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Summer Spaghetti Salad is a simple twist on the classic pasta salad. Made with just a few ingredients like pasta and veggies and a simple but zesty dressing, this will become your new go to summer side dish!
This delicious spaghetti salad is so simple! Just tomatoes, cucumbers, linguine and dressing. I have always loved pasta salad, so even as a kid, I would eat plates and plates of this simple pasta salad. It’s fresh and easy, and pairs perfectly with Bacon Wrapped Shrimp or Grilled Chicken Kabobs and can just as easily be a meal for lunch with some Garlic Cheese Toast on the side.
recipe walkthrough
Ingredient Notes
- Spaghetti noodles – it’s kind of in the name, right? But you really can use any type of pasta for this recipe. Even rotini would be ok.
- Vegetables – Cucumber, cherry tomatoes and red onion. One whole cucumber is good, unless you want to add more. I recommend using an English cucumber because you don’t have to remove the seeds or peel.
- Bottled Zesty Italian Dressing – my favorite brand is Kraft.
- Parmesan cheese – freshly grated, or from the can will work. Fresh definitely tastes best though.
How to Make the Best Spaghetti Salad
This Summer Spaghetti Salad recipe is so easy and uses minimal ingredients. It is the perfect salad to whip together when you are short on time.
- Cook the pasta according to the package directions and drain it well. For pasta salads I like to rinse the pasta to stop the cooking process.
- While the pasta is cooking, chop your veggies and grate the Parmesan cheese.
- Toss everything together in a large bowl. That’s it!
Serving Suggestions
So, what goes best with this spaghetti salad? As a perfect summer potluck salad, this salad will go great with your favorite backyard grilled favorites like juicy Grilled Hamburgers, Cajun Grilled Pork Chops, and Beef Kabobs.
Storage Tips
Make Ahead and Storage
Make Ahead: This easy pasta salad can be made up to 24 hours in advance. Infact, this gives the flavors a change to meld together and actually can make your salad taste better!
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. If it seems dry, add a little more dressing or drizzle on some olive oil.
Recipe Tips
- No matter the recipe, make sure you add a lot of salt to the boiling water and also slightly undercook your pasta. The salt helps add a lot of flavor to your spaghetti salad and by undercooking your pasta, you help the noodles stand up to the dressing.
- Most pasta salads taste better when they get to sit for a while, but after all that sitting, sometimes the noodles get mushy if you overcooked them.
- Cut all the veggies bite-sized so its easy to grab with your fork and eat everything together.
- Feel free to swap out veggies for ones you’d prefer.
- Add some protein to your salad with salami or chicken.
More Pasta Salad Recipes
- Easy Vegetable Pasta Salad
- Spinach and Artichoke Pasta Salad
- Roasted Red Pepper Tortellini Salad
- Roasted Corn and Bacon Potato Salad
- Bacon Ranch Chicken Pasta Salad
- Creamy Taco Pasta Salad
- Balsamic Strawberry Spinach Pasta Salad
Summer Spaghetti Salad
Ingredients
- 1 pound Spaghetti noodles
- 2 Medium sized cucumbers seeded and diced
- 1 pint Cherry tomatoes quarted
- 12 ounce Can black olives drained and sliced in half
- 1/4 cup Finely chopped red onion
- 1 1/2 cups Zesty Italian dressing more or less, to taste
- ¼ cup Freshly grated Parmesan cheese
- 2 tablespoons Fresh minced parsley
- Salt and pepper to taste
Instructions
- Cook spaghetti to al dente according to package directions. Drain, rinse under cold water and set aside. *Note, normally we say don't rinse, but for pasta salad it's necessary to stop the cooking process and cool the pasta.
- Add cucumbers, tomatoes, olives, parsley and onions to a bowl. Season with salt and pepper, then toss with spaghetti.
- Pour 1 cup of Italian dressing over the pasta and vegetables. Toss to combine, taste, and add more dressing as desired.
- Refrigerate, covered for at least four hours. Serve cold, topped with freshly grated Parmesan cheese and minced parsley.
Notes
- Make ahead up to 24 hours.
- Store, covered, in the fridge for up to 3 days for optimal freshness. If it seems dry, add a little more dressing or drizzle on some olive oil.
- Feel free to swap out veggies for ones you’d prefer.
- Add some protein to your salad with salami or chicken.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Needs more oomph. You should try “Salad Supreme” by McCormick – marinate it with a good dash of that with the Italian dressing overnight. Perfection!
Awesome feedback Terry! Thank you so much for stopping by.
Not a fan of Italian dressing can I use something else
Thank you
Italian dressing is the base of flavor for this recipe. Maybe a balsamic vinaigrette would work?
One of my favorite go to meals. I don’t use the same kind of dressing or parsley. I use Ken’s Italian with garlic and asiago cheese. I also top it with feta cheese. I’m always requested to bring to all pot lucks…
Love the feedback Sandra! Thanks for stopping by.
Sounds great!
Thank you Amelia!
I made this for dinner tonight and it was fabulous! I used angel hair pasta because it’s my preferred pasta, and I used the store bought Olive Garden dressing. I also had pepperoni as an optional add in for protein.
Thank you!
With store-bought spaghetti salad, it always seems too oily. It’s definitely a side dish I prefer homemade. Nonetheless, the salami is a great addition. Its also so quick!
Thank you Pam for your feedback.
Can I leave out the wine
There is no wine in this recipe. It calls for red wine vinegar which is where a lot of the flavor in the dressing comes from. But it’s a vinegar, not alcohol.