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You’ve heard of pasta salad, but have you heard of Spaghetti Salad? This easy cold pasta salad is made with tender spaghetti, crisp veggies, cheddar cheese, and pepperoni all tossed in zesty Italian dressing. It’s bright, colorful, and packed with bold Italian-style flavor in every bite. Perfect for picnics, potlucks, lunch prep, or busy weeknights, this spaghetti salad comes together in just 20 minutes and tastes even better after it chills in the fridge.
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Pin ItI just happened upon this recipe when I was making a pasta salad and realized I didn’t have the pasta. Spaghetti was the only thing in my pantry, so I went with it and never looked back. I toss the cooled noodles with Italian dressing, cheddar cubes, pepperoni, and a big handful of fresh veggies, then let the fridge do most of the work. It’s easy to customize with whatever you have on hand, and I’ve found the flavors get even better after sitting overnight. If you have a favorite add-in or twist you love, I’d love to hear about it in the comments.
Tips for Beginners
- Chill time matters. I learned quickly that this salad is much better after chilling for at least an hour. That rest time lets the Italian dressing soak into every strand of spaghetti instead of just coating the outside.
- Rinse to stop the cooking. Rinsing the pasta under cold water right after cooking stops the heat immediately and keeps the noodles from steaming themselves into a soft, mushy texture.
- Don’t skip the red onion. That little bit of sharp, fresh bite is what balances the richness from the cheese and the bold flavor of the dressing. If you want less sharpness, soak them in cold water for 5 minutes.
- Hold back on the dressing at first. It’s tempting to pour in all the dressing at once, but starting with a little less works best. After the salad chills, you can toss in more if needed without risking a soggy pasta salad. This works especially well when you’re prepping ahead of time.
Spaghetti Salad
Ingredients
- 1 lb. spaghetti
- 16 oz. bottle Italian dressing
- 8 oz. cheddar cheese cut into small cubes
- 6 oz. pepperoni sliced into strips
- 10 oz. package of grape or cherry tomatoes halved
- 1 English cucumber chopped
- 1 green bell pepper chopped
- ½ red onion thinly sliced
- 2 tbsp chopped parsley plus more for garnish if desired
- Parmesan optional for serving
Video
Instructions
- Cook the spaghetti according to the package directions. Drain and rinse with cold water to cool. Place in a large bowl.1 lb. spaghetti
- To the spaghetti, add the Italian dressing, cheese, pepperoni, tomatoes, cucumber, bell pepper, red onion, and parsley.16 oz. bottle Italian dressing, 8 oz. cheddar cheese, 6 oz. pepperoni, 10 oz. package of grape or cherry tomatoes, 1 English cucumber, 1 green bell pepper, ½ red onion, 2 tbsp chopped parsley
- Toss until well combined. Refrigerate for at least one hour before serving.
- Serve the spaghetti salad topped with Parmesan and extra chopped parsley if desired.Parmesan
Becky’s Tips
- Swap pepperoni for olives or chickpeas for a veggie boost.
- Use gluten-free pasta to make this gluten-free.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Spaghetti Salad Step by Step
Gather all the ingredients together.
Cook the pasta: Cook 1 lb. spaghetti in well-salted water according to the package directions until just tender. You want the noodles soft but still slightly firm in the center so they hold up after chilling.
Run under cool water: Drain immediately and rinse under cold running water, tossing the noodles with your hands, until they are completely cool and no longer releasing steam.
Add to a mixing bowl: Transfer the cooled spaghetti to a large mixing bowl and gently separate any strands that are sticking together. Pour in the 16-oz. bottle of Italian dressing and use tongs to lift and turn the spaghetti until every strand looks glossy and lightly coated, not swimming in dressing.
Mix in the salad ingredients: Add 8 oz. cubed cheddar cheese, 6 oz. pepperoni strips, 10 oz. halved tomatoes, 1 chopped English cucumber, 1 chopped green bell pepper, ½ thinly sliced red onion, and 2 tbsp of chopped parsley.
Toss everything together: Use the tongs again to gently toss everything together, lifting from the bottom of the bowl so the vegetables and cheese distribute evenly without crushing the tomatoes. The salad should look colorful and evenly mixed, with dressing lightly coating all the ingredients.
Chill and serve: Cover and refrigerate for at least 1 hour so the dressing can soak into the pasta and the flavors can meld. Before serving, give the salad one more gentle toss. If the salad looks dry, add a bit more dressing. Top with grated Parmesan and extra parsley if desired. Enjoy!
How to Store
Store this spaghetti salad in an airtight container in the refrigerator for up to 4 days. If you’re serving it at a picnic or potluck, it can safely sit out at room temperature for about 2 hours.
Freezing is not recommended since the pasta turns soft and mushy once thawed. For the best flavor and texture, be sure to chill the salad for at least 1 hour before serving, though overnight is even better. If you want the vegetables to stay extra crisp, you can wait and add the tomatoes and cucumbers just before serving.
Serving Suggestions
I love bringing this spaghetti salad to summer picnics, potlucks, and BBQs because it’s easy to make ahead and always one of the first bowls to empty. At home, I’ll serve it alongside grilled chicken, Denver steak, or even a plate of jerk chicken wings when we’re feeding a crowd. It’s also perfect next to hot honey chicken sliders or a simple green salad to round things out. Right before serving, I like to add a little extra Parmesan and cracked black pepper on top to finish it off.
More Recipes to Serve with Pasta Salad
- Steak Sandwiches: Juicy sliced steak piled onto toasted bread makes a hearty, satisfying main that pairs perfectly with a cold, tangy spaghetti salad on the side.
- Ranch Chicken Wings: Crispy ranch-seasoned chicken wings bring big flavor and are an easy, crowd-pleasing protein to serve alongside this chilled pasta salad.
- Chopped Italian Sandwich: Loaded with meats, cheese, and crunchy veggies, this bold Italian sandwich matches the flavors in spaghetti salad and turns it into a full, deli-style meal.
