This refreshing spaghetti salad highlights summer vegetables—sweet cherry tomatoes, crisp cucumbers, and colorful bell peppers—tossed with spaghetti and finished in a bright homemade Italian-style vinaigrette. It’s an easy, crowd-pleasing dish perfect for backyard barbecues, potlucks, or a light weeknight meal.
Swap the usual pasta salads for this spaghetti version: tender strands of pasta are combined with fresh, seasonal produce and coated in a tangy, herb-forward dressing you can whisk together in minutes. Serve it chilled as a main course, or alongside grilled meats and vegetables for a full summer spread.
Why I Love This Spaghetti Pasta Salad Recipe
- Versatile: Use whatever summer produce you have on hand. This salad adapts well to additions and substitutions, making it great for garden-fresh vegetables or pantry staples.
- Satisfying: Light but filling, it works as a simple main dish with a side or as a hearty lunch.
- Big on flavor: Unlike milder, mayo-heavy pasta salads, this version is savory and bright—featuring garlic, Parmesan, fresh and dried herbs, and a zesty dressing that clings nicely to the noodles.
What You’ll Need
Below are the main components and notes for this salad. Check the ingredient list in the recipe card for exact amounts.
For the Dressing
- Extra-virgin olive oil for richness and body.
- White wine vinegar (or lemon juice or red wine vinegar) for brightness.
- Dijon mustard to emulsify and add a tangy bite.
- Mayonnaise for a touch of creaminess and balance.
- Honey to soften the acidity with a hint of sweetness.
- Garlic freshly minced for savory depth.
- Parmesan finely grated—optional in the dressing but delicious.
- Dried herbs such as thyme, basil, and oregano (or Italian seasoning).
- Salt and pepper to taste.
For the Salad
- Spaghetti cooked to al dente; other pastas will also work.
- Cherry or grape tomatoes halved or quartered for juicy bursts.
- English cucumber or any cucumber, chopped for crunch.
- Bell peppers a mix of colors adds sweetness and color.
- Red onion thinly sliced for bite; swap with scallions if preferred.
- Pitted black olives sliced for briny contrast.
- Seasoned salt or plain salt to taste.
- Garnish: grated Parmesan and fresh basil.
Can I Use A Different Dressing?
Yes. The offered homemade Italian-style dressing pairs especially well with the ingredients here, but a simple olive oil and vinegar mix or a store-bought Italian dressing will work fine when you need a quicker option.
How To Make Spaghetti Salad
Follow these straightforward steps to build the salad. It’s quick to prepare and even better after chilling for a bit.
- Make the dressing: Whisk extra-virgin olive oil, white wine vinegar, Dijon mustard, mayonnaise, honey, minced garlic, grated Parmesan, dried thyme, basil, oregano, salt, and pepper until emulsified.
- Cook the spaghetti: Boil until al dente according to package directions, drain, and rinse under cold water to stop the cooking and cool the pasta.
- Dress the pasta: Toss the cooled spaghetti with about half the dressing so the noodles absorb flavor. Refrigerate until you’re ready to assemble.
- Add vegetables: Stir in the tomatoes, cucumber, bell peppers, red onion, and sliced olives. Pour the remaining dressing over the salad.
- Season and finish: Sprinkle seasoned salt, additional grated Parmesan, and freshly ground black pepper. Toss everything to combine and garnish with fresh basil before serving.
Variation Ideas
This salad is forgiving and easy to customize. A few ways to vary it:
- Add more veggies: Try chopped broccoli, cauliflower, pickled carrots, or sliced mushrooms.
- Include cheese: Crumbled feta or chopped fresh mozzarella are delicious additions.
- Add protein: Fold in salami, cubed ham, chopped prosciutto, chicken, or chopped hard-boiled eggs.
- Swap the pasta: Use spiral pasta, ziti, or another favorite shape if you prefer.
Recipe Tips for Success
- Chill before serving: Let the salad rest in the fridge for at least two hours so flavors meld and the dish is nicely chilled.
- Cook pasta al dente: Slightly firm noodles hold up better after tossing and chilling.
- Keep it cold: Rinsing the pasta under cold water stops cooking and helps keep the salad refreshing.
- Short on time: A bottled Italian dressing or a quick oil-and-vinegar mix works well if you need a shortcut.
Serving Suggestions
Serve this spaghetti salad at barbecues, on hot evenings, or as part of a picnic spread. It pairs well with simple green salads, grilled chicken or pork, and grilled vegetables like corn on the cob or summer squash kebabs. For a complete summer menu, offer a chilled beverage such as a fruit-forward pitcher drink or frozen cocktail.
Proper Storage
- Refrigerate: Store leftovers in an airtight container for up to three days.
- Refresh before serving: If the salad seems dry, add a drizzle of olive oil and a splash of vinegar to revive the flavors.
More Salad Recipes To Try
- American Classic Potato Salad
- Macaroni Salad
- Fiesta Pasta Salad
- Shrimp Salad with Avocados
Spaghetti Salad
Ingredients
For homemade Italian dressing:
- 2/3 cup extra-virgin olive oil
- 1/2 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 3 cloves garlic, minced
- 2 tablespoons finely grated Parmesan
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the salad:
- 1/2 pound spaghetti
- 10 ounces cherry or grape tomatoes, quartered
- 1 English cucumber, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 1 cup pitted black olives, sliced
- 1 teaspoon seasoned salt, to taste
- 1/3 cup freshly grated Parmesan for garnish
- Fresh basil for garnish
Instructions
Make the Homemade Dressing:
- Combine all dressing ingredients in a jar with a tight-fitting lid. Shake vigorously until well combined. Refrigerate until ready to use.
Prepare the Spaghetti:
- Cook the spaghetti in salted boiling water until al dente, about 10 minutes. Drain and rinse under cold water to stop cooking.
- Transfer to a covered container, pour half the dressing over the pasta, and toss to coat. Refrigerate until ready to assemble (this can be done up to 2 days ahead).
Assemble the Salad:
- Add the chopped tomatoes, cucumber, bell peppers, red onion, and sliced olives to the dressed spaghetti.
- Pour the remaining dressing over the salad, then sprinkle seasoned salt, freshly grated Parmesan, and black pepper.
Combine and Serve:
- Toss everything thoroughly so the ingredients are evenly coated. Garnish with extra Parmesan and fresh basil. Serve immediately or keep chilled until serving.
Notes
Nutrition
| Carbohydrates: 39 g
| Protein: 9 g
| Fat: 34 g
Nutritional info is an estimate and provided as courtesy. Values may vary based on ingredients and preparation methods.
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