Classic Italian flavors make this super easy spaghetti salad with pepperoni, veggies, and Italian dressing a potluck favorite everyone will love.
Easy Spaghetti Pasta Salad
Picky eaters. Just like dust bunnies and crumbs dropped and forgotten (or ignored?) in the corners of the kitchen, there’s always a few in the room.
This spaghetti salad is made for picky eaters. Minus the onions, maybe. Because who doesn’t love spaghetti? And pepperoni? And olives doused with a tangy Italian dressing?
I made this pasta salad along with this Broccoli Salad for a potluck dinner a few weeks ago. I knew there were picky eaters in the crowd, and I knew there was a very slim chance those eaters were going to be partaking of broccoli, especially in a salad.
This was my offering for them. A crowd pleaser was in the house.
This cold spaghetti salad has all the flavors of a classic Italian pizza, but with the crunch of cucumbers red bell pepper and slither of spaghetti topped with tangy Parmesan cheese. This spaghetti pasta salad with Italian dressing comes together quickly and easily and is a snap to make for even the most novice of home cooks.
Sure, there’s a bit of chopping to be done, but once you’ve wielded your way through the cucumbers, onion, red bell pepper and halved a few tomatoes, all that’s left is shaking your groove thing. For the dressing that is.
What’s in This Spaghetti Salad?
This spaghetti salad has two main components: the cold pasta salad itself and the homemade Italian dressing it’s coated in. Here’s what you’ll need to make this cold pasta salad with Italian dressing:
- Thin spaghetti
- Cucumbers
- Red bell pepper
- Red onion
- Cherry tomatoes
- Mini pepperoni
- Sliced black olives
- Grated Parmesan cheese
- Olive oil
- Red wine vinegar
- Italian seasoning
- Sugar
- Garlic
How to Make Spaghetti Salad
Italian pasta salad is as simple to make as chopping up some veggies, tossing them with cooked spaghetti, and dousing in homemade Italian dressing.
Be sure to drain the spaghetti well after it’s done cooking, and set it aside to cool slightly before tossing it with the vegetables. You don’t want to partially cook any of the veggies since this is going to be served as a cold pasta salad.
I’ve popped my favorite homemade Italian dressing recipe in the recipe card below, but you’re welcome to use your favorite store-bought brand instead if you’re short on time. But homemade is definitely best in this case!
Can I Omit the Mini Pepperoni?
If you’re having a hard time finding mini pepperoni, you can always use the larger pieces and simply chop in half. Or use salami or chunks of chicken instead.
Can I Add Extra Veggies?
If you’re feeling like switching things up even more, feel free to use green, yellow or orange bell peppers or add marinated artichoke hearts to the mix. This is one of those cold pasta salads that totally works with what you have on hand. Or for pleasing those picky little eaters.
Tips for Making Spaghetti Salad
The key to good pasta is to cook it in water that has been heavily seasoned with salt. That’s where the flavor starts.
Using a jar to make salad dressing might be the easiest shortcut you’ll make this week. You could easily double this dressing and keep it on hand for green salads throughout the week if you’re looking for the second easiest shortcut of the week.
And the third shortcut? Forget making this salad for the masses and make it for yourself to eat for lunch for the week. With this ingredient list it will hold up well for several days on end.
More Pasta Salad Ideas to Make
- Greek Pasta Salad with Cucumbers and Artichoke Hearts
- BLT Pasta Salad with Avocado
- Asian Ramen Noodle Salad
- Classic Shrimp Macaroni Salad
- Mediterranean Orzo Salad
- Kale Caesar Pasta Salad
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Easy Italian Spaghetti Pasta Salad
Classic Italian flavors make this super easy spaghetti salad with pepperoni, veggies, and Italian dressing a potluck favorite everyone will love.
Ingredients
Spaghetti Salad:
- 1 pound thin spaghetti
- 2 tablespoons kosher salt
- 2 cucumbers quartered and sliced
- 1 red bell pepper seeded and chopped
- 1/2 red onion thinly sliced
- 10 ounces cherry tomatoes halved
- 8 ounces mini pepperoni
- 1 4- ounce can sliced black olives drained
- 1/2 cup grated Parmesan cheese or pecorino romano
Italian Dressing:
- 1 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons Italian seasoning
- 2 teaspoons sugar
- 1 garlic clove pressed or finely minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
-
Cook the spaghetti according to the package directions in boiling water seasoned with 2 tablespoons of kosher salt. Drain, rinse and cool.
-
Add the spaghetti to a large bowl with the cucumbers, red bell pepper, red onion, cherry tomatoes, mini pepperoni, black olives and parmesan cheese.
-
In a pint jar with a lid, add the olive oil, red wine vinegar, Italian seasoning, sugar, garlic clove, kosher salt and freshly ground black pepper. Shake well and pour over the spaghetti mixture and toss to coat.
-
Add more parmesan cheese and salt and pepper to taste. Chill for 30 minutes up to overnight.
More Easy Potluck Sides You’ll Love
- Classic Three Bean Salad
- Berry Delicious Fruit Salad
- How to Make the Best Creamy Coleslaw
- German Potato Salad
- Classic Macaroni Salad
- No-Mayo Potato Salad with Herbs
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Christine @ WRY TOAST says
my husband dave HATES olives, have you ever heard of such a thing?! pick eaters man…. lol
this looks so perfect for a quick meal or side – pinning!! xo
Kate Tracton says
I made this for dinner tonight as it is HOT outside. What a delicious, easy recipe. Thank you!
