Spaghetti Pasta Salad

There’s something about a big bowl of spaghetti pasta salad that just looks like summer in a dish—bright reds from cherry tomatoes, crisp green cucumbers, flecks of fresh herbs, and glossy strands of pasta coated in a tangy Italian dressing.

It’s a revitalizing, no-fuss meal that comes together quickly, perfect when you need something satisfying but light.

This recipe is ideal for busy weeknights, potlucks, and anyone who likes to meal prep lunches that actually stay delicious for days.

I still remember racing home before a last-minute backyard gathering, realizing I’d promised to “bring a side.”

With a box of spaghetti, a few vegetables, and a bottle of dressing, this salad came together in under 30 minutes—and disappeared even faster.

It’s become my go-to for picnics, family barbecues, and easy entertaining when I don’t want to turn on the oven.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, zesty flavor in every forkful of twirly pasta.
• Makes ahead beautifully, perfect for potlucks, picnics, and busy weeknights.
• Uses simple, colorful veggies you can easily swap with what’s on hand.
• Stays fresh and satisfying, even when served chilled straight from the fridge.
• Doubles easily to feed a crowd without extra cooking fuss.

Ingredients

• 12 ounces spaghetti pasta, dry — choose a good-quality brand so it stays firm
• 1 tablespoon salt — for seasoning the pasta water well
• 1 cup cherry tomatoes, halved — use ripe, sweet tomatoes for best flavor
• 1 cup cucumber, diced — peel if the skin is thick or waxy
• 1/2 cup red bell pepper, diced — adds sweetness and crunch
• 1/2 cup yellow bell pepper, diced — for color contrast and mild flavor
• 1/3 cup red onion, finely chopped — rinse briefly if you want a milder bite
• 1/2 cup black olives, sliced — use pitted, briny olives for convenience
• 1/2 cup salami, diced (optional) — choose a firm, flavorful Italian salami
• 1/2 cup mozzarella pearls, drained — pat dry so they don’t water down the salad
• 1/4 cup parmesan cheese, grated — grate fresh for best taste and texture
• 1/3 cup extra-virgin olive oil — a fruity, good-quality oil makes a difference
• 3 tablespoons red wine vinegar — adds bright, tangy acidity
• 1 tablespoon lemon juice, fresh — freshly squeezed for a clean citrus note
• 1 teaspoon Dijon mustard — helps emulsify and flavor the dressing
• 1 teaspoon Italian seasoning, dried — a quick all-in-one herb blend
• 1/2 teaspoon garlic powder — for gentle garlic flavor without raw bite
• 1/2 teaspoon salt — season the dressing; adjust to taste later
• 1/4 teaspoon black pepper, freshly ground — grind just before using for aroma
• 2 tablespoons fresh parsley, chopped — adds freshness and color
• 1 tablespoon fresh basil, chopped (optional) — use just before serving for best flavor

Step-by-Step Method

Cook the Spaghetti

Bring a large pot of water to a rolling boil. Salt it generously with 1 tablespoon of salt.

Add the dry spaghetti and stir to prevent sticking. Cook until al dente according to package directions. Don’t overcook, as the pasta will soften more in the dressing. Reserve no water; you’ll cool and rinse the pasta.

Cool and Drain the Pasta

Pour the cooked spaghetti into a colander. Rinse under cold running water, tossing gently to stop the cooking.

Continue until the pasta feels cool throughout. Shake the colander well to remove excess water. Let the spaghetti sit for a few minutes to drain completely, preventing a watery or gummy salad later.

Prep the Vegetables and Add-Ins

Use a cutting board and chef’s knife to prepare the mix-ins. Halve the cherry tomatoes. Dice the cucumber and both bell peppers.

Finely chop the red onion. Slice the black olives. Dice the salami if using. Drain the mozzarella pearls. Grate the parmesan. Keep everything in a bowl, ready to combine with the pasta.

Whisk the Dressing

In a small bowl, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper.

Whisk vigorously until the mixture looks creamy and unified. This emulsification guarantees the dressing clings to the spaghetti. Taste and adjust seasoning if desired before adding to the salad.

Dress the Spaghetti

Transfer the well-drained, cooled spaghetti to a large mixing bowl. Pour about half of the prepared dressing over the pasta.

Use tongs or salad servers to toss gently but thoroughly. Coat each strand evenly without breaking the pasta. This first layer of dressing seasons the spaghetti before you add the vegetables and cheeses.

Combine Pasta and Mix-Ins

Add the cherry tomatoes, cucumber, red and yellow bell peppers, red onion, black olives, salami, mozzarella pearls, and grated parmesan to the dressed spaghetti.

