This cold spaghetti salad is my go-to when I want a potluck pasta salad that tastes bright and fresh, not heavy. Toss spaghetti with crisp veggies, feta, olives, and zesty Italian dressing, then chill until serving.
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Cold Spaghetti Salad is a Delicious Summer Meal
This cold spaghetti salad is a fun twist on an easy pasta salad with Italian dressing because we’re making a pasta salad with spaghetti noodles! With tons of fresh summer flavors, it’s perfect for picnics and BBQs!
During the spring and summer, pasta salads are one of my favorite ways to bulk up a traditional salad, like this easy Italian tortellini pasta salad. By adding noodles of all kinds, you can make any salad into a complete meal!
MY OTHER RECIPES
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<div class= "Loaded with fresh crunchy veggies, briny olives and feta, juicy tomatoes, and fresh herbs, this spaghetti salad is tossed in a zesty dressing and chilled until you're ready to serve it")
Find the full printable recipe with specific measurements below.
- Spaghetti: This will be cooked separately and cooled completely first. I recommend al dente so the noodles are not mushy.
- Veggies: Chopped red bell peppers, sliced cucumbers, tomatoes, and thinly sliced red onion.
- Olives and feta: Feta crumbles and sliced black olives for a salty, briny element.
- Italian dressing: I use my simple homemade Italian dressing, but if you have a bottle of store-bought dressing, you can use that too. Olive Garden salad dressing is great!
- Fresh herbs: Either fresh basil or fresh parsley. Or whatever you’ve got growing in your garden!
How to Make Cold Spaghetti Salad
Cook the spaghetti according to the package directions, but pull it about 1 minute early so it stays al dente. Drain, then rinse under cold water to stop the cooking and cool it down fast.
Toss the cooked, cooled noodles with the remaining salad ingredients in a large bowl. Take an extra 10 seconds to mix well so the veggies and feta don’t settle at the bottom but are evenly incorporated.
Don’t just drizzle and stir. Pour in the Italian dressing and give it a good toss so the spaghetti actually soaks up the flavor. Season with salt and pepper, cover, and chill for a couple hours. Finish with extra feta crumbles right before serving.
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<div class= "Loaded with fresh crunchy veggies, briny olives and feta, juicy tomatoes, and fresh herbs, this spaghetti salad is tossed in a zesty dressing and chilled until you're ready to serve it")
Recipe Tips
- Once the spaghetti is cooked and cooled, combine the salad and toss. This way the noodles won’t clump together.
- Make this cold spaghetti pasta salad recipe ahead of cookout or potlucks and chill until ready to serve. It tastes even better when the flavors have a chance to marry.
- If making homemade dressing, double the batch and keep half sealed in a mason jar for another day.
- Store leftovers in an airtight container in the fridge for up to 5 days.
