Our Italian Spaghetti Salad recipe (sometimes called California spaghetti salad or just spaghetti pasta salad) is full of delicious flavor! This is a must-have recipe for summer potlucks, cookouts, or even a great side dish to make and serve to your family at home.

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 a versatile recipe that allows for lots of substitutions and variations to suit your own taste.

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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.

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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.
Salad Supreme Seasoning: Can’t find this seasoning, or just want to make your own version? I found a good Salad Supreme Seasoning substitute recipe online that you can check out to make your own.

Best Tips

Cooling the Pasta: Make sure to rinse the pasta in cold water after cooking. This not only stops the cooking process but also prevents 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 that’s perfect for any occasion. It’s an easy recipe that’s a great way to enjoy a mix of tender spaghetti noodles, fresh veggies, and zesty Italian dressing. Whether you’re making it for a summer picnic, a family dinner, or just as a tasty side dish, this salad is sure to be a crowd pleaser.

Easy Pasta Salad Recipes

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 cherry tomatoes, sliced in half
1 red bell pepper diced
½ red onion diced
1 English cucumber quartered lengthwise then diced
2 2.5-ounce cans sliced black olives
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.

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Nutrition

Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Salads

Cuisine: American

Keyword: pasta salad, spaghetti salad

Did you make this?

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4.52 from 153 votes (143 ratings without comment)

33 Comments

Dale Kilgore says:

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Nice easy-to-use, great taste.

Rizelle Dowdy says:

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This salad was so delicious 😋!!
The flavors really go throughout.
I’m getting ready to make it again!!

Diane Gaggero says:

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We made this Easy Spaghetti Salad for a Memorial and everyone loved it we even had people calling or texting for the recipe it was great

Janice says:

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I made this spaghetti salad for our luncheon at church. It is a gorgeous bowl of salad. Too pretty to eat. I kniw everyone will love it. I boiled the lb of spaghetti, but only used half.?i think the veggies would have been about invisible if I had used it all. I boiled my spaghetti the night before and doused it with olive oil so it would not stick together. That worked great. I also diced my veggies and put them in fridge.

1. Crissy Page says:
  
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  I’m glad it worked well for your church event, Janice!
  
Jan says:

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I had something like this at a party I attended but wasn’t able to get her recipe. It seemed it had a kick, maybe fresh pepper? I look forward to trying it, but I have never found the perfect Italian Dressing for pasta salads Does anyone care to share favorites? I would appreciate it!

1. Fay says:
  
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  I’ve made this many times without any protein. My recipe calls for Kraft Zesty Italian. Enjoy!
  
Sharon Stuckert says:

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Love this recipe, been making this for a couple of years. When invited to a party this is always requested. Making it next week and next. Thanks so much for posting it.

Eva Carter says:

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Great deals. Family lived it. Made for a bbq. Will definitely be making it again. Light and refreshing! Thank v you for a great new recipe. Blessings to you!

Carol A. says:

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I didn’t have an English Cucumber so I used diced celery instead. Plus, you need a really big bowl for this recipe. I used my Dutch Oven to mix everything nicely, then put into a serving bowl.

Donna says:

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Can this be made night before

Carol says:

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Can you make this a day ahead?