Spaghetti Salad Recipe

Spaghetti Salad is the perfect side dish for a party, potluck or when you’re feeding a crowd. Made with tender pasta, pepperoni, fresh veggies and tossed in a zesty dressing then topped with Parmesan cheese, this easy to make salad is ideal for “soup and salad” night!

Over the past few weeks, my house has been the place to be on Sunday evenings. I’ve always made it a point to have a big Sunday Supper that includes family and friends and it looks like things have not changed much. Lately, my youngest, who’s in college has invited some of his new friends to join in on our tradition. There are usually 6 to 8 folks around the table enjoying a homemade meal, laughing and sharing stories. I can tell you right now, it’s the highlight of my week!

When it comes time to make the menu for any gathering, I want recipes that are simple and uncomplimented. Casual entertaining is my mantra so that everyone is relaxed and happy including me. One of my go-to dinner ideas is to serve soup and salad. I like putting out a big salad, soup or chili, warm bread, and a dessert and let my guests serve themselves. Folks load up their plates and bowls, make their way to the table to dig in and start the fun. This is entertaining at it’s best!

Spaghetti Salad is so easy to make and great to serve any time of the year. This recipe is great to make ahead of when you want to serve it since the pasta will absorb all of the yummy, zesty dressing. Making the salad requires very little cooking. Just prepare the noodles, chop the tomatoes, cucumbers, and onions. Slice the pepperoni, make the dressing, and toss it all together. That’s it!

Spaghetti Salad

Spaghetti Salad is the perfect side dish for a party, potluck or when you’re feeding a crowd. Made with tender pasta, pepperoni, fresh veggies and tossed in a zesty dressing then topped with Parmesan cheese, this easy to make salad is ideal for “soup and salad” night!

Prep: 15min

Total: 15min

Ingredients:

• 1 pound spaghetti
• 2 cups grape tomatoes – halved
• 2 cups cucumbers – sliced and halved
• 1 cup pepperoni slices – halved
• 3/4 cup red onion – minced
• 3/4 cup Parmesan cheese – grated
• 2 tablespoons fresh parsley – chopped
• Italian Vinaigrette Dressing – about 1 1/4 cup
• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 1 teaspoon garlic – minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 1 teaspoon salt

Instruction:

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3. {‘@type’: ‘HowToStep’, ‘text’: ‘Serve immediately. **Can be made a day ahead of serving. Store in an airtight container in fridge for up to 3 days.’, ‘name’: ‘Serve immediately. **Can be made a day ahead of serving. Store in an airtight container in fridge for up to 3 days.’, ‘url’: ‘https://www.asouthernsoul.com/spaghetti-salad/#wprm-recipe-104581-step-0-2’}
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Summer Spaghetti Salad (+Video)

This summer Spaghetti Salad recipe is a classic and is full of veggies, cheese, seasoning and tossed with a yummy Italian dressing. Always a hit!

Prep: 25min

Total: 25min

Serving Size: 1 serving

Nutrition Facts: calories 125 kcal, Carbohydrate 18 g, Protein 5 g, Fat 3 g, Saturated Fat 1 g, Cholesterol 8 mg, Sodium 79 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 pound box spaghetti noodles
• 1 green pepper, (diced)
• 1 red pepper, (diced)
• 1/2 red onion, (thinly sliced)
• 1 English cucumber, (sliced)
• 1 cup grape tomatoes, (sliced in half)
• 2.25 ounce) can sliced olives, (drained)
• 1/2 cup cheddar cheese, (cut into cubes)
• 1/4 cup grated Parmesan cheese
• 1 Tablespoon McCormick Salad Supreme seasoning
• 1 teaspoon garlic powder
• 16 ounce bottle Italian dressing

Instruction:

1. Cook spaghetti according to package directions.I season the boiling water with one tablespoon of kosher salt before putting the noodles in. Stir noodles often while cooking. Drain well after cooking until al dente.
2. In a large bowl – and I do mean LARGE bowl – add in all your diced veggies, olives and cheeses.
3. Then add the cooked and cooled spaghetti on top. Season salad with McCormick Salad Supreme seasoning and garlic powder. Give it all a gentle toss.
4. Pour Italian dressing over noodles.
5. Stir mixture carefully until combined.
6. Cover with plastic wrap and allow to cool for at least two hours before serving.

Favorite Spaghetti Salad

This pasta salad is served cold and tossed with Greek dressing and fresh, colorful veggies!

Prep: 15min

Total: 150min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 316 kcal, Carbohydrate 32 g, Protein 6 g, Fat 18 g, Saturated Fat 4 g, Cholesterol 4 mg, Sodium 96 mg, Fiber 2 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 1 pound spaghetti
• ¾ long english cucumber (diced)
• 1 pint grape tomatoes (halved)
• 1 cup bell pepper, any color (diced)
• ¼ cup sliced pitted olives (black olive or kalamata olives)
• ⅓ cup feta cheese (crumbled, more to taste)
• ¼ cup red onion (diced)
• 1 tablespoon fresh parsley
• 1 cup bottled Greek vinaigrette dressing
• ¼ cup red wine vinegar
• 1 teaspoon oregano
• 1 teaspoon honey
• ½ teaspoon garlic powder
• ⅓ cup olive oil

Instruction:

1. If making homemade dressing, combine all ingredients except oil in a bowl. Slowly drizzle oil while whisking. Set aside.
2. Cook spaghetti in a large pot of salted water until al dente according to package directions. Drain and rinse under cold water.
3. Combine all ingredients in a large bowl. Add dressing and toss.
4. Refrigerate at least 2 hours before serving.

Italian Spaghetti Salad

This attractive, fresh-tasting Italian spaghetti salad recipe can conveniently be prepared the night before. It makes enough for a crowd! —Lucia Johnson, Massena, New York

Prep: 20min

Total: 20min

Yield: 16 servings.

Nutrition Facts: calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges: 1-1/2 starch

Ingredients:

• 1 package (16 ounces) thin spaghetti, halved
• 3 medium tomatoes, diced
• 3 small zucchini, diced
• 1 large cucumber, halved, seeded and diced
• 1 medium green pepper, diced
• 1 medium sweet red pepper, diced
• 1 bottle (8 ounces) Italian salad dressing
• 2 tablespoons grated Parmesan cheese
• 1-1/2 teaspoons sesame seeds
• 1-1/2 teaspoons poppy seeds
• 1/2 teaspoon paprika
• 1/4 teaspoon celery seed
• 1/8 teaspoon garlic powder

Instruction:

Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. , Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

Spaghetti Salad – SALADS & SLAWS

FAQ

What is spaghetti salad made of?

What are the five mistakes to avoid pasta salad?

1. Not using the right size and shape of pasta. …
2. Overcooking or undercooking the pasta. …
3. Not seasoning the pasta enough. …
4. Not dressing the pasta salad while it’s still warm. …
5. Making your pasta salad too far in advance.

What is pasta salad dressing made of?

Is it OK to make pasta salad the day before?