Our Italian Spaghetti Salad recipe (sometimes called California spaghetti salad or just spaghetti pasta salad) is full of delicious flavor! This is my go-to recipe for summer potlucks, cookouts, or even a great side dish to make and serve to your family at home.
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Why You'll Love This Recipe
Spaghetti salad is a great recipe that combines the comfort of pasta with the freshness of a salad. It's an easy pasta salad recipe that works well as a side dish for family gatherings, carry-in events, or just a regular dinner with your crew. The combination of tender spaghetti noodles, fresh vegetables, and a zesty Italian dressing makes it a family favorite. Plus, it's easy to change up to suit your own taste.
You might also love my Italian Dense Bean Salad.
How to Make Spaghetti Salad
This recipe could not be easier to make, and leaves so much room for changes. Get a head start by prepping the fresh vegetables ahead of time. Here are the ingredients you'll need to have on hand to get started.
Ingredients
- 1 lb. Thin spaghetti, broken into thirds
- 1 (16-ounce) bottle Italian salad dressing
- 2 tablespoons McCormick’s Salad Supreme Seasoning
- ½ cup grated parmesan cheese
- 1 (10 oz. package) juicy cherry tomatoes, sliced in half
- 1 red bell pepper, diced
- ½ red onion, diced
- 1 English cucumber, quartered and sliced
- 2 (2.5-ounce) cans sliced black olives
- 1 cup mini pepperoni
Step-by-Step Instructions
Step 1: Start by cooking the spaghetti. Follow the directions on the box and cook it to al dente. This means the pasta should be tender but still firm to the bite. I always add a bit of salt to the water whenever making a pasta dish.
Step 2: Once the spaghetti is cooked, drain it and rinse it in cool water. This stops the cooking process and cools the pasta down, which is essential for a cold pasta salad.
Step 3: After the spaghetti has completely cooled, transfer it to a large bowl. This is where you'll mix everything together.
Step 4: To the spaghetti, add the Italian dressing, Salad Supreme Seasoning, and grated parmesan cheese. Stir everything until the spaghetti is evenly coated.
Step 5: Now, add the fresh ingredients: cherry tomatoes, red bell pepper, red onion, English cucumber, black olives, and mini pepperoni. Toss everything together until all the ingredients are well combined and coated with the dressing.
Step 6: Before serving, chill the salad in the refrigerator for about 1 hour. This allows the flavors to meld together and makes the salad more refreshing.
Spaghetti Salad Substitutions and Variations
Spaghetti salad is flexible when it comes to ingredients, making it easy to adjust to your preferences or what you have on hand.
- Veggies: Feel free to add or substitute other crunchy vegetables like green pepper, small pieces of broccoli, or even some cheddar cheese for a different flavor.
- Dressing: If you're not a fan of store-bought Italian dressing, you can make a homemade Italian dressing. A simple dressing made with olive oil, vinegar, Italian seasoning, and a little bit of black pepper can work great.
- Protein: Instead of mini pepperoni, you could use diced ham, salami, or even chopped grilled chicken. These can add a different texture and flavor to the salad.
- Cheese: If parmesan cheese isn't your favorite, try using fresh mozzarella or even a sprinkle of feta cheese for a twist.
Best Tips
- Cooling the Pasta: Make sure to rinse the pasta in cold water after cooking. This stops the cooking and keeps the pasta from sticking together.
- Chilling the Salad: Don't skip the chilling step. Allowing the salad to sit in the fridge for at least an hour lets the flavors develop and makes the salad taste its best.
- Serving: Serve the salad at room temperature or chilled (though I definitely prefer it cold). It's a great side dish on hot summer days or as a refreshing addition to a meal.
How to Store Spaghetti Salad
- Refrigeration: Store leftover spaghetti salad in an airtight container in the fridge. It usually stays good for up to 3-4 days.
- Freezing: It's not recommended to freeze this easy spaghetti salad as the fresh veggies and pasta may not hold up well when thawed.
Frequently Asked Questions
- Can I make spaghetti salad ahead of time? Yes, you can prepare spaghetti salad a day in advance. Just keep it refrigerated until you're ready to serve.
- What's the best way to cook the pasta for your spaghetti salad recipe? Cook the pasta to al dente in boiling water with a pinch of salt. This ensures the pasta is cooked but still firm, perfect for a salad.
- Can I use different types of pasta? Yes, while thin spaghetti is recommended for this recipe, feel free to use other types of pasta like regular spaghetti, rotini, fusilli, or penne.
Spaghetti salad is a simple, delicious pasta salad. It's an easy recipe that's a great way to enjoy a mix of tender spaghetti noodles, fresh veggies, and zesty Italian dressing. I make it for summer picnics, family dinners and easy sides, and it's always a crowd pleaser.
Easy Pasta Salad Recipes
Spaghetti Salad
Ingredients
- 1 pound thin spaghetti broken into thirds
- 1 bottle Italian salad dressing 16 ounces
- 2 tablespoons McCormick’s Salad Supreme Seasoning
- ½ cup grated parmesan cheese
- 1 package cherry tomatoes 10 ounces, sliced in half
- 1 red bell pepper diced
- ½ red onion diced
- 1 English cucumber quartered lengthwise then diced
- 2 cans sliced black olives 2.5 ounces
- 1 cup mini pepperoni
Instructions
- Cook spaghetti according to directions on the box to al dente. Drain, rinse in cool water.
- When completely cooled transfer the spaghetti to a large bowl. Add the Italian dressing, Salad Supreme, and the parmesan cheese, stir until evenly distributed.
- Add the tomatoes, red bell pepper, onion, cucumber, black olives and the pepperoni. Toss until all ingredients are coated.
- Chill for 1 hour before serving.
Nutrition
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I love jesus
Getting plenty of phone calls for this delicious recipe…..HUGE HIT!!! I AM ASKED OFTEN TO BRING THIS COLORFUL AND FABULOUS SALAD
My husband and I loved this recipe! I did not add the pepperoni or Parmesan cheese though.Â
I used Old Bay Seasoning and it worked out great!
I’ve had this bookmarked for a really long time and finally put it on my meal list before going grocery shopping. It’s going to be a regular food option in my weekly rotations, likely a go-to lunch item. The only thing I’ve changed is adding some cut up pepperoncini peppers and a little bit of shredded cheese to each bowl I get of it — but the original recipe is still great on it’s own, too. I did save about 1/4th of my bottle of Italian dressing to use for regular salads when I made it, and I’d recommend making sure to use the full 16oz (I add a bit more of the dressing I saved to each bowl I make, because using 3/4ths of the bottle didn’t seem to be good enough).
Can’t wait to make this salad, going to a potluck soon.
Very delicious
Based on this recipe, how many will this feed.
I use ranch dressing and hard boiled eggs no Italian garlic and pepper. Barbara coyle
Made this for Easter.  Makes a large amount but won’t last long because it’s really tasty!!  Will be making it again!