Spaghetti Pasta Salad (with Italian Dressing)
Packed with fresh garden vegetables, Parmesan cheese, and a zesty homemade Italian dressing, this cold spaghetti salad only gets better as it sits – making it a fuss-free, crowd-pleasing side or main dish for hot summer days!
The secret to this spaghetti salad lies in cooking the spaghetti just until al dente (slightly chewy) before rinsing it under cool water to stop the cooking process. This ensures the noodles hold their shape and texture, even after absorbing the zesty Italian dressing. Chilling the pasta before assembling the salad prevents clumping and keeps each strand distinct, creating a base that contrasts beautifully with crisp veggies and savory mix-ins.
Enjoy this spaghetti salad recipe two ways: toss and serve immediately or let it chill for 2+ hours to deepen the flavors as the dressing infuses into every ingredient. This easy pasta salad is also flexible enough to welcome swaps – try different veggies and cheese, or gluten-free pasta.
Whether paired with grilled meats or served as a standalone dish, it’s a summer staple that you’ll want to make over and again.
What is cold spaghetti salad?
Spaghetti pasta salad is a refreshing, crowd-pleasing dish perfect for summer gatherings and backyard BBQs. It’s made with al dente spaghetti noodles, cooked just until tender, then cooled to maintain a firm texture. It’s then tossed with crisp vegetables like tomatoes, cucumbers, and red onions, along with savory additions such as salami, olives, and Parmesan cheese.
The pasta is coated in a homemade Italian dressing, typically a zesty blend of olive oil, vinegar, and herbs, which infuses every bite with bright, tangy flavor.
Chilled for at least two hours before serving, this salad becomes even more delicious as the ingredients meld together, making it an ideal make-ahead dish for picnics, potlucks, or as a cool, satisfying side to grilled meats like grilled BBQ chicken, burgers, or ribs.
Ingredients needed to make this spaghetti pasta salad
- Spaghetti: Cooked only until al dente to prevent it from becoming overly soft. Feel free to use another type of pasta.
- Tomatoes: I’ve used cherry tomatoes, but you could also use grape tomatoes.
- Cucumber: Delivers delicious crunch and a refreshing effect.
- Salami slices: Pepperoni can be used instead or you can use a combination. Make sure to cut the meat into small pieces to ensure an equal distribution throughout the salad.
- Green pepper: For a pop of color and a sweeter taste compared to red or yellow peppers. Of course, feel free to use a variety, if you wish.
- Red onion: Provides a lovely touch of sweetness to this pasta salad. Sweet onions can be used instead.
- Black olives: Make sure to drain them well to avoid excess liquid in the salad. Green olives work just as well in this spaghetti pasta salad recipe.
- Parmesan cheese: Freshly grated Parmesan is always more flavorful. I’ve used Parmesan as a salad ingredient as well as when making the salad dressing. Swap the Parmesan cheese for a cup of cubed pepper jack.
- Paprika: For a mild, slightly sweet, and earthy flavor.
- Salt and pepper: To taste.
- Italian salad dressing: I love to make my own Italian salad dressing by combining extra virgin olive oil, red wine vinegar, dried oregano, dried basil, lemon juice (plus more to taste), garlic, Parmesan, salt, and pepper. It’s incredibly easy to whip up and can be made up to a week ahead. You can also use store-bought Italian salad dressing (like DeLallo’s Italian dressing), if needed.
How do you make this spaghetti pasta salad with Italian dressing?
Cook the spaghetti:
- Cook the spaghetti in a pot of salted boiling water until al dente.
- Drain and rinse the pasta briefly under cool water to halt any further cooking.
- Toss the pasta with a light drizzle of olive oil to prevent sticking, then add it to the fridge to cool.
Prepare the mix-ins:
- Prepare the tomatoes, cucumber, green pepper, red onion, black olives, and salami slices.
Assemble the salad:
- Combine the cooled spaghetti with the fresh salad mix-ins in a large salad bowl.
Make the dressing:
- Whisk the salad dressing ingredients together until fully emulsified.
- Pour the dressing over the salad and toss thoroughly to coat evenly.
Chill and serve:
- Fold in the Parmesan cheese gently to avoid breaking the pasta.
- You can serve the assembled pasta salad immediately or cover it and refrigerate it for at least 2 hours to allow flavors to meld.
- Toss the cold spaghetti salad again before serving, adjusting seasoning if needed.
Serving
Serve this spaghetti pasta salad alongside grilled chicken, pepperoncini steak, grilled shrimp skewers, Italian Sliders, Blackstone Smash Burgers, Bird Dog sandwiches, or anything else that you can imagine featuring at your next barbecue!
You could also enjoy it as a light meal with a slice of Garlic Cheese Bread or baked beans.
Sandy’s tips and substitutions:
- Storage: Store leftover spaghetti salad in an airtight container in the fridge for up to 3 days. Keep in mind that the fresh salad ingredients will start to soften and release their natural juices while stored. The homemade dressing can be stored separately in the fridge for 1-2 weeks. Give the dressing a good stir/shake before using again.
- Al dente pasta: Only cook the pasta until al dente. I usually shave 1-2 minutes off the package’s suggested cook time to achieve the perfect texture.
