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!

This cold spaghetti salad is my favorite recipe to bring to gatherings. It’s a familiar favorite that’s always the first dish to disappear and people constantly ask me for the recipe. Serve your salad along with other warm weather favorites such as burrata salad, lemon thyme chicken, caprese bread and a lemon meringue tart for a memorable meal.

A bowl of spaghetti salad with a serving fork in it.

We have been doing a lot of entertaining lately, nothing fancy, more like simple get-togethers with friends and family. To me, the casual dinner parties are the best kind – everyone always has a great time and I don’t feel pressured to put out an elaborate spread, I just go for easy yet delicious comfort food like turkey burgers, smoked ribs, Mediterranean chicken or pork scallopini with a nice salad. This spaghetti salad is a hit at all of our gatherings – it’s full of fresh veggies, colorful and feeds a crowd!

Spaghetti Salad Ingredients

To make this salad, you will need spaghetti noodles, cucumber, red bell pepper, green bell pepper, cherry tomatoes, red onion, olives, parsley, parmesan cheese, salt, and black pepper. The dressing is made with extra virgin olive oil, white wine vinegar, parmesan cheese, red bell pepper, dried parsley, dried minced onion, dried basil, dried oregano, garlic powder, salt, sugar and pepper.

How Do You Make Spaghetti Salad?

Place all of the dressing ingredients in a jar and shake to combine. Cook the spaghetti, then drain it and rinse under cool water. Place the spaghetti in a large bowl along with all the vegetables and olives. Pour the dressing over the pasta mixture and toss to coat. Add salt and pepper as desired, then sprinkle with parmesan cheese and parsley and serve.

A bowl of pasta salad with cucumbers, olives and parmesan cheese.

Tips For The Perfect Dish

  • It’s definitely worth it to take the time to make your own Italian dressing, as it has so much flavor. If you’re in a hurry, choose a high quality store bought Italian salad dressing from the refrigerator section.
  • Spaghetti salad will stay fresh in the refrigerator in an airtight container for up to 3 days.
  • You can use grape tomatoes or diced Roma tomatoes instead of cherry tomatoes.
  • I typically use Persian or English cucumbers in this dish. If you’re using a standard waxy cucumber you’ll want to peel it and remove the seeds.
  • Be sure to rinse your pasta under cold water before you make the salad. This ensures that the noodles won’t stick together.

Quick Tip

The homemade Italian dressing can be made up to 3 days before you plan to prepare your salad.

Homemade Italian dressing in a jar.

Recipe FAQs

How long is pasta salad good for in the fridge?

Pasta salad will stay fresh in the fridge for 3 days. Be aware that the pasta will continue to absorb the dressing as it sits in the refrigerator.

How do you cook spaghetti?

When you cook spaghetti, it’s important to heavily salt the water and use a large enough pot. Use the biggest pot you have on hand so that there’s plenty of room for the boiling water to circulate around the pasta. If your pot is too small, the noodles can stick together.


Spaghetti Salad Flavor Variations

While this salad is delicious as-is, you can easily customize the ingredients to your tastes.

  • Pasta: Instead of spaghetti, try a short pasta such as penne, farfalle or fusilli.
  • Protein: Make this salad into a main course by adding grilled shrimp, a can of white beans or chickpeas, mini pepperoni, or diced grilled chicken tenders.
  • Vegetables: Feel free to add other veggies to the mix. Some great options include artichoke hearts, diced grilled zucchini, baby spinach, cauliflower, broccoli, corn, or avocado.
  • Cheese: Swap out the parmesan with mini mozzarella balls, cubes of fontina cheese or crumbled feta cheese.
  • Toppings: Finish the salad with toasted pine nuts, fresh basil or cooked crumbled bacon.

This spaghetti salad is a must-try recipe. It’s the perfect side dish to chicken or fish, but hearty enough to serve as a vegetarian entree! You can never have too many pasta salad recipes, and this one is always a hit.

