs to lift and lower the spaghetti, combining with the vegetables as you go.
Drizzle the vinaigrette over the spaghetti, and continue "lifting" and mixing. The spaghetti should glisten with the dressing. Cover and refrigerate for at least 2 hours.
Before serving, give the spaghetti salad another mixing, as the vegetables tend to work their way to the bottom of the bowl. Also drizzle more dressing, if needed, as the spaghetti will have absorbed much of it in the fridge.
* Although the recipe calls for a pound of spaghetti, don't worry if the spaghetti you prefer comes in a smaller box, such as 14 ounces. Just use a little bit less chopped veggies, if desired.** Use your favorite vegetables. I use carrots, celery, red onions, bell peppers, and cucumbers, and olives. Cauliflower, radishes, zucchini, summer squash, tomatoes, green onions are also great choices. Keep the dices fairly small so that they're not so heavy that they fall through the spaghetti to the bottom of the bowl.
Cold Spaghetti Salad was originally published on https://soupaddict.com/cold-spaghetti-salad/