Classic Italian flavors make this super easy spaghetti pasta salad with pepperoni, veggies, and homemade Italian dressing a potluck favorite everyone will love.
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“I have made this recipe several times, it’s always a hit if made for my family or a larger function, there are never any leftovers! If making for a large function take a few copies of the recipe with you, because I always get asked for the recipe.” ~Debra, FoodieCrush reader
My Favorite Picky Eater-Approved Pasta Salad
I made this spaghetti salad along with this easy 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 pasta salad has all the flavors of a classic Italian pasta salad, but with the crunch of cucumbers, red bell pepper, and slither of spaghetti topped with salty Parmesan cheese. This dish 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.
Enjoy! Heidi
My Tips for Spaghetti Salad Success
- Rinse the pasta. Once the spaghetti is done cooking, drain it and then rinse in cold water to rinse off the gluten that can make the pasta salad gummy.
- Make the homemade dressing in a jar. 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, too.)
- This spaghetti salad lasts for days! 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.
What You’ll Need for the Salad and Dressing
The full recipe, with amounts, can be found in the recipe card below.
Pasta
Grab a box of thin spaghetti, if you can find it. Otherwise regular spaghetti will work, and, yes, whole wheat or gluten-free varieties may be used.
Veggies and Mix-Ins
Spaghetti pasta salad can be made with any Italian-ish veggies you have on hand. I used cucumber, bell pepper, red onion, and tomatoes, but use what you’ve got.
As for mix-ins, we love pepperoni (any kind!) and sliced black olives.
Italian Dressing
Italian dressing from scratch is best — and it’s so easy to make! My favorite homemade Italian dressing recipe has been re-shared in the recipe card below, but you’re welcome to use your favorite store-bought brand instead if you’re short on time.
The 3 Easy Steps to Making This Spaghetti Salad
- Boil the spaghetti just until al dente. And don’t forget to generously salt the pasta water! The key to good pasta is to cook it in water that has been heavily seasoned with salt. That’s where the flavor starts.
- Combine the spaghetti, veggies, and mix-ins. Keep the veggies crisp by allowing time for the pasta to cool before tossing it with the vegetables.
- Toss with the Italian dressing. If possible, let the spaghetti salad chill in the fridge for 30ish minutes before serving so the noodles have time to soak up some of the dressing. This pasta salad is best served cold!
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Spaghetti Pasta Salad Recipe
Ingredients
Spaghetti Salad:
- 1 pound thin spaghetti
- 2 tablespoons kosher salt
- 2 cucumbers , quartered and sliced
- 1 red bell pepper , seeded and chopped
- ½ red onion , thinly sliced
- 10 ounces cherry tomatoes , halved
- 8 ounces mini pepperoni*
- 1 4- ounce can sliced black olives , drained
- ½ cup grated Parmesan cheese (or pecorino romano)
Italian Dressing:
- 1 cup extra virgin olive oil
- ½ cup red wine vinegar
- 2 tablespoons Italian seasoning
- 2 teaspoons granulated sugar
- 1 clove garlic , 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.1 pound thin spaghetti, 2 tablespoons kosher salt
- Add the spaghetti to a large bowl with the cucumbers, red bell pepper, red onion, cherry tomatoes, mini pepperoni, black olives and parmesan cheese.2 cucumbers, 1 red bell pepper, ½ red onion, 10 ounces cherry tomatoes, 8 ounces mini pepperoni*, ½ cup grated Parmesan cheese, 1 4- ounce can sliced black olives
- 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.1 cup extra virgin olive oil, ½ cup red wine vinegar, 2 tablespoons Italian seasoning, 2 teaspoons granulated sugar, 1 clove garlic, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper
- Add more parmesan cheese and salt and pepper to taste. Chill for 30 minutes up to overnight.
Notes
Nutrition
Easy Swaps or Additions
- Add toasted pine nuts for flavor and texture
- Replace the Italian dressing with Greek dressing for a different flavor profile
- Swap the pepperoni with chicken, shrimp, or another fave protein
- Use chopped green onion instead of red
- Roast your tomatoes instead of adding them raw
- Add marinated artichoke hearts, just because
Make It a Meal with One of These Mains
More Italian-Inspired Pasta Salads You’ll Love
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Judy Harris Betts
This is the greatest spaghetti salad I have ever had!!! This is the third time I have made it and its for July 4th tomorrow…..what makes this so great I think is the dressing….so many recipes call for bottled dressing and thats bad….so light and tasty….
Hayley
Thank you for sharing, Judy! We’re so happy you love this!
Marcy
Yum, this is really amazing!! Made it for meal prep and so glad I did.
I agree Marcy, it’s a great one to meal prep and eat thru the week. Thanks for the comment and 5-star rating.
Bobbi
Can you use glutin free pasta with this recipe?
Hayley
Yes, you definitely can!
Brenda
Great recipe, dressing is refreshing! Very tasty even after 5 days! Definitely a keeper.