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.

Spaghetti salad in a bowl.

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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!

Ingredients Notes

Spaghetti salad ingredients on the counter.

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.

Cooked spaghetti pasta noodles on the counter.

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.

Ingredients in a bowl for spaghetti pasta salad.

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.

Pouring Italian dressing into a bowl of spaghetti salad.

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.
Spaghetti pasta salad with serving tongs.

More pasta salad recipes include greek pasta salad, Caprese pasta salad and dill pickle pasta salad.

More Pasta Salad Recipes

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Cold spaghetti salad in a bowl with fresh veggies and tender noodles coated in zesty Italian dressing.

Cold Spaghetti Salad

5 from 2 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 12
This cold spaghetti salad is my go-to for potlucks: spaghetti tossed with crunchy veggies, feta, olives, and Italian dressing. Serve chilled.
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Video

Equipment

Ingredients 

  • 1 (1-pound) box spaghetti
  • 1 red bell pepper , chopped
  • 1 medium cucumber , sliced and quartered
  • 2 cups cherry tomatoes , sliced in half
  • ½ red onion , thinly sliced
  • ½ cup olives , sliced
  • 4 ounces feta cheese , crumbled
  • 1 cup Italian dressing , more if desired
  • 2 Tablespoons chopped fresh herbs (parsley or basil)

Instructions

  • Cook spaghetti noodles: Cook 1 pound spaghetti noodles according to package. Drain and rinse under cold water.
  • Combine veggies and noodles: In a large bowl, stir together cooked noodles, 1 chopped bell pepper, 1 chopped cucumber, 2 cups cherry tomatoes, 1/2 sliced red onion, 1/2 cup sliced olives, and 4 ounces feta cheese.
  • Toss with dressing and chill: Pour 1 cup Italian dressing over the top and toss. Season with salt and pepper to taste. Cover and chill at least 2 hours. Top with more cheese, if desired, before serving.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Dressing: Here is my favorite homemade Italian dressing recipe or try this easy vinaigrette dressing. Olive Garden salad dressing works great too. 
Substitutions: You may substitute feta for mozzarella cheese balls, or omit the cheese all together to make vegan. Other types of noodles will also work, such as penne or fusilli. 
Storage: Store leftovers in an airtight container in the fridge up to 5 days.

Nutrition

Calories: 92kcal, Carbohydrates: 6g, Protein: 2g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 8mg, Sodium: 394mg, Potassium: 142mg, Fiber: 1g, Sugar: 4g, Vitamin A: 537IU, Vitamin C: 20mg, Calcium: 61mg, Iron: 0.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.