Pour the remaining dressing over the top. Toss everything together until the vegetables and cheeses are evenly distributed and lightly coated with dressing.

Add Fresh Herbs and Adjust Seasoning

Sprinkle chopped parsley and basil over the salad. Toss gently again to mix the herbs evenly.

Taste a forkful with pasta, vegetables, and cheese. Add more salt and freshly ground black pepper if needed. Adjust acidity with a splash of vinegar or lemon juice if you prefer a brighter flavor profile.

Chill and Serve

Cover the mixing bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to let the flavors meld and the dressing soak into the pasta.

Just before serving, toss again to redistribute the dressing. If the salad seems dry, add a small splash of olive oil and vinegar.

Ingredient Swaps

• Make it vegetarian by omitting the salami or replacing it with chickpeas, white beans, or marinated tofu cubes.
• For gluten-free, use your favorite gluten-free spaghetti.
• Swap mozzarella pearls for feta, cheddar cubes, or any mild cheese you have on hand; use dairy-free cheese to keep it vegan.
• Use any crisp veggies you like: swap bell peppers for carrots or broccoli, olives for capers or pickled peppers, and red onion for green onion or shallots.
• If you don’t have red wine vinegar, use white wine vinegar, apple cider vinegar, or a mix of lemon juice and vinegar.

You Must Know

– Flavor Boost – For more Italian deli flavor, add 1/4 teaspoon crushed red pepper and increase parmesan to a heaping 1/3 cup.

You’ll get a noticeable savory kick without changing the overall texture or needing extra salt.

Serving Tips

• Serve chilled in a wide, shallow bowl so toppings are visible and inviting.
• Garnish with extra basil, parsley, and parmesan just before serving for fresh color.
• Pair with grilled chicken, steak, or sausages for an easy summer main-and-side combo.
• Offer lemon wedges and red pepper flakes so guests can brighten or spice their portions.
• Pack in lidded containers for picnics or potlucks; toss briefly before serving.

Storage & Make-Ahead

Spaghetti pasta salad keeps well in the fridge for 3–4 days in an airtight container.

It’s ideal to make a day ahead so flavors meld.

Toss with a splash of olive oil and vinegar before serving if it seems dry.

This salad doesn’t freeze well; the pasta and vegetables become mushy.

Reheating

Reheat spaghetti pasta salad gently: briefly microwave individual portions, stir, and check often.

Or warm in a covered oven‑safe dish or skillet with a splash of water or broth until just heated.

Potluck and Picnic Favorite

When I pack this spaghetti pasta salad for a potluck or picnic, I always picture that first moment when the lid comes off and everyone catches the scent of garlicky dressing, salty olives, and fresh herbs.

The colors alone—shiny cherry tomatoes, pale mozzarella pearls, and confetti-like bell peppers—feel like a party on the table.

What I love most is how easy it’s to share. I can chill it in an airtight container, then grab a pair of tongs and I’m ready to go.

It holds up beautifully on a picnic blanket or potluck spread, and here’s why it always disappears fast:

• Travels well
• Serves a crowd
• Stays delicious chilled
• Pairs with any grill fare
• Feels hearty yet invigorating

Final Thoughts

Give this spaghetti pasta salad a try and see how easily it can become your new go-to side dish or light meal.

Don’t hesitate to tweak the veggies, cheese, or protein to make it perfectly your own.

Frequently Asked Questions

Can I Make This Spaghetti Pasta Salad Gluten-Free Without Affecting Texture?

Yes, you can. I’d use high‑quality gluten‑free spaghetti, boil it just to al dente, then rinse in very cold water. You’ll feel firm strands, slick with dressing, still bouncing between crisp veggies.

How Can I Adjust This Recipe for Low-Sodium Diets?

You can, and I’d start by cutting the added salt, using no‑salt salami or omitting it, swapping olives for extra crunchy veggies, then brightening everything with more lemon, vinegar, herbs, and peppery olive oil.

What Wine Pairs Best With Spaghetti Pasta Salad?

I’d pour a crisp Pinot Grigio or Sauvignon Blanc—think chilled glass, pale gold, citrus on the nose. As you eat, you’ll taste bright lemon, herbs, and a clean finish that lifts every cool, vinegary bite.

Is This Recipe Suitable for Kids With Picky Eating Habits?

Yes, it’s kid-friendly, but you’ll want to tweak it. I’d keep flavors mild—less onion, no salami, tiny veggie pieces. Let your kid sprinkle cheese, taste the tangy dressing, and help stir everything together.

How Do I Safely Transport This Salad on Long Trips?

You can, if you keep it icy-cold. I’d chill the salad overnight, pack it in a sealed container, nestle it in a cooler with ice packs, and avoid sun; stir and refresh seasoning before serving.