spaghetti salad

Spaghetti Salad is a perfect summer side dish for potlucks. Filled with veggies, mozzarella cheese, Italian dressing, and pepperoni.

Spaghetti Salad

spaghetti noodles (uncooked)

oz Italian Salad Dressing

oz package mini pepperoni

whole grape tomatoes

oz pepperoncini peppers, drained ((or mild deli style banana peppers))

orange bell pepper

mozzarella cheese ((6 mozzarella sticks))

cucumber

purple onion

salt

Cook the noodles according to package instructions, then drain and rinse with cool water. Drain and add pasta to a large bowl.

Add in ½ cup italian dressing, and mix well. Cover and refrigerate 20 minutes while preparing and slicing the olives, peppers, cheese, cucumber, and onion.

Add mini pepperoni, tomatoes, and remaining vegetables and mozzarella cheese to bowl of pasta. Add remaining italian salad dressing and gently mix, coating salad ingredients evenly. Optional: top with grated parmesan cheese and fresh parsley to serve.

This spaghetti salad would be a lovely choice for a picnic or potluck. It's quick to make, uses easily accessible ingredients, and packs a big flavor punch. Light, fresh, and colorful, with a zingy Italian taste, you can eat this as a side dish or a main meal. We added the optional grilled chicken and it was delicious!

Summer Spaghetti Salad

spaghetti noodles

zesty Italian dressing (small bottle, 8 oz)

tomato, chopped

can(s) sliced black olives (2.25 oz)

Italian seasoning

pkg shredded cheddar cheese, mild, 8 oz package

oz grilled chicken (optional)

cucumber,

This recipe for spaghetti salad is a unique pasta salad full of crunchy vegetables and parmesan cheese, all tossed together in a homemade zesty Italian dressing. The perfect dish to feed a crowd when you're entertaining!

spaghetti noodles (broken

red bell pepper

green bell pepper

cherry tomatoes (halved)

red onion

black olives

parsley

parmesan cheese

salt and pepper

extra virgin olive oil

white wine or red wine vinegar

onion

basil

oregano

garlic powder

sugar

black pepper

For the dressing:

Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator until ready to use.

For the salad:

Cook the spaghetti in salted water according to package directions. Drain and rinse under cool water.

Place the spaghetti in a large bowl and add the cucumber, red and green bell pepper, cherry tomatoes, red onion and olives. Pour the dressing over the pasta and vegetables and toss to coat. Season with salt and pepper to taste if desired. Sprinkle the parmesan cheese and parsley over the top right before serving. Salad can be made up to 4 hours in advance.

Summer Italian Spaghetti Salad Recipe

16 oz pkg thin spaghetti (halved)

cucumber (diced)

Salami slices (or pepperoni,

green pepper (diced)

black olives (drained, thinly sliced)

Italian salad dressing (OR MAKE YOUR OWN (recipe below))

Parmesan cheese

paprika

Salt & pepper

Extra Virgin Olive Oil

TBSP red wine vinegar

TBSP oregano

TBSP fresh squeezed lemon (plus more to taste)

garlic

TBSP Parmesan cheese

Salt and pepper

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.&nbsp;Cook the spaghetti according to package directions.&nbsp;

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!

https://embed.mediavine.com/videos/obpv3pw24vih8usdwywy

Italian Spaghetti Salad Recipe made with fresh ingredients, and your favorite spaghetti pasta and Italian dressing!

Italian Spaghetti Salad

Spaghetti Salad is a perfect salad to take on a picnic or to a BBQ.

spaghetti

olives

o oz. container cherub or grape tomatoes

carrot

avocado

pepperoncini

Tbs. Mrs. Dash seasoning salt

lemon pepper

Roasted Red Pepper Vinaigrette

Cook spaghetti in boiling salted water until al dente. Rinse in cold water and drain.

Set aside and let cool.

Cut tomatoes in half

Peel and slice cucumber

Drain olives and cut in half

Peel and grate carrots

Peel and cut avocado into chunks

Slice pepperoncini

Put pasta to large bowl with all your vegetables.

Add seanioning and dressing and mix well.

Chill for about 2 hours before serving.

