ITALIAN SPAGHETTI SALAD
Italian Spaghetti Salad is a colorful, refreshing pasta salad loaded with crisp vegetables, mozzarella, olives, and tossed in a zesty Italian dressing. It’s perfect for picnics, potlucks, barbecues, meal prep, or as a light lunch.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Cuisine: Italian-Inspired
Ingredients
For the Salad
12 ounces (340 g) spaghetti
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 green bell pepper, diced
1 red bell pepper, diced
1/2 small red onion, thinly sliced
1 cup broccoli florets, chopped into bite-sized pieces
1 (2.25-ounce) can sliced black olives, drained
1 cup mozzarella pearls (or diced fresh mozzarella)
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese (optional)
Homemade Italian Dressing
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon sugar or honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the spaghetti according to the package directions until al dente.
Drain and rinse under cold water to stop the cooking process.
Drain thoroughly.
Step 2: Prepare the Vegetables
While the pasta cools:
Halve the cherry tomatoes.
Dice the cucumber.
Dice both bell peppers.
Thinly slice the red onion.
Chop the broccoli into small florets.
Drain the olives.
Step 3: Make the Dressing
In a bowl or jar, combine:
Olive oil
Red wine vinegar
Lemon juice
Dijon mustard
Garlic
Italian seasoning
Oregano
Onion powder
Sugar or honey
Salt
Black pepper
Red pepper flakes (if using)
Whisk or shake until well combined.
Step 4: Assemble the Salad
Break the cooled spaghetti into shorter lengths if desired.
Place the pasta into a large serving bowl.
Add:
Tomatoes
Cucumber
Bell peppers
Red onion
Broccoli
Black olives
Mozzarella
Parsley
Step 5: Toss
Pour the dressing over the salad.
Toss gently until everything is evenly coated.
Step 6: Chill
Cover and refrigerate for at least 1 hour before serving.
Step 7: Garnish
Top with grated Parmesan, fresh parsley, and a few extra black olives before serving.
Nut Information
Contains Tree Nuts
This recipe contains no tree nuts.
Contains Peanuts
No peanuts.
Dairy
Mozzarella cheese
Parmesan cheese (optional)
Gluten
Traditional spaghetti contains wheat.
Use certified gluten-free spaghetti for a gluten-free version.
Eggs
Most dried spaghetti is egg-free, but always check the package label.
Nut-Free Version
This recipe is naturally free from peanuts and tree nuts. Always verify packaged ingredients to avoid cross-contamination if serving someone with severe allergies.
Dairy-Free Option
Replace mozzarella with a dairy-free cheese alternative or omit it.
Skip the Parmesan or use a dairy-free Parmesan substitute.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Stir before serving, as the dressing may settle.
Add a splash of olive oil or Italian dressing if the pasta absorbs too much dressing.
Freezing is not recommended, as the vegetables will lose their crisp texture.
Tips for Success
Cook the spaghetti just until al dente to prevent a mushy salad.
Rinse the pasta under cold water immediately after draining.
Chill the salad for at least one hour so the flavors can develop.
Fresh mozzarella pearls provide the best texture and flavor.
Dice the vegetables into similar-sized pieces for even bites.
Make the salad a day ahead for even better flavor.
Nutrition Information (Approximate Per Serving)
Calories: 330
Protein: 11 g
Carbohydrates: 34 g
Fat: 17 g
Saturated Fat: 4 g
Cholesterol: 15 mg
Sodium: 420 mg
Fiber: 3 g
Sugar: 5 g
Frequently Asked Questions
1. Can I make Italian Spaghetti Salad ahead of time?
Yes. It tastes even better after chilling for several hours or overnight, allowing the dressing to soak into the pasta.
2. Can I add meat?
Absolutely. Grilled chicken, salami, pepperoni, turkey, or grilled shrimp are excellent additions.
3. What vegetables can I substitute?
You can use zucchini, artichoke hearts, roasted red peppers, spinach, or baby arugula.
4. Which dressing works best?
A homemade Italian vinaigrette offers the freshest flavor, but a quality bottled Italian dressing also works well.
5. Can I use another pasta shape?
Yes. Rotini, penne, farfalle, fusilli, or bow-tie pasta all work well.
6. Is this recipe suitable for meal prep?
Yes. It keeps well in the refrigerator for several days, making it ideal for lunches and quick dinners.
7. How can I make it more filling?
Add grilled chicken, chickpeas, white beans, or extra mozzarella for more protein and substance.
8. Why should I rinse the pasta with cold water?
Rinsing cools the pasta quickly, prevents overcooking, and helps keep the strands from sticking together in the salad.
