Italian Spaghetti Salad

Italian Spaghetti Salad is a colorful, zesty, and refreshing pasta dish packed with bold flavors and hearty textures. Tender spaghetti noodles are tossed with crisp vegetables, tangy Italian dressing, and savory extras like salami, olives, and cheese, making it the perfect dish for picnics, potlucks, or a light and satisfying lunch.

Why You’ll Love This Recipe

I love this recipe because it transforms classic spaghetti into a cool, vibrant salad that’s bursting with flavor. It’s quick to make, easy to customize, and holds up beautifully in the fridge. The dressing soaks into the pasta, making each bite more flavorful as it sits. Whether I serve it as a side or a main, it’s always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Spaghetti (broken in half and cooked until al dente)

• Cherry tomatoes (halved)

• Cucumber (sliced or diced)

• Bell peppers (chopped, any color)

• Red onion (thinly sliced)

• Black olives or Kalamata olives (sliced)

• Salami or pepperoni (sliced or diced)

• Cubed mozzarella or provolone cheese

• Parmesan cheese (grated)

• Fresh parsley or basil (chopped, for garnish)

For the dressing:

• Olive oil

• Red wine vinegar

• Dijon mustard

• Garlic (minced)

• Italian seasoning or dried oregano

• Salt and black pepper

• Optional: a pinch of sugar for balance

Directions

1. I cook the spaghetti in salted water until al dente, then drain and rinse under cold water to cool it down quickly.

2. In a large bowl, I combine the cooked spaghetti with tomatoes, cucumber, bell peppers, onion, olives, salami, and cheese.

3. In a small bowl or jar, I whisk together the olive oil, red wine vinegar, garlic, Dijon mustard, Italian seasoning, salt, pepper, and a pinch of sugar.

4. I pour the dressing over the salad and toss everything well to combine.

5. I refrigerate the salad for at least 30 minutes so the flavors can meld. Before serving, I top it with grated Parmesan and fresh herbs.

Servings and timing

This recipe makes about 6–8 servings. It takes 15 minutes to prep and another 10–12 minutes to cook the pasta. I usually chill it for 30 minutes before serving, making the total time around 45 minutes.

Variations

I sometimes switch out the spaghetti for rotini, bowties, or gluten-free pasta. If I want a vegetarian version, I leave out the meat and add chickpeas or marinated artichokes. Sun-dried tomatoes, banana peppers, or pepperoncini also add an extra punch. For a creamier texture, I mix in a spoonful of mayo or Greek yogurt with the dressing.

Storage/reheating

I store the salad in an airtight container in the fridge for up to 4 days. The flavors get even better over time. I don’t reheat this dish—it’s meant to be enjoyed cold or at room temperature. If it seems dry after a day or two, I add a splash of olive oil or vinegar before serving.

FAQs

Can I make this salad ahead of time?

Yes, I actually prefer making it the night before. The dressing soaks into the pasta, and everything tastes even better after chilling.

What’s the best type of pasta to use?

Classic spaghetti works great, but I break it in half so it’s easier to eat. Any short pasta like penne or fusilli also works well.

Can I use bottled Italian dressing?

Yes, I can. If I’m short on time, a high-quality store-bought dressing works fine, though I prefer the homemade version for freshness.

How do I keep the pasta from sticking?

After draining, I rinse the pasta under cold water and toss it with a small drizzle of olive oil to prevent clumping.

Is this dish gluten-free?

It can be. I just use gluten-free spaghetti and check that all my added ingredients (like salami and dressing) are certified gluten-free.

Conclusion

Italian Spaghetti Salad is one of those simple, satisfying dishes I can make anytime and know it’ll be a hit. It’s loaded with fresh veggies, savory extras, and a tangy dressing that brings everything together. Whether I bring it to a barbecue, serve it for lunch, or prep it for the week, this salad is always a delicious and reliable choice.

Italian Spaghetti Salad

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings
• Category: Salad
• Method: Tossing
• Cuisine: Italian-American
• Diet: Gluten Free

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Description

Italian Spaghetti Salad is a vibrant, tangy pasta salad featuring spaghetti, crisp veggies, savory meats, olives, and cheese tossed in a zesty Italian dressing. Perfect for potlucks, picnics, or meal prep, it’s a cold pasta dish everyone loves.

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Ingredients

• 12 oz spaghetti, broken in half
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell peppers, chopped (any color)
• 1/2 red onion, thinly sliced
• 1/2 cup black or Kalamata olives, sliced
• 1/2 cup salami or pepperoni, diced
• 1 cup mozzarella or provolone cheese, cubed
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley or basil
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning or dried oregano
• Salt and black pepper, to taste
• Pinch of sugar (optional)

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Instructions

1. Cook spaghetti in salted water until al dente. Drain and rinse under cold water. Drizzle with a bit of olive oil to prevent sticking.
2. In a large bowl, combine cooled spaghetti, tomatoes, cucumber, bell peppers, red onion, olives, salami, and cheese.
3. In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, Italian seasoning, salt, pepper, and sugar if using.
4. Pour the dressing over the salad and toss well to combine.
5. Chill for at least 30 minutes. Top with Parmesan and fresh herbs before serving.

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Notes

• Swap spaghetti with rotini, penne, or gluten-free pasta.
• Make it vegetarian by omitting meat and adding chickpeas or artichokes.
• Add sun-dried tomatoes, banana peppers, or pepperoncini for extra tang.
• Mix in a bit of mayo or Greek yogurt for a creamier variation.
• Fresh herbs like basil or parsley add brightness and color.

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Nutrition

• Serving Size: 1/8 recipe
• Calories: 360
• Sugar: 4g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 35mg