Classic Italian Spaghetti Pasta Salad
This colorful spaghetti pasta salad is loaded with fresh vegetables, olives, cheese, and tossed in a zesty homemade Italian dressing. It’s perfect for potlucks, BBQs, family gatherings, meal prep, or as a light lunch.
Servings: 12–15
Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time: 2 hours (recommended)
Ingredients
For the Salad
- 1 pound (16 oz) spaghetti
- 1 pint cherry tomatoes, halved
- 2 cups cucumber, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ½ medium red onion, finely diced
- 1 cup sliced black olives
- 8 oz mozzarella pearls or cubed mozzarella cheese
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh basil (optional)
Homemade Italian Dressing
- ¾ cup extra virgin olive oil
- ½ cup red wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon sugar or honey (optional, balances acidity)
- 1 teaspoon salt
- ½ teaspoon black pepper
Shortcut: Use one 16-ounce bottle of your favorite Italian dressing.
Instructions
Step 1: Cook the Pasta
Bring a large pot of well-salted water to a boil.
Cook spaghetti until just al dente according to package directions.
Drain immediately.
Rinse under cold water until completely cooled.
Drain thoroughly.
Step 2: Prepare the Vegetables
While the pasta cools:
- Halve tomatoes
- Dice cucumbers
- Dice peppers
- Finely chop onion
- Slice olives if needed
- Cube mozzarella if not using pearls
Step 3: Make the Dressing
Whisk together:
- Olive oil
- Vinegar
- Lemon juice
- Dijon mustard
- Garlic powder
- Onion powder
- Italian seasoning
- Oregano
- Salt
- Pepper
- Red pepper flakes
Taste and adjust seasoning.
Step 4: Assemble
In a very large bowl combine:
- Spaghetti
- Tomatoes
- Cucumbers
- Bell peppers
- Onion
- Olives
- Mozzarella
- Parsley
- Basil
Pour dressing over everything.
Toss until evenly coated.
Step 5: Chill
Cover and refrigerate at least 2 hours.
For the best flavor, chill overnight.
Before serving, toss again.
If it seems dry, drizzle with a little olive oil or extra Italian dressing.
Optional Add-Ins
- Pepperoni
- Salami
- Grilled chicken
- Chickpeas
- Artichoke hearts
- Pepperoncini
- Sun-dried tomatoes
- Feta cheese
- Parmesan cheese
- Fresh spinach
- Avocado (add just before serving)
Make-Ahead Tips
This salad tastes even better the next day.
If making more than 24 hours ahead:
- Reserve a little dressing.
- Add the remaining dressing just before serving.
Storage
Refrigerator: 4–5 days in an airtight container.
Do not freeze, as the vegetables lose their texture.
Approximate Nutrition (Per Serving – 12 Servings)
- Calories: 310
- Protein: 9g
- Carbohydrates: 28g
- Fat: 19g
- Saturated Fat: 5g
- Fiber: 3g
- Sugar: 4g
- Sodium: 370mg
Nutrition varies depending on the dressing and optional add-ins used.
Nut Information
This recipe is nut-free as written.
However:
- Always check the labels on bottled Italian dressing, Dijon mustard, and shredded or pre-packaged cheeses, as some brands are processed in facilities that also handle tree nuts.
- If serving guests with food allergies, verify all packaged ingredients and avoid cross-contamination by using clean utensils and preparation surfaces.
Frequently Asked Questions
Can I make this a day ahead?
Yes. In fact, it’s even better after chilling overnight because the pasta absorbs the dressing and the flavors meld together.
Why rinse the pasta?
Rinsing stops the cooking process, cools the pasta quickly, and removes excess surface starch so the noodles don’t stick together.
Can I use a different pasta shape?
Absolutely. Rotini, bow ties, penne, fusilli, cavatappi, or farfalle all work well and hold the dressing nicely.
How do I keep the pasta salad from drying out?
Reserve about ½ cup of the dressing and toss it with the salad just before serving. You can also add a drizzle of olive oil if needed.
Can I make it gluten-free?
Yes. Substitute your favorite gluten-free spaghetti or another gluten-free pasta. Cook it just to al dente, as gluten-free pasta can soften more quickly.
What protein can I add?
Grilled chicken, diced ham, salami, pepperoni, grilled shrimp, tuna, or chickpeas are all great options.
Can I use bottled dressing?
Yes. A good-quality Italian dressing is a convenient substitute for the homemade version. You’ll need about 16 ounces (2 cups).
Can I omit the cheese?
Certainly. The salad is still flavorful without cheese, making it suitable for dairy-free diets if you also use a dairy-free dressing.
How long can it sit out?
For food safety, don’t leave the salad at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
What pairs well with spaghetti pasta salad?
It’s delicious alongside grilled burgers, barbecue chicken, steak, pulled pork, sandwiches, fried chicken, baked fish, or as part of a picnic or potluck spread.
