Spaghetti Salad

A light, fresh, and flavorful spaghetti pasta salad for your next potluck, cookout, or picnic!

Course Salad, Side Dish

Cuisine American

Keyword cold spaghetti salad, spaghetti pasta salad, spaghetti salad, spaghetti salad recipe

Prep Time 15

Cook Time 20

Chilling Time 2

Total Time 2 35

Servings people

Calories 424kcal

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

Cook spaghetti in a large pot of well-salted boiling water according to package directions. Drain and rinse under cold water.

In a large bowl, combine the cooled spaghetti with the tomatoes, cucumber, bell pepper, cheese, red onion, and olives.

Pour about ¾ of the bottle (12 ounces) of Italian dressing over the mixture. Toss everything until well coated. Save the extra dressing in the fridge for later.

Cover and refrigerate for at least 2 hours (or overnight) to let the flavors come together. Just before serving, give everything a good stir. Taste and season with salt and pepper, if desired. Add the reserved dressing if the salad seems a little bit dry. Sprinkle with fresh parsley.