Alma @ Vorrei says
I’ve used a similar recipe for years. I usually mix the Italian dressing in with the cooked pasta the night before and let it sit in the refrigerator overnight before adding the vegetables.
best essay writing service says
Hey..This looks awesome..Just one question – can pappardelle be added in stead of spaghetti??
Ellen says
I’m going to use penne or shells just because I think it would be easier to handle. If it’s pasta anything works I would think!
Cleo says
I’ve used tri colored rotini, shells, & elbows. They worked just fine. I’ve even used bottled Italian dressing.
max says
What a gorgeous, colorful,Already got print of this page.
Mandy says
I made this today to take to a Labor Day cookout. I realized too late that I only had white wine vinegar but it still tastes delicious! I also used baby red and orange bell peppers and used turkey pepperoni. I can totally see this as a meal!
heidi says
Thanks for the suggestions Mandy, happy to see you made it work with what you had on hand.
Joyce says
Italian spaghetti pasta salad . I was eat it some days ago very testy .
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Linda says
Hi, I wanted to let you know that I made this last night. Hubs could not get enough and proclaimed that we need to have it at least once a week in perpetuity. It was really delicious. I added celery and a small handful of blanched broccoli. Forgot the red onions, but we love them, so…next time. I had a beef summer sausage but left it out bc he’d already had it with crackers for lunch. Next time I’ll stir in some fresh spinach and maybe a little feta. Love how versatile it is according to personal tastes and that it’s a great way to get lots of veggies in. Thank you!
heidi says
So glad you enjoyed this Linda and your husband too. I love your ideas for adapting the recipe, I’m always doing the same thing depending on what’s in the fridge!
Darcy Jorgensen says
I made this recipe for us this week. It turned out awesome, and we can’t stop eating it! It’s a great side to pretty much anything. Thanks!
heidi says
Thanks Darcy, so glad you’re enjoying it!
Shar o says
Made this salad last night absolutely fantastic. The dressing is great. Enjoyed for two days.
jennifer says
Great recipe. I was eat it some days ago very testy .
Snapchat says
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daddy says
It tasted like your mom
Rosco says
There is no excuse for canned olives. Use green olives, nicois, Greek, black cured, jarred Italian, Spanish, California, Whatever- anything other that what’s shown would be infinitely better. Everywhere in the US has real olives available – not just cities and towns.
Rebecca says
I just made this salad and it tastes great already but I will wait a couple hours and I’m sure it will be even better..I added Green and Red Peppers and Marinated Artichokes.. Yummy..
Brooke says
I also add mild peppers! Yum! Sometimes broccoli:)) whatever you prefer add to your liking.
Anna Hornsby says
I found this recipe very helpful .I liked the video also but it was to fast to keep up with Now I have not only the recipe but the tips also. Can’t wait to try it.I believe my family will love it to
Linda says
Do you have nutritional values for this recipe, as written? We love it, but are supposed to be dieting. I’m not sure how to count the pasta, and all the other ingredients. Thank you.
Debra says
I made this salad pretty close to the original recipe but used less than half the amount of dressing. even my uber picky husband ate it :) I liked the dressing so much that I just made a second jar full. Now I have delicious home-made Italian dressing to last a while.
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Linda says
Recipe for vegetable pasta salad looks yummy!! Will have to try making it for my family. Would love to join your website.
Ellen says
Delicious! Do you know how may calories per serving on original recipe?
David G. says
I made this tonight for my wife. She must have liked it, because she had seconds and thirds. Making your own salad dressing was so much healthier than buying something and not being able to see where the ingredients came from. All fresh to include the olives and all the seasonings. Absolutely will do this again.
Chief papers says
I am looking for a recipe for a pasta salad. It would be nice if it was diabetic friendly, but it doesn’t necessarily have to be. I also need to know about how many people it is going to feed so I can adjust it accordingly (for a party that I am going to)
markhenrich says
Thanks………..
Gail W says
My husband and I love this recipe!! I use gluten free spaghetti and pepperoni without additives and sodium nitrate.
JoAnne Heersink says
I made this minus the pasta for my low carb diet. It was fantastic!!!
Danielle Stockdale says
Sounds perfect…except …sugar??? SUGAR in salad dressing?????NOPE!!! Not doing that…no way!!! OMG !! Seems like sacrilege!…Ok…deep breath…I’m OK… ;0D
Danielle says
Sounds perfect…except …sugar??? SUGAR in salad dressing?????NOPE!!! Not doing that…no way!!! OMG !! Seems like sacrilege!…Ok…deep breath…I’m OK… ;0D
Antonella says
You can make everything you want…but don’t call it italian recipe!
Wanda says
Made mine Keto with zoodles, walnut oil, coconut vinegar and monk fruit sugar, LUV it.
Sue Hucke says
They call it easy, but it took me over an hour to make this, even though I had a chopper to do the red peppers and a slicer to do the onions. Of course I had to slice my olives, because I only had whole ones and then slice the tomatoes. Used grape ones because I couldn’t find cherry. It’s a little difficult getting the veggies incorporated into all that spaghetti.
Gary says
How many people does this recipe serve? (need to know in order to scale up or down, depending on number of people I want to make this for)
Ashley @ Foodie Crush says
As a side dish this makes 4-6 servings. Thanks Gary
Claire says
I meal prepped this for lunch this week and WOW it’s so good! I love that you can still taste the dressing even a few days after mixing together the pasta salad. (Also love that there’s not tons of sugar in the Italian dressing). I’ll definitely be making this again!