Spaghetti Salad with Italian Dressing in Just 10 Minutes

How to Make Spaghetti Salad (Step by Step)

Let’s head to the kitchen and make this easy pasta salad recipe with spaghetti noodles—it comes together fast! If you need a pasta salad for a BBQ or a crowd, this one is perfect. It even works as a quick dinner. The spaghetti and veggies keep it light but still filling.

Watch the quick step-by-step video, or follow the photos below. Exact ingredient amounts are in the recipe card.

So, how do you make spaghetti salad?

In a nutshell: Make the dressing. Cook the spaghetti. Chop the veggies. Combine everything. Now, let’s go step by step.

Make the dressing and let it sit.

Start with the most important part—the Italian dressing for spaghetti salad. Grab a jar with a tight-fitting lid. You’ll need it to shake everything really well. Grate the garlic and squeeze the lemon juice. Now add everything straight into the jar: olive oil, the lemon juice, honey, and mustard.

Then add the grated garlic, oregano, and salt.

Close the lid and shake it hard for at least 30 seconds. Look at the jar—everything should come together into a smooth dressing. Shake a bit longer if you need to. That part really matters when you’re making spaghetti pasta salad with Italian dressing. It’s the only way to get a dressing that stays mixed and doesn’t separate later in your dish.

Prep the spaghetti pasta.

Salt the boiling water and cook the spaghetti until it’s al dente—firm to the bite. That’s really important for pasta salad with spaghetti. Not sure how to cook al dente? It’s easy. Just check the package instructions and cook it exactly as it says.

Don’t forget the salt. It makes the pasta taste better!

Drain it and rinse right away under cold water.

Lay the pasta out on a clean kitchen towel or paper napkin and let it dry completely. That’s a game-changer for cold spaghetti pasta salad recipes. You need the pasta cold and dry. That way, the dressing sticks better and the salad won’t turn watery.

If you’ve got leftover spaghetti, you can use it for this cold pasta salad. Just make sure it’s cooked al dente, rinsed, and dry.

Get the veggies and olives ready.

While the pasta cools and the dressing rests, prep the veggies.

Slice the cherry tomatoes and olives in half. Cut the bell pepper into thin strips. You can use red bell pepper if you like, but we went with yellow to add some color.

That’s all the cutting you need for this easy spaghetti salad!

You can use other veggies too—whatever you have on hand works. Depending on the season, you can switch things up and make a spaghetti vegetable salad that fits the time of year. Check out more ideas for winter and summer veggies you can add here.

Final mix: combine your salad.

Now grab a big bowl. Add in:

• The cooled spaghetti
• The veggies you just cut

Now let’s add something special—flaked almonds. They bring a light, nutty crunch to the spaghetti and salad veggies. Tear some fresh basil leaves and add them too. Smells amazing, right?

And ⅔ of the dressing. Why only ⅔ of the dressing and not all of it?

In spaghetti noodle pasta salad, the noodles soak up dressing fast. If you chill it—even for a short time—the salad can dry out. That’s a common issue with pasta salads, but it’s easy to avoid.

We developed this spaghetti salad recipe with Italian dressing to give you a bit more dressing than you need right away. You add just ⅔ at first, then save the rest in the fridge. When it’s time to serve, stir in the remaining dressing to freshen it up. If you’re eating the salad right away, ⅔ is all you need.

Mix everything together really well. Yes, it’s a little tricky with long spaghetti, but it works.

You can serve it right now, or chill it in the fridge for about an hour. Don’t forget the leftover dressing—put that in the fridge too. When you’re ready to eat, add a spoonful of the leftover dressing to your plate. It keeps the salad fresh and extra tasty.

That’s it—this spaghetti salad recipe is easy, delicious and quick. It’s a vegan pasta salad made with simple ingredients, and all the key steps are right here. Everything you need to know—we’ve already covered.

Ingredients, Tips and Common Mistakes

So, what is spaghetti salad? It’s spaghetti tossed with fresh veggies, olives, and a light, zesty dressing. Once you’ve got that, the rest is up to you. Add what you love—feta, parmesan, or even salami or bacon (we usually go for the veggie version, of course!). The mix-ins make it your own. It’s a salad classic you can enjoy year-round. 

The only tricky part about pasta salad with spaghetti noodles is that the long strands can be a bit harder to mix. You can break them before cooking if you prefer. But honestly, we love the long noodles—they give the salad a fun texture and a great look. 

Now let’s go over the detailed ingredients, quick tips, and common mistakes, so your pasta salad turns out perfect every time.

Equipment

• Pot – to cook the spaghetti
• Strainer – to drain and rinse the pasta
• Cutting board and knife – to cut the veggies and olives
• Jar with a tight lid – to mix the dressing well

Ingredients

Check the recipe card below for all exact ingredient measurements.

