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...
I made this to go along with our New Year’s dinner. I used little Smokey sausages and added cubed cheese, feta cheese, and substituted green onions for the red onions. It was a big hit! Thanks for sharing the recipe!
Hi, I’m a little confused. Here is what you posted:
“The secret to pasta is you do not rinse it. My mom always rinsed pasta; did yours?
Cook in salted water (no oil), and rinse.”
So on the first line you say not to rinse, but on the second line, you say to rinse.
Which is correct?
Rinse, drain, and cool!
ABSOLUTELY MARVELOUS RECIPE! I CAN’T WAIT TO TRY IT!
It’s at great Italian salad. I’m a single guy that loves to cook. The problem is with some foods I cook way to much for one person. This is not only good the first time around but is still delicious two or three days. Love it.
How many people does this serve? It says Yield 2 hours 30 minutes
8-10 :)
Loved it ,made it for my sister’s birthday party..but I used a different salad dressing I used a Raspberry vinaigrette dressing instead..it was really good.
I have never had it with raspberry vinegarette. That sounds interesting. I like vinegarette so much better
Just made it. Tastes great. I used all the original ingredients and hubby ate it like it was health food.
Absolutely delicious! Where to find the salad dressing?
It’s so good! Use your favorite Italian dressing. We prefer DeLallo but not every store carries it :)
When do I add the salad dressing?
Right before serving!
I’ve been making this for years & my family loves it….my children especially LOVE it!!! When taking to an adult dinner I switch it up & use mini farfalle….as always it’s a hit! The ingredient options with this are endless & never a fail!
Can you use cooked spaghetti squash in place of the pasta?
I’ve never tried it in this recipe, Laura. Let me know if it worked for you! :)
My friend introduced this receipe to me over 25 yrs ago. Glad it’s still so popular . My problem as we have aged my friends don’t like two of the main flavor ingredients. Bell pepper and onions due to stomach problems. Any suggestions? Thank you, Kathy Rees
Sure, leave out and add artichoke hearts or pepperoncini.
I would like a copy of your summer Italin spaghetti salad recipe. I am having trouble printing from my Kinle. So if you would be so kind to email it to me i can get it there way. Thank you!
Can a different salad dressing be used? I can’t find it in my area
Yes, any Italian dressing!
This is a wonderful recipe! I have not had it with spaghetti yet but we have had it with tortellini. Everything else serve the same. Delicious! Will definitely try it with spaghetti :-) thank you The Reneegrchali@aol.com
Excellent recipe…Made it many times and had many compliments. I use Ken’s Steak House Italian Dressing.
This is such a cool recipe! I love Italian food, so this would be really cool to try. I really like the idea of making a pasta salad with spaghetti. It is probably a really great dish for the summer! I will have to give it a try.
Can this be refrigerated over night and still be good?
Yes! But add the dressing before serving!
This salad is so good. I also add summer sausage, pepperoni, quite a few different things and always good. It’s one of those try it you’ll like it.
Help, I must be slow. Does this recipe call for 8 oz. of spaghetti or 16 oz of spaghetti broken in half? It looks delicious and would like to make it for a lunch with friends this week.
Thanks!
16 oz. then break in half :)
Made this for my son’s birthday party on Saturday and everyone love it. I did not add salami and it tasted great. I will definitely use Italian spaghetti salad receipt again!!
Is there any substitute for the salami? Just don’t care for that, all other sounds great! Thanks
Hi there, you could add bacon, or just leave it out? Still delish!
Pepperoni.
Add pepperoni slices instead of the salami! Delicious!
Pepperoni, chicken, turkey pepperoni… Any of these
This looks good! Got any nutritional info?
Am looking for the DeLallo brand salad dressing and found two types Sweet Italian and Classic Italian. Does it matter which one is used in this recipe. Never heard of Sweet Italian salad dressing.
I think either would be great flavor, Jean!
Love a good pasta salad…I never thought of using Spaghetti. I love that plaque too. Last saturday my hubby and I were invited to a co-workers house for dinner. It was one of those nights where the food was drawn out and we just visited instead of feeling rushed. we ended up staying about 4 hours. It was nice to get to know them better.