A refreshing, colorful spaghetti salad loaded with crisp cucumbers, juicy tomatoes, crunchy bell peppers, black olives, and tender spaghetti tossed in a tangy Italian-style dressing. Perfect for summer cookouts, potlucks, family dinners, and meal prep!

Ingredients

  • 1 lb (450 g) thin spaghetti
  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 green bell pepper, chopped
  • 1 small red onion, finely diced
  • 1 cup sliced black olives
  • 1/2 cup diced zucchini, optional
  • 1/2 cup Italian salad dressing
  • 2 tablespoons olive oil, optional
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1/4 cup grated Parmesan cheese, optional

Instructions

  1. Cook the spaghetti: Boil the spaghetti in salted water according to the package instructions until just tender. Drain, rinse under cold water, and cool completely.
  2. Prepare the vegetables: Chop the cucumber, tomatoes, bell pepper, red onion, zucchini, and olives.
  3. Make the dressing: Whisk together the Italian dressing, olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and pepper.
  4. Combine: Place the cooled spaghetti and chopped vegetables in a large bowl. Pour the dressing over everything and toss until evenly coated.
  5. Chill: Refrigerate for 1–2 hours to allow the flavors to blend.
  6. Serve: Toss again before serving. Add Parmesan cheese if desired, and enjoy!

Tips for the best pasta salad

  • Break the spaghetti in half before cooking for easier serving.
  • Rinse the cooked pasta with cold water to stop cooking and cool it quickly.
  • Add extra dressing before serving if the pasta absorbs too much.
  • For more flavor, add mozzarella cubes, pepperoni, or fresh parsley.
  • For a vegan version, use vegan Italian dressing and skip the Parmesan.

Nut information and allergens

  • Nuts: The basic recipe contains no nuts.
  • Dairy: Parmesan contains milk; omit it for a dairy-free version.
  • Gluten: Regular spaghetti contains wheat and gluten. Use certified gluten-free pasta if needed.
  • Soy and other allergens: Check the Italian dressing label, as ingredients vary by brand.

Prevent cross-contact if cooking for someone with a serious food allergy.

Questions & Answers

1. Can I make spaghetti salad ahead of time?

Yes! Prepare it a day ahead, refrigerate it in an airtight container, and toss before serving.

2. How long does it last in the refrigerator?

It generally keeps for 3–4 days when refrigerated promptly at 4°C (40°F) or below.

3. Can I use regular spaghetti instead of thin spaghetti?

Absolutely. Regular spaghetti or angel hair pasta can also work, although cooking times and texture will vary.

4. Can I add protein?

Yes! Grilled chicken, chickpeas, cubed cheese, or chopped boiled eggs make tasty additions.

5. Why does my pasta salad become dry?

Pasta absorbs dressing as it sits. Stir in a little extra Italian dressing just before serving.

6. Is this salad served hot or cold?

It is best served cold or lightly chilled.

7. Can I make it without bottled Italian dressing?

Yes. Combine olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic, salt, and pepper for a simple homemade dressing.

8. Is spaghetti salad healthy?

It can be part of a balanced meal. Add plenty of vegetables and a protein source, and adjust the dressing to your preferences.

Serving suggestion: Serve this colorful spaghetti salad alongside grilled chicken, burgers, sandwiches, or roasted vegetables for an easy and delicious meal.