🥗 Spaghetti Salad: The Unexpected Crowd-Pleaser Your Table Needs
Looking to shake up your side dish game? Meet the bold, zesty, and endlessly customizable Spaghetti Salad — a cool pasta salad twist that brings a burst of flavor to any meal. Unlike traditional pasta salads, this version uses thin spaghetti noodles as the base and tosses them with crisp veggies, tangy Italian dressing, and a handful of savory extras. It’s light, fresh, and totally addictive.
This dish is perfect for barbecues, picnics, or meal prepping — and the best part? It tastes even better the next day. 🙌
🍅 What Is Spaghetti Salad?
Spaghetti Salad is a cold pasta salad made with cooked spaghetti noodles (usually broken into thirds), colorful chopped veggies, and a zesty dressing. It’s often finished with parmesan cheese and a sprinkle of herbs or seasoning blends like McCormick Salad Supreme. The result is a refreshing, tangy, and hearty dish that’s always a hit — especially in the summer.
đź“ť Spaghetti Salad Recipe
Ingredients:
1 lb spaghetti, broken into thirds
1 pint cherry tomatoes, halved
1 cucumber, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, thinly sliced
1 can sliced black olives (optional)
1 bottle (16 oz) zesty Italian dressing
½ cup grated parmesan cheese
1–2 tablespoons Salad Supreme seasoning (optional but recommended)
Salt & pepper to taste
🥄 Instructions:
Cook the spaghetti in salted water according to package instructions. Drain, rinse with cold water, and set aside.
In a large bowl, toss together the cooled spaghetti, tomatoes, cucumbers, bell peppers, onion, and olives.
Pour the Italian dressing over the mixture and toss to coat.
Add in parmesan cheese and Salad Supreme seasoning, stirring well to combine.
Cover and refrigerate for at least 2 hours (overnight is even better!) to let the flavors blend.
Before serving, give it a quick toss and season with additional salt and pepper if needed.
đź’ˇ Tips & Variations:
Add protein: Mix in grilled chicken, pepperoni slices, or diced salami for a heartier salad.
Go Greek-style: Swap the Italian dressing for Greek, add feta cheese, and toss in kalamata olives.
Use gluten-free pasta if needed — just make sure it holds up well cold.
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