Few dishes capture the vibrant, carefree spirit of summer like a chilled spaghetti salad. This crowd-pleasing recipe combines tender pasta with crisp, colorful vegetables and two kinds of cheese, all tossed in a tangy Italian dressing that makes each bite zesty and refreshing. It’s a perfect side dish for barbecues, picnics, or even as a light lunch on a warm day.
What makes this salad truly stand out is its versatility and ease. You can use store-bought dressing for speed, or craft a homemade version packed with garlic, herbs, and a hit of red wine vinegar for elevated flavor. The vegetables offer crunch and brightness, while the cheeses give it a creamy, savory edge. It’s a smart way to make pasta feel light and seasonal.
As a bonus, spaghetti salad only gets better as it sits in the fridge. The flavors meld beautifully over time, making it ideal for prepping ahead. Serve it in a big bowl garnished with a few extra cherry tomatoes or herb sprigs, and it’s guaranteed to draw compliments.
Whether you’re hosting a backyard cookout or bringing a dish to a potluck, this spaghetti salad is always a hit. It’s the kind of recipe that invites improvisation and delivers maximum impact with minimal fuss.
Servings: 8–10
Total Time: 30 minutes (plus at least 1 hour chill time)
Ingredients:
For the salad:
- 1 lb spaghetti noodles, broken in half
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 English cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 (2.25 oz) can sliced black olives, drained
- 1/2 cup cheddar cheese, cubed
- 1/4 cup grated Parmesan cheese
- Salt & black pepper to taste
- 1 1/2 cups Italian dressing (store-bought or homemade)
For homemade Italian dressing (optional):
- 1 1/2 cups extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp dried oregano
- 1 1/2 tsp dried basil
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 3 tbsp Parmesan cheese
- Salt & pepper to taste
Instructions:
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