If you’re looking for a dish that screams summer potlucks, picnics, or backyard barbecues, this Spaghetti Salad is your answer. It’s a vibrant, veggie-packed pasta salad that’s bursting with flavor, easy to whip up, and perfect for feeding a crowd. Whether you’re serving it alongside grilled burgers or as a light lunch, this dish is a total crowd-pleaser. I first made this for a family barbecue a few summers ago, and it was such a hit that it’s now my go-to for any warm-weather gathering. It’s fresh, colorful, and just plain fun to eat!

Why You’ll Love This Spaghetti Salad

Bold and Fresh Flavors: Juicy veggies, tangy dressing, and tender pasta create a perfect balance.
Quick to Make: Ready in about 20 minutes, including cooking the pasta.
Perfect for Sharing: Feeds a crowd and holds up well at potlucks or picnics.
Make-Ahead Magic: Tastes even better the next day as the flavors meld.
Super Versatile: Swap veggies or add protein to suit your taste or pantry.
Budget-Friendly: Uses simple, affordable ingredients you likely already have.
Kid-Friendly: The colorful veggies and familiar pasta make it a hit with all ages.

Ingredients for This Spaghetti Salad

You’ll need a handful of fresh and pantry staples to bring this salad to life:

Spaghetti: Regular or whole-wheat for a hearty base. Break in half for easier mixing.
Cherry tomatoes: Halved for juicy bursts of sweetness.
Cucumber: Diced for crunch and freshness.
Red bell pepper: Chopped for color and a mild, sweet bite.
Red onion: Finely diced for a sharp, savory kick.
Black olives: Sliced for a briny, salty touch.
Italian dressing: Store-bought or homemade for that classic zesty flavor.
Feta cheese: Crumbled for a creamy, tangy finish. Optional for a lighter salad.
Fresh parsley: Chopped for a pop of color and herby freshness.
Optional add-ins: Pepperoni, grilled chicken, or mozzarella balls for extra heartiness.
Salt and pepper: To enhance all the flavors.

Prep Tip: Use a high-quality Italian dressing or make your own with olive oil, red wine vinegar, garlic, and Italian herbs for a fresher taste. For a gluten-free version, swap spaghetti for gluten-free pasta. If you’re vegan, skip the feta or use a plant-based alternative.

How to Make Spaghetti Salad – Step-by-Step

This Spaghetti Salad is so easy to throw together, you’ll be tossing it into every summer spread. Here’s how to make it:

Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 oz spaghetti (broken in half) and cook according to package directions until al dente, about 8–10 minutes. Drain and rinse under cold water to cool and stop the cooking process. Set aside in a large mixing bowl.
Prep the Veggies: While the pasta cooks, halve 1 cup cherry tomatoes, dice 1 small cucumber, chop 1 red bell pepper, finely dice ¼ cup red onion, and slice ½ cup black olives. Chop 2 tbsp fresh parsley for garnish.
Combine Ingredients: Add the prepped veggies and olives to the cooled spaghetti in the mixing bowl. Toss gently to distribute evenly.
Dress the Salad: Pour ¾ cup Italian dressing over the pasta and veggies. Toss well to coat everything. If you like a bolder flavor, add an extra splash of dressing, but don’t overdo it to avoid a soggy salad.
Add Cheese and Season: Sprinkle in ½ cup crumbled feta cheese (if using) and season with a pinch of salt and pepper. Toss lightly to combine. Taste and adjust seasoning or dressing as needed.
Chill for Best Flavor: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours) to let the flavors meld. This step makes the salad extra delicious.
Serve and Garnish: Before serving, give the salad a quick toss. Sprinkle with fresh parsley and any extra feta or optional add-ins like pepperoni. Serve chilled or at room temperature with tongs for easy scooping.

Texture Cue: The pasta should be tender but not mushy, with veggies that are crisp and juicy. If the salad seems dry after chilling, add a drizzle of dressing before serving.

Helpful Tips for Spaghetti Salad

Make Ahead: Prep the salad a day in advance and store in the fridge. The flavors get better as it sits, making it perfect for parties.
Storage Smarts: Keep in an airtight container in the fridge for up to 3–4 days. Stir before serving to redistribute the dressing.
Serving Ideas: Pair with grilled meats, burgers, or a simple green salad for a complete meal. It’s also great as a standalone lunch.
Flavor Boosters: Add a pinch of red pepper flakes for heat, a squeeze of lemon juice for brightness, or a sprinkle of Parmesan for extra umami.
Protein Add-Ins: Toss in diced grilled chicken, shrimp, or chickpeas for a heartier dish that can double as a main course.

FAQs About Spaghetti Salad

Can I use a different pasta for Spaghetti Salad?
Yes! Swap spaghetti for rotini, penne, or bowtie pasta for a fun twist. Just cook al dente and cool before mixing.

How do I store leftover Spaghetti Salad?
Store in an airtight container in the fridge for up to 3–4 days. Stir well before serving, and add a splash of dressing if it seems dry.

Can I make Spaghetti Salad vegan?
Absolutely! Use a vegan Italian dressing and skip the feta or swap it for a plant-based cheese. Add chickpeas or tofu for protein.

What’s the best way to serve Spaghetti Salad?
Serve chilled or at room temp in a large bowl with tongs for easy grabbing. It’s perfect for potlucks, picnics, or as a BBQ side.

Can I freeze Spaghetti Salad?
Freezing isn’t ideal, as the veggies and pasta can get mushy when thawed. It’s best enjoyed fresh or refrigerated for a few days.

This Spaghetti Salad is my summer must-have—it’s so easy to throw together and always gets rave reviews at gatherings. I make it for every barbecue, and it’s the first bowl to empty out. My final tip? Don’t skip the chill time—it really brings the flavors together. Try it for your next get-together and let me know in the comments how you make it your own or what you serve it with. Happy tossing!