Pasta

You’ll need spaghetti—of course! Regular spaghetti works just fine, but thin spaghetti is even better if you have the option. It’s the best choice for spaghetti salad recipes because it doesn’t overpower the veggies and other ingredients. It also holds the dressing well and tastes amazing.

Whole wheat or gluten-free spaghetti is also fine—just make sure you don’t overcook it. The noodles need to stay firm.

You can cut the pasta into shorter pieces if you want, or leave it long. It’s a bit harder to eat and mix that way—but really, that’s the only part that takes any effort. Everything else in this spaghetti pasta salad recipe is super simple. And honestly, the long spaghetti noodles just make it more fun!

Vegetables: cherry tomatoes and bell pepper

This cold spaghetti pasta salad definitely needs something fresh and crisp. We go with cherry tomatoes and bell pepper—easy to find and simple to prep.

Use small tomatoes—cherry, like we did, or grape tomatoes. Roma tomatoes work great too. Skip large tomatoes—they release too much liquid and can make the salad watery. If you can, go for cherry tomatoes with a firm center so they don’t fall apart. That way, even when sliced, cherry tomatoes hold their shape and won’t turn the salad mushy.

For bell pepper, use what you like—green pepper, red, or yellow. They all add a nice crunch and color.

Feel like switching things up? You can swap the veggies, but aim for a balance between sweet and tangy. Want more ideas or ways to customize this pasta salad recipe? You can check them here.

Add-ins: black olives and almond flakes

When we started working on a recipe for the best cold spaghetti salad, we tried all kinds of add-ins—different cheeses, nuts, vegan salami, and a variety of dressings.

What surprised us? Almond flakes. They’re already thin, so there’s no slicing needed—less prep, more crunch. They give the salad a light, nutty texture that just works. We also use black olives—they’re a must in any Italian salad. They add a deep, briny flavor that balances the fresh veggies and pasta perfectly.

Want to try other options? Go for Parmesan cheese, mozzarella, or even cheddar. But honestly, almond flakes made this version stand out. If you’re after an original spaghetti salad recipe, you can’t go wrong with Parmesan cheese or mozzarella balls—simple, classic, and totally satisfying.

Herbs: Basil

You really can’t make a fresh Italian spaghetti salad without basil. It adds so much freshness and makes the salad taste just right.

Tear the leaves by hand—don’t cut them. This keeps the basil fresh and flavorful. Add it at the very end, right before serving. You can use fresh parsley instead if you want, but basil works best here.

Italian Dressing

Nothing beats homemade Italian dressing for this salad. It’s simple, fresh, and tastes way better than anything store-bought. Once you try it, you won’t want the bottled kind again.

You only need a few simple ingredients:

• Olive oil
• Lemon juice (freshly squeezed is best, but bottled works too)
• Mustard (Dijon is great, but use whatever you have)
• Honey (liquid works best)
• Salt
• Dried oregano — a classic Italian seasoning you’ll find in pasta sauces, marinades, and salad dressings.
• Fresh garlic (not garlic powder—fresh makes all the difference).

Most salad dressing recipes use vinegar, but we go with lemon juice for a fresher, zesty flavor. It blends perfectly with honey and fresh garlic. The best part? This spaghetti salad with zesty Italian dressing doesn’t need any extra seasoning—the dressing brings all the flavor you need.

See? The ingredients are simple and easy to find. They may be basic, but the result tastes amazing.

Chef’s Tips

• If you have a choice, go with thin spaghetti—they work really well with the veggies and add-ins. And the salad doesn’t end up tasting like just a bowl of pasta.
• Cook the pasta al dente and cool it quickly to stop the cooking. You don’t want it too soft—firm pasta is what you need for a good spaghetti noodle salad.
• Rinse the pasta under cold water, then let it dry a little to get rid of extra moisture. Make sure your veggies are dry too—this way, the pasta and veggies won’t stick together.
• Dress the salad twice. First, while the pasta is still warm, so it can soak up the flavor. Then again, right before serving. That’s how you keep your cold spaghetti salad with Italian dressing fresh. If you’re serving it after chilled in the fridge, add a spoonful of dressing to your plate.
• Balance the textures. Crunchy veggies and soft pasta make your spaghetti pasta salad way more interesting. Use a mix of sweet and tangy vegetables. 
• Use lemon juice instead of vinegar—it tastes fresher and pairs perfectly with honey.
• If you’re adding soft ingredients like cheese or olives, make sure to balance them with something crunchy. Almond flakes are our favorite—we tested lots of cold spaghetti recipes, and they added the best texture and flavor.

Common Mistakes and How to Avoid Them

Now let’s take a look at common mistakes—and how to make sure they don’t happen.

How to cook pasta for pasta salad?

