Summer Spaghetti Pasta Salad
Spaghetti Pasta Salad is a fresh, colorful side dish tossed in a zesty homemade Italian-style dressing with crisp vegetables and mozzarella cheese. It’s an easy make-ahead recipe that’s perfect for potlucks, BBQs, picnics, and summer gatherings.
Instead of using bottled dressing, this recipe combines olive oil, red wine vinegar, herbs, and Dijon mustard for a bright, balanced flavor that complements the vegetables without overpowering them.
I always rinse the spaghetti under cold water after cooking to stop the cooking process and cool it quickly without becoming mushy. Letting the salad chill for at least an hour before serving also gives the dressing time to blend with the vegetables and pasta.
Table of Contents
Why You’ll Love This Recipe
- Perfect for entertaining. This recipe is ideal for potlucks, cookouts, BBQs, and family gatherings.
- Easy to make ahead. Prepare it in advance and let the flavors develop in the refrigerator.
- Fresh and colorful. Crisp vegetables, mozzarella, and homemade dressing create a refreshing side dish.
- Feeds a crowd. This recipe makes enough for family dinners and parties.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Spaghetti: Creates a fun twist on traditional pasta salad while soaking up the flavorful dressing.
- Cherry tomatoes: Add juicy sweetness and vibrant color.
- Cucumber: Brings refreshing crunch to every bite.
- Red bell pepper: Adds sweetness and crisp texture.
- Red onion: Provides a mild bite that balances the fresh vegetables.
- Black olives: Add a savory flavor that complements the dressing.
- Mozzarella pearls or cubed mozzarella: Bring creamy richness to the salad.
- Grated Parmesan cheese: Adds a salty finish.
- Fresh parsley: Provides a fresh garnish and bright flavor.
- Olive oil: Forms the rich base of the homemade dressing.
- Red wine vinegar: Adds tangy flavor that balances the oil.
- Dijon mustard: Helps emulsify the dressing while adding subtle depth.
- Dried oregano: Gives the dressing classic Italian flavor.
- Dried basil: Adds a mild herby note.
- Garlic powder: Brings savory flavor throughout the dressing.
- Sugar: Optional, but helps balance the vinegar’s acidity.
How to Make Spaghetti Pasta Salad
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Cook the spaghetti according to the package directions until al dente. Drain the pasta and rinse under cold water until completely cooled. Add to a large bowl.
- In a large mixing bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella.
- In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, basil, garlic powder, salt, black pepper, and sugar if using.
- Pour the dressing over the pasta mixture.
- Toss everything together until the pasta and vegetables are evenly coated. Sprinkle the Parmesan cheese over the salad and gently toss again.
- Cover and refrigerate for at least 1 hour to allow the flavors to blend. Toss once more before serving and garnish with fresh parsley if desired.
Substitutions and Additions
- Protein Pasta. Use Barilla brand protein pasta to keep this dish vegetarian, but with extra protein.
- Add protein. Grilled chicken, pepperoni, or salami make this a complete meal.
- Swap the cheese. Feta or cubed provolone are delicious alternatives.
- Mix in more vegetables. Broccoli, pepperoncini, artichokes, or spinach all work well.
Sandra’s Pro Tips
- Cook the pasta just until al dente. Slightly firm pasta holds its texture better after chilling.
- Cool the pasta completely. Rinsing with cold water stops the cooking and keeps the pasta from sticking together.
- Don’t skip the chill time. Refrigerating the salad for at least an hour allows the dressing to soak into the pasta.
- Toss before serving. A quick toss redistributes the dressing and fresh ingredients.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes. In fact, the flavor improves after several hours in the refrigerator. Toss it again before serving.
Absolutely. Rotini, bow ties, or penne work well, though spaghetti gives this salad its signature texture.
Stored in an airtight container, it will keep in the refrigerator for up to 4 days.
Other Delicious Pasta Salad Recipes You May Enjoy
Summer Spaghetti Pasta Salad
Equipment
- Pasta Pot
- Strainer for pasta
- Mixing bowls
- large serving bowl
Ingredients
Spaghetti Salad
- 12 oz spaghetti
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/3 cup red onion thinly sliced
- 1/2 cup black olives sliced
- 1 cup mozzarella pearls or cubed mozzarella
- 1/4 cup Parmesan cheese grated
- 2 tablespoons chopped parsley for garnish
Italian Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar optional
Instructions
- Cook the spaghetti according to package directions until al dente. Drain and rinse under cold water until completely cooled, then set aside.
- In a large bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, bell pepper, red onion, olives, and mozzarella.
- In a separate small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, basil, garlic powder, salt, pepper, and sugar if using.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Sprinkle with Parmesan cheese and toss lightly again.
- Cover and refrigerate for at least 1 hour before serving to let the flavors come together. Toss again right before serving. Garnish with parsley if desired.
Notes
How To Store
Refrigerator: Store leftovers in an airtight container for up to 4 days. Freezer: Freezing isn’t recommended because the vegetables and dressing lose their fresh texture after thawing. How to Serve: Serve chilled. If the pasta has absorbed much of the dressing after storing, toss with a small drizzle of olive oil or a splash of red wine vinegar before serving to freshen it up.Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
