Spaghetti Salad

When warm weather hits and the grills come out, there’s one side dish I find myself making on repeat—Spaghetti Salad. It’s bright, crisp, tangy, and somehow gets even better the longer it sits in the fridge. If you’re looking for something a little different from the usual pasta salad, this chilled spaghetti version might just become your new go-to.

I first stumbled upon this recipe years ago at a family cookout. You know the type—everyone brings a dish, and there’s always that one bowl that gets scraped clean before you even get a second helping. That dish was this spaghetti salad. It was love at first bite. Since then, I’ve made a few tweaks to suit our tastes, and now it’s a summer staple in our house. The best part? It’s one of those recipes that looks colorful and impressive but is secretly super easy to pull together.

With crunchy veggies, bold Italian seasoning, and just the right balance of cheese and dressing, this dish checks all the boxes. It’s satisfying without being heavy and holds up beautifully whether you’re serving it at a backyard BBQ or prepping lunches for the week.

Let’s jump right in and get started on making this incredibly flavorful Spaghetti Salad.

Ingredients You’ll Need

Here’s everything you’ll need to make this crowd-pleasing salad:

• 1 pound spaghetti noodles

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• ½ red onion, thinly sliced

• 1 English cucumber, sliced

• 1 cup grape tomatoes, halved

• 2.25 oz can sliced olives, drained

• ½ cup cheddar cheese, cut into cubes

• ¼ cup grated Parmesan cheese

• 1 tablespoon McCormick Salad Supreme seasoning

• 1 teaspoon garlic powder

• 16 oz bottle Italian dressing

• 1 tablespoon kosher salt (for boiling pasta)

This combo of ingredients creates a perfect balance of crunch, tang, and savory richness. The fresh veggies bring texture, the cheeses add creaminess and saltiness, and that zesty Italian dressing ties everything together.

STEP 1: Cook the Spaghetti to Al Dente

Start by cooking your spaghetti noodles according to the package directions. I like to add a full tablespoon of kosher salt to the boiling water—it’s a simple trick that really helps season the pasta from the inside out.

Stir the noodles often to prevent them from sticking together and cook until just al dente (firm to the bite). You don’t want mushy pasta here since it’s going to soak in a lot of dressing later. Once the spaghetti is done, drain it well and let it cool completely. I usually lay it out on a baking sheet to speed up the cooling process and prevent clumps.

STEP 2: Chop and Prep the Vegetables and Cheeses

While the pasta is cooling, you can prep the rest of your ingredients. Dice up your green and red bell peppers, slice the red onion thinly, and cut the cucumber into rounds. I personally love using English cucumber here since it’s crisp and seedless, but if all you have is a regular cucumber, that works too—just scoop out the seeds before slicing.

Next, halve your grape tomatoes, drain the olives, and cube the cheddar cheese. Add all of these into a large mixing bowl. Sprinkle in the grated Parmesan for that extra hit of umami.

This step is where all the color and crunch come in. Don’t be surprised if your bowl already looks pretty enough to serve—it’s a rainbow of fresh ingredients!

STEP 3: Combine with Pasta and Seasonings

Once your spaghetti has completely cooled, add it to the bowl with all your prepped veggies and cheese. Now it’s time to bring in the flavor boosters.

Sprinkle the McCormick Salad Supreme seasoning and garlic powder evenly over the top. If you’ve never used Salad Supreme before, it’s a savory blend with just the right hint of spice and tang. It gives this salad that signature flavor that makes people ask, “What’s in this?”

Pour the entire bottle of Italian dressing over the salad and give everything a gentle but thorough toss. You want the dressing to coat every strand of spaghetti and all the nooks and crannies of the vegetables.

Now that all your ingredients are mixed and coated in that zesty Italian dressing, the magic happens during the chill time. This is the part where patience really pays off. Spaghetti Salad isn’t just a toss-and-serve dish—it needs a little time to soak up all that bold, tangy flavor. But trust me, it’s worth the wait.

I’ve found that this salad actually tastes better the next day, making it perfect for those of us who like to prep ahead (or just need one less thing to worry about the day of the party). And if you’re planning to bring this to a picnic or BBQ, even better—no last-minute scrambling needed.

Here’s how to finish up the salad and a few tricks that will make your version even more delicious.

STEP 4: Chill the Salad

Once everything is tossed together in that big bowl, cover it tightly with plastic wrap and place it in the refrigerator. Let it chill for at least two hours—though overnight is even better if you have the time.

This chilling step allows the spaghetti to really absorb the Italian dressing and the seasoning to meld with the veggies and cheeses. You’ll notice a big difference in flavor between freshly mixed and well-chilled spaghetti salad.

When it’s time to serve, give the salad another good toss. Sometimes the dressing can settle at the bottom, so mixing it again before serving helps make sure every bite is flavorful and evenly coated.

Tips for the Best Spaghetti Salad Ever

You’ve already got a winning base recipe here, but let’s talk a few quick tips that take this salad from good to great:

• Use spaghetti that’s not too soft. Slightly firm pasta holds up best once it’s dressed and refrigerated. Overcooked pasta tends to get mushy after chilling.

• Add dressing in two parts if prepping ahead. If you’re making the salad more than 12 hours ahead of time, consider reserving a little of the Italian dressing (maybe ¼ cup) and tossing it in just before serving to freshen things up.

• Let the flavors settle. If you can make this salad the night before your event, do it. The flavors deepen and become even more delicious overnight.

• Make it your own. The great thing about this recipe is how flexible it is. Want a little heat? Add chopped banana peppers or a dash of crushed red pepper flakes. Prefer a Mediterranean vibe? Try feta instead of cheddar and toss in some chopped artichokes or roasted red peppers.

