Spaghetti Pasta Salad Recipe
This Spaghetti Pasta Salad is the best summer side dish. It's an easy make-ahead recipe to serve to a crowd that's full of flavor! It uses spaghetti noodles rather than a short noodles to coat nicely in the dressing for maximum flavor. We love to customize it with our favorite veggies, proteins, cheeses, and dressings.
Servings: 16 servings
Calories: 222kcal
Ingredients
- 1 pound spaghetti cooked and drained
- 2 bell peppers cut into thin strips
- 1/2 cup thinly sliced red onion
- 1 cup diced cucumber
- 1 pint grape tomatoes halved
- 3 ounces olives (any variety) sliced or halved
- 12 ounce jar marinated artichoke hearts drained and roughly chopped
- 12 ounce bottle Greek dressing
- 1/2 cup shredded parmesan cheese
- 1/2 cup crumbled feta
Instructions
- Cook spaghetti in boiling salted water per package directions, drain and cool.
- In a large bowl, combine cooked and cooled spaghetti, tomatoes, bell peppers, cucumber, olives, marinated artichokes, and onion.
- Pour the dressing on top, and toss until coated well.
- Transfer to a serving bowl and sprinkle parmesan and feta on top. Chill until ready to serve.
Video
Notes
Storage:
- Store in an airtight container in the refrigerator up to 3 to 4 days. The pasta tends to soak up the dressing the longer it’s stored. If needed, toss with additional dressing. This is not a freeze and thaw friendly dish.
- Make this pasta salad up to a few hours in advance to store in the fridge. Trust us when we say it's even more delicious this way!
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- Customize to Taste: This easy spaghetti salad is highly customizable. Besides the ingredients I used, here are some more fresh ingredients you could incorporate:
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- Blanched Asparagus
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- Blanched or Raw Broccoli
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- Blanched or Raw Cauliflower
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- Sundried Tomatoes
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- Mini Pepperoni
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- Italian Seasoning
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- Fresh Basil
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- Fresh Parsley
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- Mozzarella Cheese
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- Green Onions
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- Chickpeas
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- Zucchini
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- Squash
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- Radishes
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- Sugar Snap Peas
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- Fresh Corn
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- Edamame Beans
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- Beans
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- Customize to Taste: This easy spaghetti salad is highly customizable. Besides the ingredients I used, here are some more fresh ingredients you could incorporate:
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- Prep in Advance: Have all of your salad ingredients sliced and measured first for quicker assembly and a lesser chance of error.
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- Make it a Meal: You can make this pasta salad a meal by simply pairing it with a protein like grilled chicken, shrimp, tuna, ham, tofu or steak.
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- Dressing Options: Vinegar-based dressing varieties like a zesty Italian dressing, balsamic vinaigrette, ranch dressing, Caesar dressing, or a simple olive oil and vinegar dressing all work great. For a creamier dressing, mix some Greek yogurt with the Greek dressing.
Nutrition
Serving: 1cup | Calories: 222kcal | Carbohydrates: 28g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 471mg | Potassium: 206mg | Fiber: 2g | Sugar: 5g | Vitamin A: 984IU | Vitamin C: 28mg | Calcium: 59mg | Iron: 1mg
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