Spaghetti Salad

published Feb 28, 2022
summer
Spaghetti Salad Recipe

Spaghetti salad is the perfect make-ahead meal that's bursting with freshness.

Serves8

Prep15 minutes

Cook15 minutes

Jump to Recipe
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spaghetti in a bowl tossed with peppers, cucumbers, and parmesan cheese
Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

Spaghetti salad is the kind of recipe that you can prepare earlier in the day or even the night before because the flavors meld as it sits in the refrigerator. Featuring cold noodles and crunchy vegetables, spaghetti salad is a great dish for outdoor celebrations — just pair it with whatever you’re serving from the grill. Plus, it’s served at room temperature and feeds a crowd.

While spaghetti salad typically makes spaghetti the star of the dish, you can use any shape of noodle you like. Even gluten-free pasta options can work for this recipe. Just be sure to opt for a homemade or bottled Italian vinaigrette, which works better than creamy Italian dressing for this dish.

What Is Spaghetti Salad Made Of?

Spaghetti salad is made of cold, cooked spaghetti noodles tossed with a slew of colorful veggies. It all comes together with Italian vinaigrette and is topped with freshly grated Parmesan cheese just before serving.

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

What to Serve with Spaghetti Salad

This salad pairs well with your favorite grilled dishes such as chicken, kabobs, or hamburgers. It can also serve as a vegetarian main dish.

How Long Does Spaghetti Salad Last in the Fridge?

This salad will last for up to five days in the refrigerator when stored in an airtight container.

Spaghetti Salad Recipe

Spaghetti salad is the perfect make-ahead meal that's bursting with freshness.

Prep time 15 minutes

Cook time 15 minutes

Serves 8

Nutritional Info

Ingredients

  • 1 pound

    dried spaghetti

  • 1 pint

    cherry tomatoes

  • 1

    medium cucumber

  • 1/2

    medium green bell pepper

  • 1/2

    medium red bell pepper

  • 1/2

    small red onion

  • 1 (2.25-ounce) can

    sliced black olives

  • 1 1/4 cups

    Italian vinaigrette salad dressing, such as Ken’s or Newman’s Own

  • 1 1/2 ounces

    Parmesan cheese

  • 1 small bunch

    fresh parsley

  • Kosher salt

  • Freshly ground black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound dried spaghetti and cook according to package directions.

  2. Meanwhile, prepare the following, adding each to the same large bowl as you complete it: Halve 1 pint cherry tomatoes; halve 1 medium cucumber lengthwise, scrape out the seeds, and dice (about 1 heaped cup); dice 1 medium green bell pepper and 1 medium red bell pepper (about 1 cup each); dice 1/2 small red onion (about 1/3 cup); drain 1 (2.25-ounce) can sliced black olives.

  3. When the pasta is ready, drain and add to the bowl. Drizzle with 1 1/4 cups Italian vinaigrette and toss to combine. Cover and refrigerate for at least 2 hours.

  4. When ready to serve, toss the spaghetti again. Taste and season with kosher salt and black pepper as needed. Finely shred 1 1/2 ounces Parmesan cheese on the smaller holes of a box grater (about 1/2 cup). Pick and coarsely chop the leaves from 1 small bunch fresh parsley until you have 1/4 cup. Sprinkle onto the salad.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.