• Serving a crowd? This recipe easily doubles. Just make sure you have a really big mixing bowl!

Simple Ingredient Swaps and Variations

This is where you can really have fun. Spaghetti Salad is super customizable based on what you like (or what you already have in your fridge). Here are a few of my favorite variations:

• Swap the cheese. Try mozzarella cubes, crumbled feta, or even pepper jack for a little kick.

• Mix up the veggies. Zucchini, shredded carrots, or chopped celery all add great texture.

• Go gluten-free. Use your favorite gluten-free spaghetti to make this dish friendly for everyone at the table.

• Change the pasta. While spaghetti gives this dish a fun twist, you can totally make it with rotini, penne, or bowtie pasta if that’s what you’ve got.

• Add protein. Toss in some diced salami, grilled chicken, or chickpeas to turn this into a more filling main dish.

Why This Recipe Works So Well

What makes this recipe a standout is the texture and flavor combination. You’ve got the crunch of fresh vegetables, the richness of two kinds of cheese, the brininess from the olives, and the bold tang of Italian dressing—all wrapped around tender spaghetti. And because it’s served cold, it’s super refreshing during hot weather.

Unlike some mayo-based pasta salads that can feel heavy or wilt in the sun, this one holds up beautifully for hours, making it ideal for outdoor gatherings. It travels well, looks great on a buffet table, and gets even tastier as it sits. That’s what I call a summer side dish win.

By now, you’ve seen just how simple and satisfying this Spaghetti Salad can be. But before you dive into your own bowl—or make it for your next gathering—let’s tackle some of the most common questions that pop up when making this recipe. Whether it’s your first time or you’re tweaking it to fit your style, these tips will help ensure your salad turns out just right.

Frequently Asked Questions About Spaghetti Salad

1. Can I make Spaghetti Salad ahead of time?
Yes, and you should! Spaghetti Salad actually gets better the longer it sits. Ideally, chill it for at least 2 hours, but overnight is even better. This gives the dressing and seasonings time to soak into the noodles and veggies.

2. What kind of Italian dressing works best?
A classic store-bought Italian dressing works perfectly here—something with a bold, tangy flavor. You can also use a homemade vinaigrette if you prefer to control the ingredients or reduce the sodium.

3. Can I use a different type of pasta?
Absolutely. While spaghetti gives this salad a fun twist, other shapes like rotini, penne, or even bowties work great and can hold the dressing well. If you’re feeding little kids, a shorter pasta might be easier to manage.

4. How long does this salad last in the fridge?
Spaghetti Salad will stay fresh in the refrigerator for up to 4 days. Just give it a good stir before serving, and consider adding a splash of extra dressing if it seems a little dry.

5. Is this salad gluten-free or vegetarian?
It can be! To make it gluten-free, just use gluten-free pasta. As written, it is vegetarian, though if you add meat or different cheeses, double-check labels to ensure they fit your dietary needs.

6. Can I add meat or protein to make it a main dish?
Yes! Diced grilled chicken, chopped salami, or chickpeas are all great additions that turn this salad into a full meal.

7. What can I use instead of McCormick Salad Supreme seasoning?
If you can’t find Salad Supreme, try a mix of paprika, garlic powder, a pinch of cayenne, and a bit of Romano or Parmesan cheese. It won’t be exactly the same, but it’ll still be tasty.

Conclusion: The Side Dish You Didn’t Know You Needed

There’s something so satisfying about a dish that you can whip up with simple ingredients and still get rave reviews every time. That’s exactly what this Spaghetti Salad delivers. It’s colorful, flavorful, and versatile—and best of all, it fits into just about any summer menu.

I love bringing this to family barbecues, especially when I know the mains are going to be hot and heavy. This salad lightens up the plate and brings a fresh, tangy contrast to grilled meats, burgers, or even sandwiches. And if you’re hosting, it’s a dream come true—you can prep it the night before, pull it out of the fridge, and you’re done.

Spaghetti Salad

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Spaghetti Salad is a vibrant, refreshing twist on classic pasta salad, packed with crunchy vegetables, savory cheese, and a zesty Italian dressing. It’s perfect for potlucks, picnics, or as a side dish for grilled meats. The chilled spaghetti soaks up all the tangy flavors, making this a make-ahead favorite for warm-weather meals.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

1 pound box spaghetti noodles

1 green pepper, diced

1 red pepper, diced

½ red onion, thinly sliced

1 English cucumber, sliced

1 cup grape tomatoes, sliced in half

2.25 ounce can sliced olives, drained

½ cup cheddar cheese, cut into cubes

¼ cup grated Parmesan cheese

1 tablespoon McCormick Salad Supreme seasoning

1 teaspoon garlic powder

16 ounce bottle Italian dressing

Instructions

Cook the spaghetti according to package directions until al dente. Add one tablespoon of kosher salt to the boiling water for seasoning. Stir noodles often while cooking, then drain well and let cool completely.

In a large mixing bowl, combine the diced green and red peppers, sliced red onion, cucumber, grape tomatoes, olives, cheddar cubes, and grated Parmesan.

Add the cooled spaghetti noodles to the bowl with the vegetables and cheeses.

Sprinkle the McCormick Salad Supreme seasoning and garlic powder over the salad.

Pour the Italian dressing evenly over the top.

Gently toss everything together until well mixed and evenly coated with dressing and seasonings.

Cover with plastic wrap and refrigerate for at least two hours before serving to let the flavors meld.

Notes

For best results, prepare the salad the night before. This salad can be customized with your favorite vegetables or pasta shapes. It’s a crowd-pleaser and holds up well at room temperature, making it ideal for gatherings.