Summer Spaghetti Salad is a colorful and refreshing cold pasta salad that combines tender spaghetti, crisp vegetables, savory cheeses, and zesty Italian dressing. I love making this recipe for warm-weather gatherings because it is easy to prepare, full of vibrant flavors, and even better after chilling in the refrigerator. Whether I serve it at a cookout, picnic, potluck, or family dinner, it always disappears quickly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound spaghetti noodles
1 green bell pepper, diced
1/2 red onion, thinly sliced
1 red bell pepper, diced
1 English cucumber, sliced
1/2 cup cheddar cheese, cubed
1 cup grape tomatoes, halved
1 can sliced olives, drained
1/4 cup grated Parmesan cheese
1 tablespoon Salad Supreme seasoning
1 teaspoon garlic powder
16 ounces Italian dressing
Directions
I cook the spaghetti according to the package directions until al dente.
I drain the pasta and rinse it gently with cool water to stop the cooking process.
Next I place the diced green bell pepper, red bell pepper, red onion, cucumber, tomatoes, olives, cheddar cheese, and Parmesan cheese into a large mixing bowl.
I add the cooled spaghetti to the bowl with the vegetables and cheese.
I sprinkle the Salad Supreme seasoning and garlic powder over the mixture.
Then I gently toss everything together to distribute the seasonings evenly.
I pour the Italian dressing over the salad and stir carefully until all the ingredients are coated.
Next I cover the bowl and refrigerate the salad for at least 2 hours before serving.
I give it a quick stir before serving and enjoy it chilled.
Servings and Timing
Servings: 10 servings
Prep Time: 25 minutes
Cooking Time: 0 minutes
Total Time: 25 minutes
Calories: 125 kcal per serving
Variations
I sometimes use tri-color rotini or bowtie pasta instead of spaghetti for a different look and texture.
I like adding diced salami, pepperoni, or grilled chicken when I want a heartier meal.
Occasionally I substitute mozzarella cheese cubes for the cheddar cheese.
I add banana peppers for extra tangy flavor.
Then I mix in fresh herbs such as parsley or basil for additional freshness.
I use a light Italian dressing when I want a lighter version of the salad.
Storage/Reheating
I store this spaghetti salad in an airtight container in the refrigerator for up to 4 days. Since the pasta absorbs some of the dressing over time, I sometimes add a small splash of extra Italian dressing before serving leftovers to refresh the flavors. I serve this salad cold, so reheating is not necessary or recommended.
FAQs
Can I make this salad ahead of time?
Yes, I often prepare it the day before serving. The flavors blend together beautifully as it chills in the refrigerator.
Can I use a different type of pasta?
Yes, I can easily substitute rotini, penne, bowtie pasta, or any sturdy pasta shape that holds dressing well.
Why should I rinse the pasta with cool water?
I rinse the pasta to cool it quickly and prevent it from continuing to cook. This also helps create the perfect texture for a cold pasta salad.
Can I add protein to this recipe?
Absolutely. I like adding grilled chicken, salami, pepperoni, or even shrimp to make it more filling.
How long should the salad chill before serving?
I recommend chilling it for at least 2 hours. This gives the dressing time to soak into the pasta and allows the flavors to develop fully.
Conclusion
Summer Spaghetti Salad is one of my favorite make-ahead side dishes because it is colorful, flavorful, and incredibly easy to prepare. The combination of fresh vegetables, cheese, seasonings, and Italian dressing creates a refreshing salad that fits perfectly at picnics, barbecues, potlucks, and family meals. I love how versatile it is, and I can easily customize it with different vegetables, cheeses, or proteins to suit any occasion.
📖 Recipe:
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Summer Spaghetti Salad
- Total Time: 25 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A colorful and refreshing cold pasta salad made with tender spaghetti, crisp vegetables, savory cheeses, and zesty Italian dressing. Perfect for picnics, potlucks, cookouts, and make-ahead gatherings.
Ingredients
1 pound spaghetti noodles
1 green bell pepper, diced
1 red bell pepper, diced
1/2 red onion, thinly sliced
1 English cucumber, sliced
1 cup grape tomatoes, halved
1 can sliced olives, drained
1/2 cup cheddar cheese, cubed
1/4 cup grated Parmesan cheese
1 tablespoon Salad Supreme seasoning
1 teaspoon garlic powder
16 ounces Italian dressing
Instructions
- Cook the spaghetti according to package directions until al dente.
- Drain the pasta and rinse with cool water to stop the cooking process. Allow it to cool completely.
- In a large mixing bowl, combine the green bell pepper, red bell pepper, red onion, cucumber, grape tomatoes, olives, cheddar cheese, and Parmesan cheese.
- Add the cooled spaghetti to the bowl.
- Sprinkle the Salad Supreme seasoning and garlic powder over the mixture.
- Toss gently to distribute the seasonings evenly.
- Pour the Italian dressing over the salad and stir until all ingredients are well coated.
- Cover and refrigerate for at least 2 hours before serving.
- Stir the salad before serving and enjoy chilled.
Notes
For a different texture, substitute spaghetti with rotini, bowtie, or penne pasta.
Add grilled chicken, salami, pepperoni, or shrimp for extra protein.
Mozzarella cheese can be used instead of cheddar.
Banana peppers add extra tangy flavor.
Fresh parsley or basil can be mixed in for added freshness.
Store in an airtight container in the refrigerator for up to 4 days.
Add a splash of extra Italian dressing before serving leftovers if needed.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 125 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 8 mg
