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!
Hello and welcome to my home and table!
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 looks delish!
Made this for my granddaughters Softball banquet…it was the first to be gone!!
Making it again tomorrow for my daughter’s celebration party, but this time I’m going to double the recipe so there are leftovers to bring home.
Thanks for a great recipe!
I’ve made this a couple of times now with zoodles (zucchini). I fry them very lightly in a bit of olive oil and use in place of pasta. Delicious. The recipe is a keeper for us!
Delicious. Your salad servers are gorgeous. Best with the homemade dressing. Yes, add artichokes.
I am going to try this with spaghetti squash
How did the spaghetti squash work? I would like to try it.
I love spaghetti. Thanks for the recipe.
I haven’t made this yet. I will return with a review though.
My question is how far in advance is okay to make this salad? I won’t be needing it for at least 2-3 days. If I make it that far in advance and keep it tightly covered will the toppings and pasta go mushy? I plan on dressing it the day I will serve it. It’s for company so could really use an answer ASAP as they come tomorrow.
Thank you. Don’t mean to push. ?
Hi, Terry. I would make it up in the AM and serve that night, but never 2-3 days for this salad. Hope it turned out for you!
If you want to make the dish vegetarian, what would you replace the salami with?
More veggies … artichoke hearts, peppers, etc.
maybe add marinated mushrooms and artichoke hearts?
One word…….”Outstanding “
Do you think artichokes and chopped pepperoncini would be good in this salad as well?
Yes, that would be amazing!
It’s such a delicious salad! The spaghetti noodles give it such a better flavor than lettuce.
We absolutely love this recipe!! I use whatever pasta I have on hand just out of convenience. The only thing I change is we do 1/2 salami and 1/2 pepperoni. Again only because I usually have both on hand. It’s so easy and delicious!
Indeed, a perfect summer and quarantine dish. I loved it as it was so yummy and quick. I am a spice lover, so I added a lot of jalapenos, red chili flakes, and some green chili chopped. I had made it last night, but couldn’t resist myself and ate it all in the few minutes of making. Thank you for sharing such a scrumptious salad recipe.
Fine recipe
I use creamy Italian dressing sometimes. Everyone seems to like it. Also Green olives for those who don’t like black ones.
I made this and it was great I give this 5 stars
Thank you Karen, can you mark the 5 stars? thank you!
Although, I have used farfalle pasta rather than spaghetti, this has become my (and my family’s) absolutely favorite pasta salad! Really really good. Thank you!
I make similar pasta salad and we absolutely love it! It’s great for entertaining at home!
You mentioned a gluten free pasta…. do you remember which one you used? Thanks!
Yes! DeLallo brand is the BEST! You can buy it online or in most grocery stores.
I make this recipe and use a whole bottle of Schilling Salad Supreme along with a bottle of Italian dressing. I use good season Italian.
This Italian Spaghetti Salad is so perfect for summer! I think I might make this for the Fourth of July!
Do you use the classic DeLallo Italian Dressing?
Yes, I’ve used that. DELISH!
Cannot wait to serve this for my bridge luncheon. Other than a nice crusty bread, any ideas for sides or are they even needed?
Yes, nice crunchy bread and I’d serve a side of fruit, too :) Have fun!
YES!!! This salad looks way too good! Such an interesting recipe. My family will love this.
I made this for dinner tonight. It is delicious!!!! Thank you for the recipe!