A refreshing and vibrant pasta salad packed with colorful veggies and tossed in a zesty Italian dressing.This Spaghetti Salad is the perfect dish for picnics, potlucks, or even a light lunch, offering a delightful mix of textures and flavors.
Why You’ll Love This Recipe
I love how easy and versatile this spaghetti salad is. It’s simple to make and can be customized with your favorite veggies or dressings. The Italian dressing ties everything together with a tangy, savory flavor that complements the crisp vegetables and tender pasta perfectly. Plus, it’s a make-ahead-friendly dish that tastes even better after a few hours in the fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz spaghetti, cooked and cooled
1 cup cherry tomatoes, halved
1/2 cup bell peppers, diced (any color)
1/2 cup red onion, thinly sliced
1 cup cucumber, diced
1/2 cup black olives, sliced
1/2 cup shredded Parmesan cheese
1/4 cup fresh parsley, chopped
1 cup Italian dressing (store-bought or homemade)
Salt and pepper to taste
Directions
I start by cooking the spaghetti according to the package instructions. After draining, I rinse it with cold water to cool it down quickly and set it aside.
In a large mixing bowl, I combine the cherry tomatoes, cucumber, bell peppers, red onion, black olives, and parsley.
Next, I add the cooled spaghetti to the bowl and gently toss it with the vegetables to mix everything together.
I pour the Italian dressing over the spaghetti mixture and toss until everything is evenly coated.
Finally, I sprinkle the Parmesan cheese over the salad, season with salt and pepper, and give it a final toss.
To let the flavors meld, I chill the salad in the refrigerator for at least 30 minutes before serving.
Servings and Timing
Servings: 6 servings
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Calories: Approximately 250 kcal per serving
Variations
Protein Boost: Add grilled chicken, shrimp, or even chickpeas for extra protein.
Cheese Lovers: Swap the Parmesan for feta or mozzarella pearls for a different flavor profile.
Dressing Twist: Try a Greek vinaigrette or a creamy Caesar dressing instead of Italian.
Vegetable Options: Include zucchini, shredded carrots, or artichoke hearts for added variety.
Gluten-Free Option: Use your favorite gluten-free pasta instead of spaghetti.
Storage/Reheating
I recommend storing the spaghetti salad in an airtight container in the refrigerator. It keeps well for up to 3 days. Before serving, I like to give it a quick toss and add a splash of extra dressing if needed, as the pasta tends to absorb some of the dressing over time. This salad is best enjoyed cold, so no reheating is necessary.
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FAQs
How can I make this salad ahead of time?
I prepare all the ingredients and assemble the salad a few hours before serving. This way, the flavors have time to meld, and it tastes even better.
Can I use a different type of pasta?
Yes, I sometimes use rotini, penne, or bowtie pasta for a fun twist. The ridges on these pastas hold the dressing well.
Is this recipe vegetarian-friendly?
Yes, it’s vegetarian as written. If you want to make it vegan, simply omit the Parmesan cheese or replace it with a plant-based alternative.
What’s the best way to serve this salad?
I serve it chilled, straight from the fridge. It pairs wonderfully with grilled meats, sandwiches, or as a standalone meal.
Can I freeze spaghetti salad?
I don’t recommend freezing this salad since the fresh veggies and dressing don’t hold up well after thawing.
Conclusion
This spaghetti salad is a crowd-pleaser, perfect for any occasion. Its vibrant colors, crisp veggies, and zesty dressing make it a delightful addition to any table. I love how easy it is to prepare and how versatile it can be. Give it a try, and let this refreshing salad brighten your next meal!
📖 Recipe:
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Spaghetti Salad
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A vibrant and refreshing spaghetti salad packed with colorful veggies, tossed in zesty Italian dressing, perfect for picnics, potlucks, or a light lunch. This easy-to-make pasta salad is versatile, customizable, and tastes even better when made ahead.
Ingredients
12 oz spaghetti, cooked and cooled
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup bell peppers, diced (any color)
1/2 cup red onion, thinly sliced
1/2 cup black olives, sliced
1/2 cup shredded Parmesan cheese
1/4 cup fresh parsley, chopped
1 cup Italian dressing (store-bought or homemade)
Salt and pepper, to taste
Instructions
- Cook spaghetti according to package instructions. Drain, rinse with cold water, and set aside to cool.
- In a large mixing bowl, combine cherry tomatoes, cucumber, bell peppers, red onion, black olives, and parsley.
- Add the cooled spaghetti to the bowl and gently toss with the vegetables.
- Pour Italian dressing over the mixture and toss until evenly coated.
- Sprinkle Parmesan cheese, season with salt and pepper, and give a final toss.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For added protein, include grilled chicken, shrimp, or chickpeas.
Swap Parmesan with feta or mozzarella for a twist.
Use gluten-free pasta for a gluten-free version.
Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 250 kcal per serving
