Spaghetti Salad is served chilled with fresh veggies, black olives, red onion, Italian herbs, and Parmesan tossed in zesty Italian dressing. Perfect for picnics, potlucks, or a light dinner on a warm day.
Summer Spaghetti Salad Recipe
If you invite me to a summer potluck, there’s a good chance I’ll show up with this delicious pasta salad. It’s always a crowd pleaser and has become a family favorite for busy days. Using spaghetti noodles gives it a fun, unexpected twist that everyone seems to love, and bottled Italian dressing is the secret ingredient that makes it even easier to throw together.
Since this dish is served cold — and tastes even better after chilling for a few hours — it’s easy to prepare ahead of time, making it perfect for upcoming potlucks or family gatherings.
Easy Summer Pasta Dinner
Cold Spaghetti Salad works just as well beyond potlucks. On especially hot days, I find myself craving something cool for dinner, and this salad never disappoints. I’ll often throw it together earlier in the day so it has time to chill, and by dinnertime, it’s ready to go. It’s refreshing, full of flavor, and doesn’t require standing over the stove for long — exactly what I want on a summer evening.
This dish also holds its own as a main course. The spaghetti makes it feel hearty, while the vegetables, olives, herbs, and Parmesan keep it light and fresh. I usually serve it with toasted garlic bread, but honestly, the salad already has plenty going on and really doesn’t need anything else.
Ingredients for Spaghetti Salad
You will need the following:
- Spaghetti: Regular or thin spaghetti both work. Break it in half before boiling if you prefer shorter strands for easier serving.
- Italian Dressing: Use your favorite bottled variety. Zesty or classic both work well here. My family prefers ‘zesty’ because it gives more of a tangy flavor.
- Fresh Tomatoes: Grape tomatoes sliced into halves or quarters, depending on size. Cherry tomatoes can be used but are not recommended; they can get a little watery after sitting for a while.
- Green Bell Pepper: Crisp bell pepper adds a nice little crunch to the texture. Sweet red pepper also works well for this recipe.
- Black Olives: Sliced olives add a touch of briny flavor and color contrast throughout.
- Red Onion: Red adds color, but a yellow onion works too.
- Fresh Herbs: A mix of basil, oregano, and thyme gives this salad an earthy finish. 1 tablespoon dried Italian seasoning can be substituted, if needed.
- Parmesan Cheese: Finely grated vs. shredded is best, as it blends more into the salad.
How to Make Spaghetti Salad
STEP ONE: Cook the Pasta. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and rinse the noodles with cold water until they are completely cool.
STEP TWO: Dress the Pasta. Transfer the cooled spaghetti to a large bowl. Add the Italian dressing and toss to coat evenly.
STEP THREE: Add Vegetables and Herbs. Add the tomatoes, green pepper, olives, red onion, basil, oregano, and thyme. Toss again until everything is well mixed.
STEP FOUR: Finish with Parmesan. Sprinkle in the grated Parmesan and give it a final toss to distribute the cheese throughout.
STEP FIVE: Chill. Cover and refrigerate for at least 1 hour, or up to overnight, before serving. Serve cold.
Make It Vegan 🌱
For a plant-based spaghetti pasta salad, swap the Parmesan for a dairy-free version or simply leave it out. Most store-bought Italian dressings are vegan, but it’s always a good idea to check the label to be sure.
Storage
- Store leftovers in an airtight container in the refrigerator. This cold pasta salad stays fresh for days and is great for meal prep!
More Pasta Salad Recipes You’ll Love!
- Tomato Couscous Salad
- Lemon Basil Pasta Salad
- Caprese Pesto Pasta Salad
- Greek Pasta Salad for a Crowd
- Summer Potluck Pasta Salad
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Spaghetti Salad
Ingredients
- 16 ounces spaghetti by package weight
- 16 ounces Italian salad dressing
- 1 cup grape tomatoes halved or quartered
- 1 cup green bell pepper seeded and chopped
- 1 cup black olives drained and sliced
- 1/2 cup red onion chopped
- 1 tablespoon fresh basil finely chopped
- 1 tablespoon fresh oregano finely chopped
- 1 tablespoon fresh thyme leaves finely chopped
- 1 cup Parmesan cheese grated
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and rinse the noodles with cold water until they are completely cool.
- Transfer the cooled spaghetti to a large bowl. Add the Italian dressing and toss to coat evenly.
- Add the tomatoes, green pepper, olives, red onion, basil, oregano, and thyme. Toss again until everything is well mixed.
- Sprinkle in the grated Parmesan and give it a final toss to distribute the cheese throughout.
- Cover and refrigerate for at least 1 hour, or up to overnight, before serving. Serve cold.
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