Summer Spaghetti Salad is a simple twist on the classic pasta salad. Made with just a few simple ingredients, this will become your new go to summer side dish!

cucumbers

cherry tomatoes (quarted)

Zesty Italian dressing (more

salt and pepper (to taste)

Cook spaghetti to al dente according to package directions. Drain, rinse under cold water and set aside. *Note, normally we say don&#039;t rinse, but for pasta salad it&#039;s necessary to stop the cooking process and cool the pasta.

Add cucumbers, tomatoes, olives, parsley and onions to a bowl. Season with salt and pepper, then toss with spaghetti.

Pour 1 cup of Italian dressing over the pasta and vegetables. Toss to combine, taste, and add more dressing as desired.

Refrigerate, covered for at least four hours. Serve cold, topped with freshly grated Parmesan cheese and minced parsley.

Cold spaghetti salad is a quick easy dish you can make in a flash! This yummy pasta salad is perfect for feeding a crowd. Its crisp colorful veggies make it super festive! This spaghetti salad recipe is the ideal choice for picnics, potlucks and parties.

Cold Spaghetti Salad

black olives, sliced

grape tomatoes, sliced

zucchini,

red onion, thinly sliced

green bell pepper, chopped

fresh parsley, chopped or minced

freshly-grated Parmesan cheese (plus more for garnishing)

Sea salt,

Freshly-ground black pepper

Boil the pasta in heavily salted water until it&#8217;s al dente. Drain the spaghetti in a colander. Do not rinse it under cold water. Instead, drizzle olive oil over the noodles. Toss the spaghetti, and then spread it in an even layer on a cookie sheet to cool. This is a food styling trick that keeps your pasta looking picture perfect!

Transfer the cooled pasta to a large mixing bowl. Add the veggies and parsley and mix well. Add the Parmesan cheese and the cold Italian dressing and fold them in. Do a taste test and add salt and pepper as needed. If your salad needs just a touch of brightening, you can sprinkle a bit of red wine vinegar on top and mix it in.

Garnish your spaghetti salad with a couple more twists of freshly-ground black pepper, more grated Parmesan cheese, and a lovely fresh sprig of Parsley. Your delicious summer salad is ready to enjoy!

We tripled the recipe for my niece’s baby shower!  (Having never tried it!). It was a hit!  Had so many guests request the recipe!!!!!   The only modification we made was adding a heaping spoonful of red pepper flakes, because that’s how the family rolls.    
Just made another batch for a side to our grilled chicken tonight!

This pasta mimics a Caprese salad, so if you love those flavors you'll adore this salad. With fresh tomatoes, creamy mozzarella and basil it just screams summer. We love how the pasta soaks up the tangy balsamic flavor from the dressing. This will be a great side or even a light meal on a hot summer day. For a beautiful presentation, serve on a platter with some fresh basil torn on top and impress your family and friends.

Spaghetti Salad with Balsamic and Basil Dressing

SALAD

spaghetti,

ounce(s) mozzarella cheese, diced (1 1/4 cup)

cup(s) diced tomatoes

cup(s) diced Vidalia onion

DRESSING

cup(s) olive oil, extra virgin

cup(s) balsamic vinegar

basil leaves, chopped

garlic clove, minced

teaspoon(s) sugar

Italian seasoning blend

teaspoon(s) salt

California Spaghetti Salad is a delicious pasta salad filled with fresh veggies and covered in a zesty Italian dressing.  With all those flavors and colors making one beautiful and tasty side dish, there is no doubt this will be the hit of your next gathering!

California Spaghetti Salad

cherry tomatoes (chopped in half)

zucchini (medium, diced)

cucumber (large, diced)

green bell pepper (medium, diced)

red bell pepper (diced)

red onion (large, diced)

olives (2-1/4 ounces each sliced, drained)

Italian salad dressing (16 ounces)

Parmesan cheese (grated)

sesame seeds

celery seed

Cook the pasta according to package directions. Drain using a colander and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.

Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.

To make the dressing:

https://content.jwplatform.com/videos/QthJgNEs.mp4

California Spaghetti Salad is a delicious spaghetti salad filled with fresh veggies and covered in a zesty Italian dressing.  With all those flavors and colors making one beautiful and tasty salad, there is not doubt this will be the hit of your next gathering!

My mom’s classic spaghetti salad with tomatoes, cucumber, green pepper, carrots and Italian dressing is a great summer side and perfect for sharing!

