Taste of Home offers a good cold spaghetti salad recipe, called Spaghetti Pasta Salad. Begin making this recipe by cooking 12 ounces thin spaghetti in a large saucepan according to package directions.
Meanwhile, add to a large salad bowl 1 cup shredded part-skim mozzarella cheese, ½ cup diced pepperoni, ½ cup diced cooked ham, ½ cup chopped green pepper and ½ cup diced tomato, as well as ½ cup onion, ½ cup chopped cucumber and ¼ cup sliced ripe olives. Add 1 peeled and diced avocado, if desired. Rinse cooked spaghetti with cold water, and drain well. Add pasta on top of salad; drizzle with 1 8-ounce bottle Italian salad dressing. Toss lightly to coat and refrigerate until serving.
Betty Crocker offers a different good recipe for cold spaghetti salad, called Confetti Spaghetti Salad. To make this recipe, break 7 ounces spaghetti into thirds. Begin cooking spaghetti according to package directions. During the last five to seven minutes of cooking, add 2 cups frozen mixed vegetables.
Cook until vegetables are tender; drain. Rinse with cold water and drain again well. Gently toss together cooked spaghetti and vegetable mixture, ¼ cup coarsely chopped red onion, 1 chopped medium tomato and ½ cup Italian dressing until ingredients are evenly distributed and coated with dressing. Cover and refrigerate for at least one hour before serving.