Spaghetti Pasta Salad
This Spaghetti Pasta Salad is the cold pasta side dish I make on repeat all summer long. Tender spaghetti noodles get tossed with crunchy veggies, salty pepperoni, and a zippy homemade Italian dressing. It comes together in under thirty minutes of hands-on work, and it only gets better the longer it sits in the fridge. Perfect for potlucks, cookouts, and family dinners, this easy pasta salad is always a crowd-pleaser.
Equipment
- Large stockpot for cooking spaghetti
- Colander for draining pasta
- Large mixing bowl for tossing and storing salad
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Small Jar or Bowl for whisking dressing
- Microplane Fine Grater optional, for grating parmesan
- OXO Good Grips Salad Spinner optional, for drying vegetables
Ingredients
- 1 pound spaghetti regular or thin
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1/3 cup red onion thinly sliced
- 1/2 cup black olives sliced
- 6 ounces pepperoni sliced or quartered
- 3/4 cup Parmesan cheese grated
- 1/4 cup fresh parsley chopped, plus extra for garnish
For the Dressing
- 3/4 cup extra virgin olive oil good quality, cold-pressed if possible
- 1/4 cup red wine vinegar
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- salt and black pepper to taste
Instructions
- Cook spaghetti in salted boiling water until al dente. Drain and rinse immediately under cold water until fully cooled.
- Wash and dry vegetables thoroughly. Halve cherry tomatoes, dice cucumber and bell peppers, thinly slice red onion, and slice black olives.
- Slice or quarter pepperoni, grate Parmesan cheese, and chop fresh parsley.
- In a small jar or bowl, combine olive oil, red wine vinegar, garlic, Italian seasoning, Dijon mustard, and sugar. Season with salt and pepper. Whisk or shake until combined and slightly thickened.
- Add cooled spaghetti to a large mixing bowl with tomatoes, cucumber, bell peppers, red onion, olives, and pepperoni. Pour about three-quarters of the dressing over top and toss gently to coat all noodles.
- Cover and refrigerate for at least 2 hours. Before serving, toss again, add remaining dressing if needed, and top with Parmesan and parsley.
Notes
- Make ahead: This salad is actually better when made a day ahead. The flavors meld and deepen overnight.
- Dressing tip: Reserve some dressing to add just before serving, as noodles absorb dressing as they sit.
- Pasta texture: Rinse pasta thoroughly with cold water to stop cooking and remove excess starch that causes clumping.
- Vegetable prep: Pat vegetables dry after washing to prevent watering down the dressing.
- Bottled dressing shortcut: Use 1 cup of good quality bottled Italian dressing instead of homemade if pressed for time.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Toss before serving leftovers.
- Add protein: Boost with grilled chicken, salami, or cubed mozzarella for a heartier main dish salad.
- Spicy version: Add pepperoncini or a pinch of crushed red pepper flakes for heat.
- Greek twist: Swap Parmesan for feta cheese and use kalamata olives instead of black olives.
- Freezing not recommended: Vegetables lose their crunch and become watery when thawed.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 34gProtein: 10gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 480mgPotassium: 220mgFiber: 2gSugar: 3gVitamin A: 8IUVitamin C: 45mgCalcium: 15mgIron: 8mg
Tried this recipe?Let us know how it was!