More Great Pasta Recipes

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Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

4.94 from 32 votes

Spaghetti Salad

AuthorSara Welch
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! #ecover #ad
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!
Prep Time20 minutes
Cook Time10 minutes
Total Time35 minutes
Course Salad, Side Dish
Cuisine Italian
Serves 8 servings


For the salad

  • 1 pound spaghetti noodles broken in half
  • 1 cup quartered and sliced cucumber
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1 cup cherry tomatoes halved
  • 1/3 cup finely diced red onion
  • 2/3 cup sliced black olives
  • 1/4 cup finely chopped parsley
  • 1/4 cup grated parmesan cheese
  • 1 1/4 cups homemade or store bought Italian dressing dressing recipe follows
  • salt and pepper to taste

For the dressing

  • 3/4 cup extra virgin olive oil
  • 1/4 cup white wine or red wine vinegar
  • 3 tablespoons grated parmesan cheese
  • 1 1/2 tablespoons finely minced red bell pepper
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons minced dried onion or 1 teaspoon fresh minced onion
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper


For the dressing

  • Combine all of the dressing 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.


  1. I really recommend making your own Italian dressing as it adds a lot of flavor. If you’re short on time, choose a high quality refrigerated Italian dressing at the store.
  2. Be sure to cut all your vegetables into bite sized pieces to make the the salad easy to eat.
  3. I typically use Persian or English cucumbers for best results.


Calories: 461kcal | Carbohydrates: 66g | Protein: 13g | Fat: 15g | Cholesterol: 14mg | Sodium: 816mg | Fiber: 4g | Sugar: 9g

Hello! I’m Sara!

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Recipe Rating


  1. 5 stars
    What a marvelous combination of flavors and textures in this cold spaghetti salad. It’s perfect as a meal, or a side dish.

  2. Has anyone tried cauliflower noodles or any other vegetable noodles instead of spaghetti? If so how well do they hold up?

  3. 5 stars
    I made this today – followed the recipe and just got a bottle of Kraft Italian dressing. IT IS DELICIOUS!!!!! I may throw in some bacon bits before serving. I have searched high and low for a delicious spaghetti salad and this one is a keeper!

  4. 5 stars
    This is sooo good. I’ve made it several times. Also, the dressing is good on all kinds of salads! Love it.

  5. 5 stars
    Outstanding recipe, but seeing spaghetti “noodles” makes me cringe. Spaghetti is just that, it is not a noodle.

  6. This was a great base for me to start with for my spaghetti marinating! I just wanted to point out that considering there are 120 calories in one tablespoon of olive oil, and you advise 3/4 cup of oil for the dressing that there are 12 tablespoons in 3/4 cup so that’s like 1440 calories! I did little less than half a cup, so .4? Ish. Since it’s just me and the hubs but he counts as 2 people lol.

  7. Easy to make & very Delish…I made the Angel hair spaghetti
    Noodles in the Instant Pot (steam for 2 minutes) They turned out very light, than refrigerated…A nice light salad for those warm summer days…Actually wonderful. Instead of sugar I replaced with honey. Also fresh minced garlic instead of the powder. A great salad for an outdoor picnic or barbecue😎One everyone will remember

  8. 5 stars
    Made it per the directions—only way to rate it fairly—and just added a bit more sugar to soften the vinegar. Absolutely delicious!

  9. 5 stars
    Every time I bring this salad to a party, BBQ, or where ever, I get the best compliments and I’m always asked for recipe.

  10. Could this be made with spaghetti squash or summer squash or zucchini noodles for those trying to stay away from pasta? Hmm, sounds and looks really good, I might have to give it a try with the veggie noodles instead of spaghetti.

  11. I need to make this for my older daughter! She is a veggie and spaghetti machine! She loves it all!

  12. That is so fresh looking! I never thought of spaghetti as in a light dish, but this totally looks like it is. I also like your blend of flavors.

  13. I may have to surprise P with this for lunch one day. This recipe looks so good and it’s right up hiss tastebud alley

  14. 5 stars
    This looks so yummy and tasteful. My son LOVES spaghetti so this will definitely be made and soon at my house. This would be good for lunch or supper, which is really convenient! Thanks for sharing

  15. Now this looks like a pasta salad I could even get my nieces and nephews to eat! It looks so good!! Thanks!