This spaghetti salad is light, refreshing, and full of texture. The combination of tender pasta, crunchy vegetables, and a zesty dressing makes it both satisfying and versatile. It’s easy to prepare, can be served cold or at room temperature, and is perfect for making ahead of time for gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Spaghetti pasta
Cherry tomatoes, halved
Cucumber, diced
Bell peppers, diced
Red onion, finely chopped
Black olives, sliced
Shredded mozzarella or feta cheese
Fresh parsley or basil, chopped
Olive oil
Red wine vinegar or lemon juice
Italian seasoning
Salt and pepper
Optional: cooked salami, pepperoni, or grilled chicken for protein
Directions
Cook spaghetti according to package instructions until al dente. Drain, rinse under cold water, and set aside.
In a large bowl, combine cooked spaghetti, cherry tomatoes, cucumber, bell peppers, red onion, olives, and cheese.
In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), Italian seasoning, salt, and pepper to create the dressing.
Pour the dressing over the pasta mixture and toss to coat evenly.
Stir in fresh herbs and any optional protein, if desired.
Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Servings and timing
This recipe makes approximately 6–8 servings. Preparation time is 15 minutes, cooking time is 8–10 minutes, with an additional 30 minutes of chilling time recommended.
Variations
Mediterranean Style: Add artichoke hearts, sun-dried tomatoes, and Kalamata olives.
Creamy Version: Stir in a spoonful of mayonnaise or Greek yogurt to make a creamy dressing.
Protein-Packed: Add cooked chicken, salami, or shrimp.
Vegetarian: Use only vegetables and cheese, or add chickpeas for protein.
Spicy Twist: Add red pepper flakes or diced jalapeños for heat.
Cheese Swap: Substitute mozzarella with feta, cheddar, or Parmesan.
Vegan Version: Omit cheese or use a plant-based alternative.
Storage/Reheating
Store spaghetti salad in an airtight container in the refrigerator for up to 3 days. It is best served cold or at room temperature. Avoid reheating, as the pasta and vegetables may lose their texture.
FAQs
Can I make this salad ahead of time?
Yes, it tastes even better after chilling for at least 30 minutes.
Can I use other pasta shapes?
Yes, rotini, penne, or bowtie pasta work well.
How long will it keep in the fridge?
Up to 3 days in an airtight container.
Can I make it vegan?
Yes, omit cheese or use a plant-based alternative.
Can I add protein?
Yes, grilled chicken, salami, shrimp, or chickpeas are great additions.
How do I prevent the pasta from sticking?
Rinse the cooked pasta under cold water and toss with a small drizzle of olive oil before adding other ingredients.
Can I use bottled Italian dressing?
Yes, bottled dressing works, but homemade is fresher and customizable.
Can I freeze spaghetti salad?
Freezing is not recommended, as the vegetables and pasta may become mushy.
Can I make it spicy?
Yes, add red pepper flakes, diced jalapeños, or a dash of hot sauce to the dressing.
Can I add extra vegetables?
Absolutely! Broccoli, zucchini, carrots, or spinach make great additions.
Conclusion
Spaghetti salad is a versatile, colorful, and flavorful dish that’s perfect for gatherings, meal prep, or a light dinner. With tender pasta, crisp vegetables, and a zesty dressing, it’s easy to make, easy to love, and can be customized to suit any taste or dietary preference.
Spaghetti salad is a vibrant, refreshing pasta salad made with spaghetti noodles, crisp vegetables, and a tangy Italian-style dressing. It’s perfect for potlucks, picnics, or a make-ahead family meal.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:55 minutes
Yield:6–8 servings
Category:Salad
Method:Boiling
Cuisine:American
Diet:Vegetarian
Ingredients
8 oz spaghetti pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red or yellow bell pepper, diced
1/4 cup red onion, finely chopped
1/3 cup black olives, sliced
1/2 cup shredded mozzarella or crumbled feta cheese
1/4 cup fresh parsley or basil, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar or lemon juice
1 teaspoon Italian seasoning
Salt and pepper, to taste
Optional: 1/2 cup diced salami, pepperoni, or cooked grilled chicken
Instructions
Cook spaghetti according to package instructions until al dente. Drain and rinse under cold water. Set aside.
In a large bowl, combine the cooked and cooled spaghetti with cherry tomatoes, cucumber, bell pepper, red onion, black olives, and cheese.
In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), Italian seasoning, salt, and pepper.
Pour the dressing over the salad and toss until evenly coated.
Stir in chopped parsley or basil and any optional protein, if using.
Refrigerate for at least 30 minutes before serving. Serve chilled or at room temperature.
Notes
Rinse pasta under cold water to cool it down and prevent sticking.Customize with your favorite vegetables or cheeses.Tastes best after chilling, allowing the flavors to meld.Use gluten-free spaghetti if needed.Store leftovers in an airtight container for up to 3 days.
