Easy Spaghetti Pasta Salad
There are a lot of pasta salad recipes available, and this spaghetti pasta salad is a go-to favorite for everyone in my family. Making this cold pasta salad in advance allows all of the ingredients to mix together and create a zesty, bold, flavor profile that transcends through the summer and beyond.
One of the best parts of cooking in the summer is the fresh fruits and fresh veggies that are in abundance during the summer months.
So many of my favorite recipes are quick and easy, make-ahead meals that I can serve to my family on a busy weeknight or at a weekend potluck.
Having a fully stocked pantry and a few fresh ingredients makes this recipe a great option when you need something in a pinch.
Salads are my favorite way to dress up any main dish, or keep on hand for a pre-made lunch option when I need something without any additional food prep.
If you’re looking for other great pasta recipes, be sure to try my one pot lemon garlic pasta, creamy chickpea pasta, or my flavorful basil pesto pasta.
What is Spaghetti Pasta Salad?
This particular pasta salad variation is packed with lots of bold flavorful spices that really brings a warm Italian flavor to this dish.
Cucumbers, red onions, bell peppers, and olives add a salty punch to the cold noodles, spicy pepperoni, and parmesan cheese.
This easy spaghetti salad is best when refrigerated overnight and served cold.
You could serve it as a side salad or add some grilled chicken breasts to the salad before serving to make a whole meal.
Why You’ll Love This Recipe
- This is a great summer salad recipe for a picnic or a potluck because it travels really well.
- From start to finish this salad comes together in the amount of time it takes to boil a pot of noodles, perfect for a busy week night or on a meal prep day.
- This is a very versatile salad that can be made with a variety of ingredients. You could try adding cubes of cheddar cheese, feta cheese, diced ham, crispy bacon, and pepperoncini peppers for some added spice.
- Don’t have spaghetti noodles on hand? No problem. This recipe can be made using any dried pasta.
- This salad will feed a crowd or can be stored to serve as a quick weekday lunch. Kids love it in their school lunches.
- Spaghetti pasta salad would be cute served in individual portions in a small mason jar for baby showers, bridal showers, or summer picnics.
- The majority of the ingredients in this recipe are from the pantry, and the fresh ingredients are usually items that I get on my weekly grocery store trip. This is a great way to use some fresh vegetables before they go bad.
Tell Me About Spaghetti Pasta Salad
- Taste– With the tangy vinegar dressing, Italian seasoning, pepperoni, olives, and red onion, this recipe is a flavor-packed salad that holds its own.
- Texture– Since this salad is served cold, the vegetables will hold their integrity for a fresh crunch and the noodles have the perfect silky al dente texture that’s rounded out by the zippy Italian dressing.
- Ease– It doesn’t get much easier than this recipe. As the noodles are boiling you can chop up your ingredients and make your salad dressing. It’s the perfect dish!
- Time– The recipe comes together in under 20 minutes and is perfect on those hot summer days when you don’t want to turn on the oven.
Ingredients for Spaghetti Pasta Salad
- Spaghetti– I like to use thin spaghetti noodles for this recipe, but you can absolutely use whatever dried pasta you have on hand. Just make sure to cook the noodles according to the package instructions.
- Cucumber– If you are using a Persian cucumber, you can just dice it and keep the skin on. If you are using a regular cucumber, you may want to peel the skin depending upon your preference. English cucumber is often best to use in salads since it is seedless.
- Red Peppers – This will add a sweet flavor to the salad. You can use green bell peppers or orange bell peppers if you prefer.
- Red Onion – You can soak the red onion for 15 minutes in cold water if you want to make the onion a little less pungent.
- Cherry Tomatoes – Cherry tomatoes add the perfect bright color and sweet flavor that compliments the other bold flavors. If you can’t find cherry tomatoes, grape tomatoes work well.
- Pepperoni – This adds a great peppery spice to the salad. You can also use mini pepperoni.
- Black Olives – These are perfect for a salty bite
- Parmesan Cheese – The nutty flavor of parmesan cheese really stands out next to all the other flavors in this dish.
- Dressing- Homemade Italian dressing made of olive oil, red wine vinegar, Italian seasoning, and lemon juice really adds a bright acidic flavor that is found in so many Italian recipes.
Make Pasta Salad in 3 Easy Steps
- Cook the Pasta– Cook the pasta in a large pot of salted boiling water. Follow the package directions for tender pasta. Drain and let it cool.
- Add the Other Ingredients– Toss in all ingredients and pour the dressing to coat.
- Refrigerate– Cover it with plastic wrap and chill for 30 minutes up to overnight before serving.
Tips for Making the Best Spaghetti Pasta Salad
- Make sure you use a large mixing bowl to mix the ingredients together. You can transfer the salad to a small bowl to serve.
- Make sure you cook the pasta as instructed to create the perfect al dente texture. If the pasta is overcooked, the salad will become mushy.
- You will want to make sure the pasta has cooled before adding the other ingredients. If you add the dressing while the noodles are still hot, the dressing will slide off of the noodles instead of absorbing into the pasta
- You can break the pasta noodles in half for more bite-sized pieces, which is great for a picnic when you may not have a knife on hand.
- If you are not planning on serving the salad right away, you may want to add the cheese later so that it does not get overly mushy.
How Do You Store Leftover Pasta Salad?
This is the perfect recipe to make a double batch and make ahead of time.
The flavors become even better when they have had a chance to absorb overnight.
You can store the pasta in an airtight container for up to 4-5 days in the refrigerator.
I would recommend storing it in containers rather than with saran wrap to ensure that you keep as much moisture out of the salad as possible.
Frequently Asked Questions
Yes, it can. That’s the great thing about this recipe. You can make it the day before as long as you keep it in the refrigerator.
Spaghetti Pasta Salad Recipe
Spaghetti Pasta Salad Recipe
Equipment
- 1 Cutting board
- 1 large bowl
- 1 pot
- 1 Knife
Ingredients
- 1 lb thin spaghetti noodles
- 1 cucumber (sliced and quartered)
- 1 red bell pepper (diced)
- 1 small red onion (cut into thin pieces)
- 8 oz cherry tomatoes (halved)
- 8 oz mini pepperoni
- 1 can sliced black olives (drained)
- ⅓ cup grated parmesan cheese
- 1 tsp sea salt
Dressing
- ¾ cup olive oil
- ¼ cup vinegar (red wine or white wine vinegar)
- 2 tbsp Italian seasoning
- 1 tsp sugar
- ¾ tsp sea salt
- ½ tsp black pepper
- 1 tsp lemon juice
Instructions
- Bring a large pot of water to a boil. Add in 1 tsp. of sea salt and the pasta. Cook until al 'denté. Drain.
- Once the pasta is cooled, toss all of the salad ingredients in a large bowl.
- In a small bowl, combine the salad dressing ingredients.
- Pour the dressing over the salad and toss to coat the salad.
- Chill for 30 minutes before serving.
Notes
- Make sure you use a large mixing bowl to mix the ingredients together. You can transfer the salad to a small bowl to serve.
- Make sure you cook the pasta as instructed to create the perfect al dente texture. If the pasta is overcooked, the salad will become mushy.
- You will want to make sure the pasta has cooled before adding the other ingredients. If you add the dressing while the noodles are still hot, the dressing will slide off of the noodles instead of absorbing into the pasta
- You can break the pasta noodles in half for more bite-sized pieces, which is great for a picnic when you may not have a knife on hand.
- If you are not planning on serving the salad right away, you may want to add the cheese later so that it does not get overly mushy.