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!

Spaghetti salad in a bowl.

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Cold Spaghetti Pasta Salad Recipe

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!

When the weather warms up, my body naturally craves lighter, fresher meals and 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!

Why I Love This Recipe

  • Tons of fresh summer flavors, perfect for busy weeknights.
  • Served chilled, so it’s perfect for making ahead.

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 Spaghetti Salad

Cook the spaghetti according to package directions. For al dente it’s usually about 1 minute less than stated. Drain and rinse under cold water to stop the cooking process.

Cooked spaghetti pasta noodles on the counter.

In a large bowl, add all of the remaining ingredients and toss with the cooked noodles.

Ingredients in a bowl for spaghetti pasta salad.

Pour in the Italian salad dressing and give the Italian spaghetti salad a good toss to make sure everything is combined. Season with salt and pepper to taste, cover, and chill for a couple of hours.

Serve with extra feta crumbles on top!

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.
  • Double the batch of homemade dressing 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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Close up photo of spaghetti salad in a bowl.

Spaghetti Salad

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Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 12
Loaded with fresh crunchy veggies, briny olives and feta, juicy tomatoes, and fresh herbs, this spaghetti salad is tossed in a zesty dressing then served chilled.
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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.

Substitutions and Variations

Here is a list of ways to make this pasta salad recipe your own:

  • Noodles: Spaghetti, angel hair pasta, linguine, and fettuccine are all long pasta noodles that work. If you prefer a medium pasta, try fusilli, penne, or bowtie pasta.
  • Cheese: Swap the feta for mozzarella balls, torn mozzarella, goat cheese, cheddar, or Parmesan cheese. You can also omit the cheese completely to make this vegan.
  • Vegetables: Toss in some extra fresh veggies like cauliflower, broccoli, or swap the red bell pepper for green bell pepper.
  • Protein: Bulk up your salad with some diced grilled chicken or ham. You could even add some chopped salami or mini pepperoni if you’d like.