Spaghetti Salad Recipe
Spaghetti Salad is that cheerful, crowd-pleasing dish I seem to make on repeat every summer—and for good reason! Packed with crisp vegetables, zesty Italian dressing, and tender pasta, this is a side that’s as colorful as it is delicious. Whether you’re hosting a backyard barbecue or whipping up a quick lunch, this ridiculously simple recipe delivers tangy flavor and tons of fresh crunch in every bite. Plus, you can easily customize it or double it for a party—honestly, everyone asks for seconds.
Ingredients You’ll Need
I love how every ingredient in Spaghetti Salad is there for a reason. Each one brings something special to the table, whether it’s a burst of flavor, a pop of color, or just the perfect bite of texture. Here’s what you need—and why you’ll love each component:
- Thin spaghetti: Break it in half for just the right forkfuls; this shape absorbs the dressing beautifully!
- Cherry tomatoes: Sweet, juicy, and bursting with color—they make every serving look and taste fresh.
- Cucumber: Adds extra crunch and a hydrating, mild flavor that balances out the zesty dressing.
- Green bell pepper: For a pop of earthy color and slight sweetness that rounds everything out.
- Red onion: Sliced thinly, this gives a gentle tang without overpowering the dish.
- Sliced black olives: Salty and savory, they add a little briny kick in every bite.
- Grated Parmesan cheese: Nutty and salty, this helps bind the salad and adds depth.
- Bottled Italian dressing: The ultimate shortcut for a punchy, herb-laden finish—so easy!
- Italian seasoning: A blend of dried herbs that enhances every veggie and noodle.
- Salt and pepper: Don’t forget a final sprinkle to bring all those flavors together just right.
How to Make Spaghetti Salad
Step 1: Cook and Cool the Spaghetti
Start by cooking the thin spaghetti in generously salted boiling water until just al dente. Once it’s perfectly tender but still has a bit of bite, drain it well and immediately rinse with cold water. This step chills the pasta quickly and stops the cooking process, keeping your Spaghetti Salad from ever turning mushy. Set aside while you prep the veggies.
Step 2: Prep the Vegetables
Halve your cherry tomatoes for juicy bursts of sweetness, dice the cucumber for lots of refreshing crunch, chop the bell pepper for a lively green accent, and slice the red onion extra thin so it blends right into every forkful. Don’t forget to drain the black olives! All of this creates the perfect rainbow of textures and flavors in your salad bowl.
Step 3: Combine Everything Together
In a large mixing bowl, toss together the cooled spaghetti, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and Parmesan cheese. Pour that zippy Italian dressing right over the top, sprinkle in your Italian seasoning, and start tossing like you mean it! You want every piece coated for the boldest, brightest Spaghetti Salad possible.
Step 4: Season and Chill
Give your salad a taste, then season with salt and pepper to bring all the flavors into balance. Cover the bowl and pop it in the fridge for at least two hours—trust me, a little patience here goes a long way. Chilling lets all those incredible flavors mingle, making the whole salad even tastier.
Step 5: Toss and Serve
Right before serving, give your Spaghetti Salad one final toss. This wakes up any dressing that might have settled and ensures every bite is as lively and delicious as the first. Grab your favorite serving platter or big salad bowl—now you’re ready to impress!
How to Serve Spaghetti Salad
Garnishes
A handful of extra Parmesan on top is always a winner, but you can also add chopped fresh basil or parsley for a burst of herbal freshness. If you’re feeling fancy, a few twists of cracked black pepper look beautiful and provide a subtle spice to the finished Spaghetti Salad.
Side Dishes
Spaghetti Salad is the ultimate partner for grilled dishes—think chicken, hamburgers, kebabs, or even classic hot dogs. It also works well next to other picnic favorites like deviled eggs, fruit salad, or garlic bread. It’s rightly famous for how well it pairs alongside just about anything on a summertime table.
Creative Ways to Present
Try serving your Spaghetti Salad in a deep glass trifle bowl so everyone can admire those gorgeous veggie layers. For potlucks, scoop individual portions into small cups or mason jars. Want to make it a meal? Add cubes of mozzarella, pepperoni, or even leftovers like rotisserie chicken and you’ve got a heartier take that still shines.
Make Ahead and Storage
Storing Leftovers
Spaghetti Salad stores beautifully in an airtight container in the fridge for up to four days. In fact, it somehow manages to taste even better as all those flavors marry. Just give it a stir before serving to redistribute the dressing and revive the veggies.
Freezing
Freezing isn’t recommended for Spaghetti Salad—fresh veggies and the type Side Dish. The texture turns mushy, and the flavors lose their vibrancy. If you’re planning ahead, prep the veggies and pasta separately, and mix right before serving.
Reheating
No reheating required! This dish is best enjoyed cold, straight from the fridge. If it feels a bit dry after storage, just add a splash of Italian dressing and toss before serving.
FAQs
Can I use a different type of pasta?
Absolutely! While thin spaghetti is classic for Spaghetti Salad, you can swap in tri-color rotini, penne, or any short pasta you love. Just remember to adjust cooking time and use enough dressing to coat.
Is Spaghetti Salad vegetarian?
Yes, as written this recipe is vegetarian-friendly. If you want to accommodate vegans, simply skip the Parmesan cheese or use a dairy-free alternative.
What proteins can I add for a complete meal?
Cubed cooked chicken, diced ham, salami, pepperoni, or even chickpeas are fantastic toss-ins. These proteins will make Spaghetti Salad a satisfying main for lunch or dinner.
How far in advance can I make Spaghetti Salad?
You can make it the night before and let it chill overnight. The flavors will only get better! Just be sure to toss it again before serving, and add a little extra dressing if needed.
Can I make Spaghetti Salad gluten-free?
Yes, simply use your favorite gluten-free spaghetti and double-check that your Italian dressing and seasoning are gluten-free. It’s an easy swap that keeps everyone at the table happy.
Final Thoughts
You truly haven’t lived until you’ve brought a bowl of Spaghetti Salad to a summer party and watched it disappear in minutes. It’s fresh, adaptable, and just plain fun to eat. Grab some pasta and veggies, and make this a new staple for your next gathering—you’ll be hooked after the first bite!
Print
Spaghetti Salad Recipe
- Total Time: 30 minutes plus chilling
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refreshing and colorful spaghetti salad tossed in zesty Italian dressing, loaded with fresh veggies and Parmesan cheese. Perfect for picnics, potlucks, or as a side dish for any occasion.
Ingredients
Spaghetti Salad:
- 12 ounces thin spaghetti, broken in half
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 green bell pepper, chopped
- 1 red onion, thinly sliced
- 1 (2.25 oz) can sliced black olives, drained
- 1/2 cup grated Parmesan cheese
- 1 (16-ounce) bottle Italian dressing
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Spaghetti: Boil the spaghetti in salted water until al dente. Drain and rinse under cold water.
- Prepare the Salad: In a large bowl, mix the spaghetti, tomatoes, cucumber, bell pepper, onion, olives, and Parmesan.
- Add Dressing: Pour Italian dressing, sprinkle Italian seasoning, and toss well.
- Season and Chill: Season with salt and pepper, refrigerate for at least 2 hours before serving.
- Serve: Toss again before serving.
Notes
- Try using tri-color pasta for variation.
- Enhance with cubed cheese, pepperoni, or chicken for a heartier dish.
- Best enjoyed chilled, ideal for outdoor gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 5mg
