Why You’ll Love This Recipe

Spaghetti salad is a delightful twist on traditional pasta salads. It’s easy to make, loaded with color and crunch, and wonderfully adaptable to your favorite vegetables and add-ins. The Italian dressing soaks into the pasta, giving it a bright, zesty flavor that only improves as it sits. Best of all, it’s served cold, making it a refreshing option for warm days or when you need a make-ahead dish for gatherings.

Ingredients

12 oz spaghetti, broken in half
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper (any color), chopped
1/2 red onion, thinly sliced
1/2 cup black olives, sliced
1/2 cup shredded carrots
1/2 cup Italian dressing (store-bought or homemade)
1/4 cup grated Parmesan cheese (optional)
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked and cooled spaghetti, cherry tomatoes, cucumber, bell pepper, red onion, olives, and shredded carrots.
Pour the Italian dressing over the salad and toss until everything is well coated.
Sprinkle in the Italian seasoning and Parmesan cheese (if using), then toss again.
Season with salt and pepper to taste.
Cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Garnish with fresh parsley before serving.

Servings and Timing

Servings: 6-8
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 25 minutes

Variations

Make it vegan: Omit the Parmesan cheese or use a plant-based version.
Add protein: Include grilled chicken, chickpeas, or diced salami for a more filling meal.
Try different pasta: Use rotini, penne, or even gluten-free noodles if you prefer.
Switch up the dressing: Try ranch, balsamic vinaigrette, or a lemon-herb dressing for a new flavor profile.
Add cheese: Mozzarella balls or feta add a delicious, creamy element.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: This salad is meant to be eaten cold, so no reheating is necessary. Just give it a good stir before serving.

FAQs

Can I make spaghetti salad ahead of time?

Yes, spaghetti salad is ideal for making ahead. In fact, the flavors improve as it sits, so it’s even better the next day.

Can I use a different type of pasta?

Absolutely. While spaghetti is traditional, any pasta shape will work—just choose one that holds dressing well.

How do I keep the pasta from sticking together?

Rinse the spaghetti with cold water after cooking and toss it with a little olive oil before mixing it with other ingredients.

Can I make this salad gluten-free?

Yes, simply use gluten-free spaghetti or pasta of your choice.

What dressing works best?

Italian dressing is classic, but feel free to use any vinaigrette or your favorite homemade dressing.

Can I add meat or protein?

Definitely. Grilled chicken, shrimp, tofu, or beans are great additions for making this a main dish.

Is it okay to serve it warm?

It’s traditionally served cold, but you can serve it slightly warm if preferred—just know the texture and flavor will be a bit different.

Can I freeze spaghetti salad?

Freezing is not recommended as the vegetables and pasta can become mushy once thawed.

How long can it sit out at a party?

Spaghetti salad can safely sit out for about 2 hours at room temperature. After that, it should be refrigerated.

Can I use leftover spaghetti?

Yes, leftover plain spaghetti works well—just make sure it’s not overly sauced or seasoned.

Conclusion

Spaghetti salad is a fresh, versatile, and easy-to-make dish that’s perfect for any occasion. Whether you’re bringing it to a potluck or enjoying it as a quick weekday meal, it offers bold flavors, great texture, and endless customization options. Make a batch today and see why this cold pasta salad is a summertime staple!