Italian Spaghetti Pasta Salad Recipe

This zesty, colorful Italian Spaghetti Pasta Salad is made with tender noodles, crisp fresh vegetables, and savory parmesan cheese, all ready in about 25 minutes. The flavors truly come alive once the tangy dressing and spices marinate with the cold pasta in the fridge. I love bringing this to summer potlucks because the bowl is always licked clean before the burgers are even done.

Why This Classic Works

I used to think pasta salad had to be made with rotini or bowties, but swapping in spaghetti completely changes the experience. The long strands hold onto the dressing and seasoning much better than short shapes, ensuring every bite is packed with that robust Italian flavor. It feels more like a substantial deli side dish than just a bowl of cold noodles.

The real secret here is the marinating time, which allows the raw vegetables to soften slightly and release their juices into the dressing. I learned the hard way that serving this immediately results in a dry salad, but giving it just an hour in the fridge transforms it into something cohesive and incredibly savory.

Italian Spaghetti Pasta Salad Ingredients

• Spaghetti: 1 pound, broken into thirds before cooking.
• Italian Dressing: 1 bottle (16 ounces), preferably a “zesty” or “robusto” variety.
• Salad Supreme Seasoning: 3 tablespoons (this specific spice blend is key for the classic taste).
• Cherry Tomatoes: 1 pint, sliced in half.
• Cucumber: 1 large, peeled and diced.
• Red Onion: 1/2 cup, finely diced.
• Green Bell Pepper: 1 medium, seeded and diced.
• Black Olives: 1 can (2.25 ounces), sliced and drained.
• Parmesan Cheese: 1/2 cup, grated.

How To Make Italian Spaghetti Pasta Salad

1. Cook the Pasta: Bring a large pot of salted water to a boil. Break the spaghetti noodles into thirds and cook them to al dente according to the package directions, usually about 9-10 minutes.
2. Rinse and Cool: Drain the pasta immediately and rinse it thoroughly under cold running water. This stops the cooking process and removes excess starch so the noodles don’t stick together.
3. Chop the Vegetables: While the pasta drains, chop the cucumber, green pepper, and red onion into small, uniform pieces. Slice the cherry tomatoes in half.
4. Combine Ingredients: In a very large bowl, combine the cooled spaghetti, chopped vegetables, black olives, and parmesan cheese. Pour the entire bottle of Italian dressing over the top and sprinkle with the Salad Supreme seasoning.
5. Toss and Chill: Toss everything together with tongs until the pasta is evenly coated. Cover the bowl and refrigerate for at least 2 hours before serving to let the flavors meld.

Recipe Tips

• Break the noodles: Breaking the spaghetti before boiling makes the salad much easier to eat and serve. Long noodles can become a tangled mess when cold.
• Don’t skip the rinse: Rinsing with cold water is controversial for hot pasta, but essential for salad. It washes away starch that causes gumminess and ensures the dressing coats the strands nicely.
• Add protein: For a heartier version, toss in mini pepperoni slices or cubed mozzarella cheese.
• Seasoning substitute: If you can’t find Salad Supreme, use a mix of paprika, sesame seeds, poppy seeds, celery salt, and a pinch of cayenne.

What To Serve With Italian Spaghetti Pasta Salad

This salad is the ultimate sidekick for grilled meats like cheeseburgers, hot dogs, or BBQ chicken thighs. It also pairs beautifully with corn on the cob and watermelon slices for a complete summer feast.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. The salad actually tastes better on day two, though you may need to give it a quick toss or add a splash of extra dressing if the pasta has absorbed it all. Do not freeze this dish, as the vegetables will become mushy.

FAQs

Can I make this ahead of time?
Yes, this is one of the best make-ahead salads. Making it the night before allows the dressing to soak into the pasta, enhancing the flavor significantly.

What if I can’t find Salad Supreme?
You can make a quick homemade version using paprika, sesame seeds, salt, garlic powder, and dried parsley. It won’t be identical, but it will still be delicious.

Why is my pasta salad dry the next day?
Pasta acts like a sponge and drinks up the dressing overnight. Simply stir in a little extra Italian dressing or a drizzle of olive oil before serving to bring the moisture back.

Nutrition

• Calories: 340
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 850mg
• Total Carbohydrate: 45g
• Protein: 9g

Try More Recipes:

• Italian Chopped Salad Sandwich
• Italian Chicken Salad Recipe
• Italian Sandwich Salad Recipe

Italian Spaghetti Pasta Salad

Recipe by Paula

Servings

8

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Italian Spaghetti Pasta Salad combines tender cold noodles, crunchy veggies, and zesty dressing for the ultimate 25-minute side dish. Loaded with cherry tomatoes, cucumbers, and savory parmesan, it’s a crowd-pleasing classic perfect for picnics and BBQs.

Ingredients

• 1 pound spaghetti, broken into thirds

• 1 bottle (16 ounces) Zesty Italian dressing

• 3 tablespoons Salad Supreme seasoning

• 1 pint cherry tomatoes, halved

• 1 large cucumber, diced

• 1/2 cup red onion, finely diced

• 1 medium green bell pepper, diced

• 1 can (2.25 ounces) sliced black olives, drained

• 1/2 cup grated Parmesan cheese

Directions

• Cook the Pasta: Bring a large pot of salted water to a boil. Break the spaghetti noodles into thirds and cook them to al dente according to the package directions, usually about 9-10 minutes.
• Rinse and Cool: Drain the pasta immediately and rinse it thoroughly under cold running water. This stops the cooking process and removes excess starch so the noodles don’t stick together.
• Chop the Vegetables: While the pasta drains, chop the cucumber, green pepper, and red onion into small, uniform pieces. Slice the cherry tomatoes in half.
• Combine Ingredients: In a very large bowl, combine the cooled spaghetti, chopped vegetables, black olives, and parmesan cheese. Pour the entire bottle of Italian dressing over the top and sprinkle with the Salad Supreme seasoning.
• Toss and Chill: Toss everything together with tongs until the pasta is evenly coated. Cover the bowl and refrigerate for at least 2 hours before serving to let the flavors meld.