Classic Spaghetti Salad

spaghetti (regular or thin, regular or whole wheat)

tomato,

sweet onion, chopped

green pepper, chopped

baby carrots, chopped

Italian dressing

salad seasoning (such as McCormick’s Salad Supreme)

Cook spaghetti according to package directions, then drain...

Cook spaghetti according to package directions, then drain and let cool slightly. (You can rinse them with cool water to speed this up.)

Meanwhile, chop your veggies.

Combine cooled spaghetti and veggies in a large...

Combine cooled spaghetti and veggies in a large bowl. Add Italian dressing, starting with 3/4 cup and increasing until everything is moist. Sprinkle on salad seasoning, starting with 1 1/2 tablespoons and adding more to your liking.

Stir to mix everything together well.

Cover and refrigerate for at least 45 minutes...

Cover and refrigerate for at least 45 minutes to let the flavors blend.

https://mediavine-res.cloudinary.com/video/upload/zk77nuripz2yxmiawypa.mp4

Classic spaghetti salad

This cold Italian spaghetti salad features fresh veggies, pepperoni, parmesan cheese, spaghetti noodles and lots of yummy dressing!

lb. spaghetti

Italian salad dressing

McCormick’s Salad Supreme Seasoning

10 oz. package cherry tomatoes, sliced in half

½ red onion (diced)

English cucumber (quartered lengthwise then diced)

mini pepperoni

Cook spaghetti according to directions on the box to al dente. Drain, rinse in cool water.

When completely cooled transfer the spaghetti to a large bowl. Add the Italian dressing, Salad Supreme, and the parmesan cheese, stir until evenly distributed.

Add the tomatoes, red bell pepper, onion, cucumber, black olives and the pepperoni. Toss until all ingredients are coated.

Chill for 1 hour before serving.

I made this and was such a hit I was asked for the recipe. It's on my monthly rotation, I serve it with garlic bread. Yum!!!

This salad was so delicious 😋!!
The flavors really go throughout.
I'm getting ready to make it again!!

I made this spaghetti salad for our luncheon at church. It is a gorgeous bowl of salad. Too pretty to eat. I kniw everyone will love it.  I boiled the lb of spaghetti, but only used half.?i think the veggies would have been about invisible if I had used it all.  I boiled my spaghetti the night before and doused it with olive oil so it would not stick together. That worked great. I also diced my veggies and put them in fridge. 

I've had this bookmarked for a really long time and finally put it on my meal list before going grocery shopping. It's going to be a regular food option in my weekly rotations, likely a go-to lunch item. The only thing I've changed is adding some cut up pepperoncini peppers and a little bit of shredded cheese to each bowl I get of it -- but the original recipe is still great on it's own, too. I did save about 1/4th of my bottle of Italian dressing to use for regular salads when I made it, and I'd recommend making sure to use the full 16oz (I add a bit more of the dressing I saved to each bowl I make, because using 3/4ths of the bottle didn't seem to be good enough).

This vibrant Spaghetti Salad features tomatoes, cucumbers, black olives, green olives, red onion, and feta cheese. The pasta and veggies are tossed with Italian dressing made with pantry staples. It&#39;s a crowd-pleasing cold pasta salad perfect for making ahead and sharing with your friends and family as a side dish at Spring and Summer picnics, potlucks, BBQs, or parties.

lemon juice (freshly squeezed)

honey

oz cherry tomatoes (red and yellow (sliced in half))

cucumbers (sliced)

red onion (chopped)

black olives (sliced)

green olives (sliced)

oz crumbled feta cheese

Bring a large pot of water to a boil. Cook pasta according to package instructions.

Once the pasta is cooked, drain it and immediately rinse it with cold water. Drain again.

While the pasta is cooking, proceed with the rest of the recipe.

In a large bowl, combine the salad dressing ingredients: olive oil, lemon juice, honey, and Italian seasoning. Mix. Season generously with salt and pepper.

Add sliced cherry tomatoes, cucumbers, chopped red onion, and olives to the bowl with the dressing, mixing the dressing thoroughly with the veggies. Let them marinate while the pasta is cooking. The tomatoes should release juices.

Add drained and rinsed spaghetti and crumbled feta cheese to the bowl with marinated veggies. Toss to combine.

Season with salt and pepper. Add more lemon juice, if desired.

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Top 13 spaghetti salad recipes from across the web

The most viewed spaghetti salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Summer Spaghetti Salad

Cold Spaghetti Salad

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The most viewed spaghetti salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine