Summer Spaghetti Salad

  • Author: Paul Gigliotti
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 15 Minutes


This salad is perfect when you’re in a hurry and need something quick and simple! It’s also colorful and great for potlucks!



  • 1 lb organic or gluten-free spaghetti
  • 1 large cucumber, peeled and diced
  • 3 bell peppers, thinly sliced (red, yellow, green)
  • 1 small red onion, thinly sliced
  • 1/2 cup avocado oil
  • 1 teaspoon pink Himalayan salt (adjust as desired)
  • 1 teaspoon garlic powder (adjust as desired)
  • 1/2 teaspoon black pepper (adjust as desired)
  • Kalamata olives, sliced (optional)


  1. Prepare the pasta as directed.  (side note, before putting in the water, break pasta in half)
  2. Cut veggies as pasta cooks
  3. Cold rinse the pasta
  4. Add avocado oil, vegetables, and spices then toss. We used 1/2 cup oil, you want more or less
  5. Enjoy!


This Summer Spaghetti Salad can be made with a homemade dressing or avocado oil. We kept it simple for you here, and it’s delish either way! 

  • Category: Salad
  • Cuisine: Italian (Real Food, Gluten-Free, Dairy Free, Vegetarian, Vegan)

Keywords: Pasta salad