The Best Spaghetti Salad

Name: Spaghetti Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound spaghetti; 1 cup cherry tomatoes (halved); 1 zucchini (diced); 1 cucumber (diced); 1 red bell pepper (diced); 1 red onion (diced); 1 3.8 ounce can sliced olives (drained ); 3/4 cup salami (sliced or cubed); 1 cup olive oil; 1/2 cup red wine vinegar; 1 tablespoon minced garlic; 2 teaspoons dried basil; 2 teaspoons dried oregano; 1 tablespoon white granulated sugar; salt and pepper to taste

20 minutes

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By: Julie Blanner13 Comments
Posted: 5/12/20

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Spaghetti salad is an incredibly flexible, fast pasta salad recipe that is such a crowd pleaser! Tossed in a savory homemade Italian dressing, this cold spaghetti salad recipe is a keeper. It’s a recipe your friends and family will ask you to bring again and again.

A white bowl with spaghetti salad, wooden spoons to the side.

Every home cook should have a classic pasta salad (or five!) in their line-up. We love pasta salad in our house all year long, but especially in the summer.

It’s cold, refreshing, holds so well in the fridge, and feeds a crowd! What’s not to love? I’ve brought you a variety of pasta salad recipes over the years – which ones have you tried? Don’t skip these recipes if you’re a lover of allllll the pasta salads like we are!

In fact, I’ve got an entire post dedicated to rounding up all the reader-fave easy pasta salad recipes around here. Don’t miss it– you’ll want to pin and save it for later!

Close up of the veggies in a bowl of spaghetti salad

Table of Contents

Why You’ll Love this Recipe

This cold spaghetti salad is the ultimate crowd pleaser. It’s perfect for summertime picnics and potlucks because it feeds a crowd and carries so well.

The best news of all? It’s a perfect recipe to make ahead! As it marinates in the refrigerator, the flavors meld together and this recipe is even better on the second day!

It’s full of zesty Italian herbs and seasonings and bursting with fresh veggies. It’s wholesome, filling, and beautifully colorful to serve – what’s not to love?

Pasta salad is one of my favorite BBQ Sides and Pulled Pork Sides – don’t skip this complete guide to help you plan your next cookout!

Homemade Italian Dressing

Yes, you can of course make a great pasta salad with a bottle of store bought dressing. But once you see how easy it is to make your own, you’ll never go back!

I love homemade salad dressings (in fact, I have a complete vinaigrette guide) and I’ve shared many with you here – be sure to check out all those delicious dressing options!

With the addition of a homemade zesty Italian dressing, you’re creating a customized, colorful salad experience with an explosion of flavor! Not only does it taste better, but you get to control the ingredients. No more strange preservatives and added sodium. Fresh is always best!

A large white bowl of cooked spaghetti surrounded by small bowls of ingredients to make spaghetti salad.

Spaghetti Salad Recipe Ingredients

Spaghetti
Cherry Tomatoes – Roma tomatoes diced also work well.
Zucchini
Cucumber
Red Bell Pepper – You can use fresh red peppers, or switch it up with diced green bell peppers or roasted red peppers!
Red Onion
Olives
Salami – Use sliced or cubed. You can ask your deli for thick slices to cube.

Pasta Salad Dressing

Olive Oil – Extra Virgin is my favorite, but you can use what you have on hand. Canola oil makes a great substitute.
Red Wine Vinegar – White wine vinegar or white balsamic vinegar also work well.
Minced Garlic – Fresh or minced in a jar.
Basil – Fresh or dried, your choice! Use 3 times more if fresh.
Oregano – Fresh or dried, your choice! Use 3 times more if fresh.
Sugar
Salt – Thick flakes of salt from a grinder is my go to, but kosher salt works as well.
Pepper – Thick flakes of coarse black pepper from a grinder offer the best flavor and texture, but you can use what you have on hand.

A marble surface filled with herbs and seasonings to make a homemade Italian dressing.

Variations

Add Cheese – Mozzarella or Parmesan Cheese work well
Add Pepperoncini
Make it a Vegetarian/Vegan Pasta Salad – Omit salami.

A white bowl filled with ingredients for a homemade spaghetti salad recipe.

How to Make Spaghetti Salad

Prepare Spaghetti – Bring a large pot of water salty like the sea to a boil. Cook spaghetti al dente (so it doesn’t get mushy).
Shock Pasta – Drain and rinse pasta in cold water. This stops the noodle from cooking, preventing it from becoming mushy.
Make Dressing – In a jar, combine dressing ingredients. Shake until well combined.
Toss – Toss spaghetti, dressing and toppings until thoroughly combined.

Tips

Good pasta makes a huge difference here! If you’re up for it, try my homemade pasta recipe – you’ll never regret that extra step!
You can break your spaghetti noodles in half if you’re using a boxed pasta for shorter strands.
I like to chop my veggies pretty coarsely for this recipe, but you can go as small or as large as you’d like.

How to Store Pasta Salad

Refrigerate – Wrap your serving bowl tightly with plastic wrap, or choose a storage bowl with a tight fitting lid. Most pasta salads can be kept in the refrigerator for up to 3-4 days.

I really enjoy making this one ahead of time because it’s truly even better the second day!