Italian Spaghetti Salad is a delightful medley of colorful vegetables and perfectly cooked pasta, all tossed together in a zesty Italian dressing. I first stumbled upon this recipe at a summer barbecue and was instantly charmed by its vibrancy and refreshing taste. This dish isn’t just visually appealing; it’s a versatile and satisfyingly hearty salad that works for any occasion, from casual picnics to potlucks or even as a side at family dinners. The best part? It’s a cinch to make and can be prepared ahead of time, allowing the flavors to blend together beautifully.

Why you’ll love this dish

This Italian Spaghetti Salad is a dish you’ll want to recreate time and again. It’s quick to prepare, budget-friendly, and perfect for meal prep. The combination of fresh veggies and al dente pasta offers a satisfying crunch and chew, while the dressing adds an explosion of flavor that’s sure to please everyone at the table, including picky eaters. This dish shines as a refreshing summer side or a light main course, especially during hot months when you’re craving something light and energizing.

“This salad is a hit at every gathering! The flavors are incredible, and it’s so easy to make. I love prepping it the night before!” – Happy Home Cook

Step-by-step overview

Making Italian Spaghetti Salad is as simple as cooking spaghetti and mixing fresh ingredients. You’ll start by boiling the pasta, then while it cools, chop your vegetables. The key here is to combine everything in a large bowl and toss with a homemade dressing for maximum flavor. Remember to refrigerate the dish afterward to allow the ingredients to marry. Let’s dive into the ingredients you’ll need to create this vibrant meal.

What you’ll need

To whip up this refreshing Italian Spaghetti Salad, gather the following ingredients:

• 1 lb spaghetti, cooked and drained
• 1 1/2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 2 zucchini, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 red onion, diced
• 1 can sliced black olives, drained
• 1 bottle Italian dressing
• 1/2 cup parmesan cheese, grated
• 1 tablespoon sesame seeds
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder

Feel free to swap any of the vegetables based on your preferences or what you have on hand—this recipe is very forgiving!