Close-up of a colorful Greek pasta salad with spaghetti, cherry tomatoes, cucumber, red onion, olives, feta, and basil. A wooden spoon stirs the ingredients in a clear bowl.

Spaghetti Salad – The Best Cold Pasta Salad for Summer

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Packed with crisp vegetables, briny olives, creamy feta, and tossed in a zesty Italian dressing, this chilled spaghetti salad is a family favorite that’s guaranteed to steal the show at any picnic, potluck, or weeknight dinner. Discover why this colorful, make-ahead dish deserves a spot in your regular rotation—and how you can make it your own with easy Spaghetti Salad and bold flavors!

Why You’ll Love This Spaghetti Salad

This pasta salad delivers big on taste and convenience:

  • Fresh seasonal produce paired with tangy Italian dressing
  • Make-ahead friendly—it actually improves the longer it chills!
  • Versatile: vegetarian, protein add-in, gluten-free, or vegan options
  • Perfect for entertaining: large batch, crowd pleaser, and stores well

With bright flavors and endless possibilities, it’s also a great way to use up summer garden veggies.

Key Ingredients

Overhead view of pasta ingredients on white marble: bell pepper, onion, basil, tomatoes, zucchini, olives, feta, spaghetti, Italian dressing.
Gathering all the vibrant, fresh ingredients for a delicious and healthy pasta dish. This colorful spread promises a flavorful meal.
  • Spaghetti noodles: Cooked just al dente and chilled
  • Red bell peppers: Crunchy and sweet
  • Cucumbers: Adds crispness and extra hydration
  • Cherry tomatoes: Bursts of juice in every bite
  • Red onion: Thinly sliced for sharp flavor
  • Black olives: Briny kick
  • Feta cheese: Creamy, tangy accent (choose plant-based or swap for mozzarella if needed)
  • Homemade or bottled Italian dressing: Try a homemade batch for the deepest flavor.
  • Fresh basil or parsley: Uplifts the entire salad

How to Make Spaghetti Salad

  1. Cook and cool spaghetti noodles. Drain, rinse under cold water, and chill to prevent sticking and clumping.
  2. Prep veggies and cheese. Chop all vegetables and crumble the feta cheese.
  3. Combine. Toss noodles, veggies, olives, and cheese in a large bowl.
  4. Dress and season. Add Italian dressing (see Italian Pasta Salad for an easy homemade version), salt, pepper, and fresh herbs. Mix well.
  5. Chill for at least 2 hours. This time allows flavors to meld and the pasta to absorb the dressing.
  • For more dressing and pasta combos, explore our Pasta Salads roundup.

Tips for Success

  • After draining spaghetti, rinse with cold water and shake dry for perfect texture.
  • Add a bit of dressing to noodles before tossing with veggies to prevent clumping.
  • This salad keeps its texture for up to 5 days when stored in an airtight container—great for meal prep and leftovers!
  • Double the dressing recipe if you love extra saucy salads.

Variations and Substitutions

A golden vinaigrette is poured from a measuring cup over a spaghetti salad with tomatoes, red onions, cucumbers, and olives in a glass bowl.
This vibrant spaghetti salad, bursting with fresh vegetables and perfectly tossed pasta, is ready for a generous drizzle of homemade vinaigrette. A truly refreshing and colorful dish perfect for any occasion.
  • Try different noodles: Penne, bowtie, linguine, or gluten-free pasta.
  • Switch the cheese: Substitute mozzarella pearls, goat cheese, parmesan, or omit for vegan.
  • Amp the veggies: Add chopped broccoli, cauliflower, or swap bell pepper colors.
  • Add protein: Include grilled chicken, diced ham, chickpeas, or salami.
  • Customize the dressing: Classic Italian, tangy vinaigrette, or dairy-free alternatives.

Storage Information

Store any leftover spaghetti salad in an airtight container in the fridge for up to 5 days. The flavors continue to develop and taste even better after a night in the fridge—making this the ideal make-ahead dish for busy schedules and entertaining.

Serving Suggestions

Perfect as a refreshing side with grilled meats, sandwiches, burgers, or as a light vegetarian main dish. Serve at outdoor gatherings, or prep for easy family lunches all week long.

Spaghetti Salad Recipe

Ingredients:

  • 1 (1-pound) box spaghetti
  • 1 red bell pepper, chopped
  • 1 medium cucumber, sliced and quartered
  • 2 cups cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup black olives, sliced
  • 4 ounces feta cheese, crumbled
  • 1 cup Italian dressing (plus more to taste)
  • 2 tablespoons fresh chopped basil or parsley
  • Salt and black pepper, to taste

Instructions

  1. Cook the spaghetti al dente, drain and rinse well with cold water.
  2. In a large bowl, combine spaghetti, bell pepper, cucumber, tomatoes, onion, olives, and feta.
  3. Pour dressing over and toss thoroughly to coat. Add herbs, salt, and pepper.
  4. Cover and chill at least 2 hours before serving. Garnish with extra feta and basil for a bright finish.

FAQ

Can spaghetti salad be made gluten-free?
Yes! Use gluten-free spaghetti for zero compromise on taste.

Is this recipe vegetarian or vegan?
Vegetarian as written; omit cheese or use vegan cheese and check dressing ingredients for a fully vegan version.

How do I bulk up this salad?
Add cooked chicken, ham, beans, or even salami for a protein power-up.

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