- Cooling the pasta: Placing the pasta in the fridge while preparing the rest of this salad is a great way to cool it quickly. You could also spread the pasta evenly on a tray when refrigerating it (if there’s room in the fridge) which will speed up the process even more!
- Make ahead: Assemble this spaghetti salad the night before to allow all of the flavors to meld together and intensify as it chills in the fridge. It always tastes the best the next day!
- Double the recipe: Double this salad if you plan to serve a crowd or want extra for the days to follow. Trust me, you will want more!
- Change the pasta: Use your favorite pasta to make this salad (you don’t have to use spaghetti noodles).
- Cook in salted water: Always cook your pasta in salted water. It makes a huge difference to the overall flavor of the salad. And don’t forget to rinse the pasta to get rid of excess starch which can make the spaghetti stick together.
- Gluten-free: Swap regular spaghetti for a sturdy GF variety like brown rice or chickpea pasta, which holds up well to dressings and sauces.
- Use a large bowl: Choose a large enough bowl to comfortably toss the salad and dressing together. A glass bowl will show off all the bright colors in this spaghetti salad recipe.
More summer salad recipes you may want to try:
Get the Recipe:
Spaghetti Pasta Salad with Italian Dressing
Ingredients
Ingredients for the Salad
- 1 16 oz pkg thin spaghetti, halved
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup Salami slices (or pepperoni, or both), cut into small pieces
- 1 medium green pepper, diced
- ½ small red onion, diced
- ½ cup black olives, drained, thinly sliced
- 1 bottle Italian salad dressing, OR MAKE YOUR OWN (recipe below)
- 1 cup grated Parmesan cheese
- 1 teaspoon paprika
- Salt & pepper to taste
Homemade Italian Dressing
- 1 ½ cups Extra Virgin Olive Oil
- 3 TBSP red wine vinegar
- 1 TBSP dried oregano
- 1 ½ teaspoon dried basil
- 1 TBSP fresh squeezed lemon, plus more to taste
- 2 garlic cloves, minced
- 3 TBSP Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain and rinse. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool.
- Place in a large bowl; add tomatoes, cucumber, salami, pepper, red onion, and olives.
- Combine remaining ingredients; pour over salad and toss to coat. Add the Parmesan cheese; gently stir together. Cover and refrigerate for at least 2 hours; serve!
Notes
We love these clear glass serving / mixing bowls!
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
this is great using any pasta shell now tie macroni, due to the size of the you would have to cook extra for smaller pasta. great with gluten pasta as well. i’ve been making this for nearly 28 years. we love it
I am in love! This is absolutely delicious, I made it tonight along with with meatballs on the side, yummy. I was wondering how many people will this feed and what size of a servingAre you thinking of? Thanks.
We found this recipe feeds 8-10. Depends on how hunry your group is :)
Well, I put the dressing on right after we added all the ingredients and it got better and better each day. Today is day 3 and we finally finished it off. I did add one cup of chunky salami and one of pepperoni. I used twice the amount of green olives instead of black and used sweet onions instead of red. Fresh corn was on sale so I added that as well. This will be my go to for pot lucks anywhere and anytime. Used Paul Newman’s Family Italian. This is a keeper and I so appreciate it! Oh I almost forgot. We scratched the Parmesan and put in a cup of cubed pepper jack! Added a touch of pizzazz!
Hello, I am making this delicious sounding recipe a we speak but I am confused. The recipe says put the Italian dressing on and refrigerate for 2 hrs, but you told someone not to put the dressing on until just before serving. Which is correct cause we are excited? Thanks.
You can do either! Personal preference, but either works.
Can you substitute sliced green olives for black? I really dislike black olives.
Yes you can!
For the parmesan cheese, green can or freshly grated?
We use freshly grated. But you can use either.
sounds delic! – what brand of gf pasta did you use when you made for your friend- thank you!
DeLallo Gluten-Free Spaghetti made with corn and rice! It’s the best!
Delicious! I keep coming back to this salad when the weather gets hot. It is such a great one to have in the fridge for an easy meal that doesn’t heat up the kitchen!
It doesn’t get any more delicious than this spaghetti salad. The whole family loves it and it makes the best lunch on a hot summer day.
I made this summer Italian spaghetti salad recipe for a cookout and everyone loved it! The vibrant flavors of the vegetables shine through making this a great summer dish!
Looks like the original recipe I first made in the 80s. I found out I could eat this for lunch too. I made it in the biggest bowl I had. The only thing missing from this recipe is the original had Salad Supreme added. I don’t remember the measurement but it should be easy to add as much as you like. Homegrown Summer Tomatoes are ready, I am using those too. A grilled burger and corn on the cob with this salad and it’s a delicious meal. Thanks for refreshing my memory about this salad. **
Oh my goodness!!!! This was wonderful.
Can I use spaghetti squash in place of noodles
We have never tried this recipe with spaghetti squash. Sorry!
I loved this salad! so pretty to look at yet so delicious! Thanks for recipe.
5 star
I added a can of albacore tuna drained and omitted the salami or sausage. Great!!
Thanks for sharing! Does it keep long?
Yes, and great as leftovers!
Sounds delicious but I’m confused about cooking the pasta. First it says a minute or less and refrigerate, Then it says cook it according to package directions. Am I cooking the pasta twice or is the 1 minute things typo?
Yes, you only cook the pasta one time :)