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A fresh and colorful spaghetti salad blending al dente spaghetti with crunchy vegetables and a tangy Italian vinaigrette, perfect for picnics, potlucks, or light lunches.

  • Total Time: 1 hour 25 minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 12 ounces spaghetti
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup Italian dressing
  • 1/2 cup black olives, sliced (optional)
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add spaghetti and cook according to package directions until al dente (about 8 to 10 minutes).
  3. Drain pasta and rinse under cold water to stop cooking and cool the spaghetti, preventing mushiness.
  4. While pasta cooks, prepare the vegetables: halve cherry tomatoes, dice cucumber, green and red bell peppers, finely chop red onion, and slice black olives if using.
  5. In a large bowl, combine cooled spaghetti, cherry tomatoes, cucumber, green and red bell peppers, red onion, and olives if included.
  6. Drizzle 1 cup Italian dressing over the pasta and vegetables.
  7. Toss everything together using tongs or a large spoon to evenly coat with dressing.
  8. Season with salt and freshly ground black pepper to taste.
  9. Optionally sprinkle grated Parmesan cheese over the salad or use a vegan cheese alternative if desired.
  10. Cover the bowl with plastic wrap or transfer to a sealed container and chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
  11. Serve chilled or at room temperature.

Notes

To maintain texture and avoid sogginess, cook pasta al dente and rinse it with cold water after draining., If not dressing the salad immediately, toss cooled pasta with a little olive oil to keep it separated., Use seeded or cherry tomatoes and dry or seed cucumbers to prevent watery salad., Adjust dressing amount after chilling as dressing mellows in the fridge., Add fresh herbs like basil, parsley, or dill just before serving for best flavor., For vegan option, omit Parmesan cheese or use a plant-based substitute and ensure Italian dressing is vegan., For gluten-free version, substitute spaghetti with gluten-free pasta and cook according to package instructions., To add protein, include chickpeas, kidney beans, diced tofu, or grilled chicken if not vegetarian., Store leftovers in an airtight container in the fridge up to three days, best within 1-2 days., Avoid freezing as it affects texture negatively., If making ahead by more than a few hours or overnight, keep dressing separate and add just before serving.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: Approximately 250 calories per serving
  • Fat: 7g per serving
  • Carbohydrates: 40g per serving
  • Protein: 6g per serving