This is the bowl that empties first at every summer cookout around here. It’s my spin on my friend Jackie’s classic pasta salad, made with long noodles, crisp veggies, and plenty of cubed cheese tossed in zesty Italian dressing. Make it the night before and it only gets better as it chills!
More cold pasta salads:
Before You Get Started
A few small things separate a great spaghetti salad from a dry, clumpy one. Get these right and the rest is just toss and chill:
- Start with al dente pasta. It keeps softening as it chills, so pull it slightly firm and it lands just right after time in the fridge.
- Rinse cold, then chill. Cold water stops the cooking and rinses off surface starch so noodles don’t clump. Then chill at least 2 hours so the flavors come together.
- Hold back some dressing. Pasta drinks up dressing as it sits, so reserve about a quarter of the bottle and toss it in right before serving.
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How to Make Spaghetti Salad
There’s almost no cooking here, just boil, toss, and let the fridge do the work. You’ll find the full measurements in the recipe card below, but here’s how it comes together:
Step 1: Cook the Spaghetti
Boil the spaghetti in a large pot of well-salted water until al dente.
Drain, then rinse under cold water until the noodles are cool to the touch. The cold rinse stops the cooking and keeps the strands from sticking together in a clump.
Step 2: Combine the Salad
In a large bowl, toss the cooled spaghetti with the tomatoes, cucumber, bell pepper, cheese, red onion, and olives until everything is evenly mixed.
⇢ Use what’s in your crisper. Broccoli, cauliflower, corn, zucchini, and even mushrooms all work here, so this is a great way to use up the produce drawer.
Step 3: Add the Dressing
Pour about three-quarters of the bottle of Italian dressing over the salad and toss until well coated.
Save the rest in the fridge for later. The salad will look a little wet at this stage, which is exactly what you want before it chills.
Step 4: Chill, then Serve
Cover and refrigerate for at least 2 hours, or overnight. Just before serving, give everything a good stir and taste for salt and pepper.
If the salad seems dry, toss in the reserved dressing to loosen it up, then finish with a little chopped parsley.
What to Serve It With
Spaghetti salad is a side, so it’s happiest next to something off the grill. It’s especially good with my Grilled Hamburgers or a platter of BBQ Chicken Breast.
Preparation and Storage Tips
Make ahead: Make the salad at least 2 hours before serving so the flavors have time to come together. Overnight is even better.
Store: Keep leftovers in an airtight container in the fridge for 3 to 4 days. The veggies tend to soften and release liquid after the first day, so a stir and a splash of the reserved dressing will freshen it back up.
Freeze: Not recommended. The vegetables and noodles turn mushy and watery once thawed.
Frequently Asked Questions
Do you break the spaghetti before cooking?
It’s optional. Snapping the noodles in half makes the salad easier to toss and serve. If you like long strands, leave them whole and run a knife through the bowl a few times before serving.
Can I add meat to make it a meal?
Yes. Salami, mini pepperoni, diced ham, or chopped grilled chicken all turn this side into a light main dish.
Can I use homemade dressing instead of bottled?
Absolutely. Any zesty Italian vinaigrette works, and making your own lets you control the salt and herbs.
Should I serve it cold?
Yes. Serve it straight from the fridge. The chill is what sets the flavors and keeps the vegetables crisp.
More Cookout and Potluck Sides
Did you make this recipe?
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Easy Spaghetti Salad
Ingredients
- 1 lb. spaghetti
- 1 ½ cups cherry tomatoes, halved
- 1 English cucumber, diced (about 1 cup)
- 1 medium bell pepper (any color), seeded and diced (about 1 cup)
- 1 cup (4 ounces) cubed cheddar cheese, mozzarella cheese, or Monterey Jack cheese
- ½ small red onion, thinly sliced (about ½ cup)
- 1 (2.25 ounce) can sliced black olives, drained (about ½ cup)
- 1 (15-16 ounce) bottle Italian dressing (we like Wishbone Italian or Wishbone Zesty Italian)
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley
Instructions
- Cook the Spaghetti in a large pot of well-salted boiling water until al dente. Drain and rinse under cold water until cool.
- Mix the Salad: In a large bowl, combine the cooled spaghetti with the tomatoes, cucumber, bell pepper, cheese, red onion, and olives.
- Add the Dressing: Pour about three-quarters of the bottle (12 ounces) of Italian dressing over the mixture. Toss until well coated, and save the extra dressing in the fridge for later.
- Chill: Cover and refrigerate for at least 2 hours (or overnight) to let the flavors come together. Just before serving, stir well and season with salt and pepper to taste. Add the reserved dressing if the salad seems dry, then sprinkle with fresh parsley.
Notes
- Pasta: Spaghetti is classic, but rotini, penne, shells, or elbows all work. Break the noodles in half before cooking for easier tossing and serving.
- Veggies: Swap in whatever you have on hand: broccoli, cauliflower, corn, zucchini, or mushrooms.
- Cheese: Cubed cheddar, mozzarella, Monterey Jack, feta, or Parmesan are all delicious in the mix.
- Make it heartier: Add salami, mini pepperoni, diced ham, or bacon to turn it into a light meal.
- Dressing: We like Wishbone Italian or Zesty Italian. Any similar bottle, or a homemade Italian vinaigrette, works well.
- Reserve some dressing: Hold back about a quarter of the bottle and toss it in right before serving so the salad isn’t dry.
- Make ahead: Best after 2 or more hours of chilling. Overnight is even better.
Nutrition
Originally published in June, 2025, this post was updated in June, 2026.
You forgot mushrooms and for those watching there weight use fat free dressing. I always do been making this for 30 years
Yes, mushrooms would be a delicious addition! I love that this recipe is so flexible. It’s a great way to use up any veggies in the produce drawer, and to feature those that you enjoy most. Great tip about the fat-free dressing, too!