Easy-to-make Spaghetti Salad is the perfect year-round pasta salad for a party, potluck, or feeding a crowd. Tender pasta, pepperoni, and fresh veggies tossed in a delicious homemade vinaigrette dressing make this recipe the ultimate summer pasta dish!
I love pasta salad, and this one, along with my Caprese Pasta Salad and Mediterranean Pasta Salad, is a favorite I make on repeat!
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When it’s time to make a menu for any gathering, I want simple and uncomplimented recipes. Casual entertaining is my mantra so everyone, including me, is relaxed and happy. A cold pasta salad “fits the bill” for those requirements and is the perfect party side dish.
Easy Cold Spaghetti Salad: My Go-To Pasta Salad
This Italian-inspired pasta salad is a meal prep dream! I make it ahead of time, and let the pasta soak up all that delicious dressing, ensuring that every bite is packed with flavor. Y’alI, I can’t count the number of picnics, potlucks, church covered dish dinners and cookouts I’ve taken this to and I always bring back an empty bowl!
How Do You Make Spaghetti Salad?
- Cook spaghetti pasta according to package directions. Drain and rinse.
- Add spaghetti, tomatoes, cucumbers, onion, and pepperoni to a large bowl. Drizzle over the dressing and toss all ingredients together. Sprinkle on Parmesan cheese and parsley.
Spaghetti Salad Ingredients
- Spaghetti Pasta – You can use regular-sized or thin spaghetti.
- Cherry Tomatoes – Or grape tomatoes, are perfect in this salad.
- Cucumbers – You can use the full-sized cucumbers or the smaller ones.
- Sliced Pepperoni – This gives a hint of meaty flavor and Italian zing.
- Red Onion – The spice of purple onion meshes perfectly with the other ingredients.
- Parmesan Cheese – Adds an additional flavor that compliments the overall dish.
- Parsley –Adds a fresh pop of herby flavor.
- Homemade Vinaigrette Dressing – Once you make this dressing, you’ll always want to have it on hand for other salads, too! It’s made with a handful of pantry staples.
Variations and Additions To Easy Spaghetti Salad
- If you want a tangier, cheesier flavor, swap the parmesan cheese for feta cheese, as in my Couscous Feta Tomato Salad.
- Add bell pepper, black olives, and/or sweet onion.
- Although the recipe calls for “spaghetti pasta,” you can still substitute penne, rotini, or any pasta you choose.
Often Asked Questions and Answers
Absolutely! Follow the recipe directions and store the spaghetti salad in an airtight container. It will keep for up to 3 days.
If you want to keep it vegetarian, add more vegetables. You can also add grilled and chopped pieces of chicken.
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To mix any dressing that may have settled, give the salad a toss before serving.
What Goes With Pasta Salad With Spaghetti Noodles?
The ways to serve this crazy good cold salad are just about endless. It’s a potluck favorite that disappears quickly, and as a fresh veggie pasta salad, it’s a terrific side dish for cookouts.
- Side Dish – Oven Fried Chicken, Crock Pot Pulled Pork or Roast Beef And Cheese Sandwiches.
- Main Dish Salad – Healthy Mushroom Soup, Zucchini Cheese Bread.
More Delicious Pasta Salad Recipes
If you tried this recipe for the best Spaghetti Pasta Salad or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 1 pound spaghetti
- 2 cups grape tomatoes – halved
- 2 cups cucumbers – sliced and halved
- 1 cup pepperoni slices – halved
- ¾ cup red onion – minced
- ¾ cup Parmesan cheese – grated
- 2 tablespoons fresh parsley – chopped
- Italian Vinaigrette Dressing – about 1 ¼ cup
Italian Vinaigrette Dressing
- ¾ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup fresh lemon juice
- 1 teaspoon garlic – minced
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- 1 teaspoon salt
Instructions
- Cook spaghetti pasta according to package directions. Drain and rinse.
- To a large bowl add spaghetti, tomatoes, cucumbers, onion, and pepperoni. Drizzle over dressing and toss all ingredients together. Sprinkle on Parmesan cheese and parsley.
- Serve immediately. **Can be made a day ahead of serving. Store in an airtight container in fridge for up to 3 days.
Italian Vinaigrette Dressing
- Add olive oil, vinegar, lemon juice, garlic, oregano, basil, pepper and salt to a small bowl or jar. Mix together or shake to incorporate all ingredients.
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