• Salt the water well. Use 1–2 tablespoons of salt for every 450 g (1 pound) of pasta. This adds flavor right from the start. It’s a simple trick, but makes your salad with spaghetti extra delicious.
• There’s something you need to know about pasta: once it’s cooked, it won’t absorb salt anymore. So don’t forget to salt the water. It is your only chance to get that flavor in.

How to keep the salad from getting watery?

• To keep your salad from turning watery, mix the dressing really well. Use a jar with a tight lid, close it, and shake for at least 30 seconds—longer is fine, but don’t go shorter. The dressing is the best spaghetti salad seasoning. If you prep it right, you won’t need any extra toppings or seasonings.
• Don’t pour in all the dressing at once—start with about ⅔. This cold spaghetti salad recipe gives you extra on purpose. If you’re eating it right away, that’s all you need. But if you’re keeping it in the fridge, save the rest and add a spoonful to your plate before serving. It keeps everything fresh and flavorful.
• Dry the vegetables well.
• Rinse the cooked pasta under cold water, then spread it out on a towel and let it dry completely.

How to mix the salad so that everything combines?

• First, you need pasta that doesn’t stick together. So rinse it well under cold water after cooking.
• You can also break long spaghetti into shorter pieces before cooking, if you like.
• If you’re making a pasta salad using spaghetti noodles, it can be tricky to mix once the dressing is in. Use two forks to mix the spaghetti with the salad veggies—it makes it a lot easier.
• Follow the tips above to keep your salad from getting watery — they really make a difference. They’ll also help you mix everything together more easily.

How to keep pasta salad from drying out?

• Spaghetti salad with Italian dressing is so delish, but pasta soaks up dressing fast. That’s why you need a bit more. Add one part of the dressing when you prep the salad, and the rest right before you eat.
• Making a spaghetti summer salad for a BBQ or a big crowd? Make extra dressing and serve the salad already dressed, with the rest of the dressing in a jar on the side. That way, everyone can refresh their salad and add a bit more—or less—depending on the plate!

How to make sure vegetables stay crunchy and don’t turn soft?

• Don’t add too much dressing at once. Start with a little taste, and add more if needed.
• Make sure all the ingredients for spaghetti salad—the pasta, veggies, olives, cheese—are dry before you add them in.
• Store the salad in the fridge and mix it gently.
• Add delicate veggies, like tomatoes or herbs, right before serving.
• Of course, this Italian spaghetti pasta salad tastes best when it’s fresh. It only takes a few minutes to put together, and chopping the veggies doesn’t take long either. So take a little time and make it fresh—it’s totally worth it.

How to Store & Make Ahead

You’ve got the cold spaghetti salad recipe and all the tips to make it just right. Now let’s go over how to store it and prep it ahead.

Storage Tips

• Store in an airtight container in the fridge for up to 3 days. We planned the recipe so you’ll have a bit of leftover dressing. Since the pasta soaks it up while it sits, just refresh the salad with a little extra before serving.
• Don’t freeze it—the texture won’t hold up.
• Don’t forget—Italian dressing spaghetti pasta salad tastes best when it’s freshly made. So if you’ve got 10 minutes to spare, make it fresh!

How to Make Ahead

This is the best spaghetti salad recipe for a crowd. The best part? The prep is quick—just cook the pasta, chop the veggies, and toss everything together. Whether you’re getting ready for a BBQ, a party, or making a spaghetti cold salad for lunch during the week, here’s the easiest way to prep it ahead.

How to Prep Ahead: Storage and Fresh-Up Tips

• One of the best ways to prep Italian dressing salad ahead is to make the dressing without garlic—it stays fresh in the fridge for up to 14 days. Love garlic? Just add it 5–10 minutes to your dressing, before you toss the salad. That gives it enough time to infuse.
• Cook, rinse, and cool the spaghetti ahead of time. Since this is a cold pasta dish, it’s perfect to store the pasta in the fridge. It keeps well for up to 5 days.
• When you’re ready, just chop the veggies (it only takes a few minutes), then mix them with the cold pasta and dressing. Your salad to go with spaghetti is ready!

This way, your veggies stay fresh and crisp. You can also toss in whatever you’ve got in the fridge or mix in your favorite add-ins. The base for an easy cold spaghetti salad is already set—it’s the Italian dressing and how you prep the pasta. From there, you can switch up the ingredients each time to keep things interesting.

How to Adjust to Your Diet

The best part about pasta salad recipes is how easy it is to adjust the ingredients. Here are some simple ways to make it your own:

Classic

Want to make a classic spaghetti salad? Keep the bell pepper, cherry tomatoes, and olives, then add Parmesan or mozzarella balls. And don’t forget red onion! All of that works beautifully with the Italian dressing in this recipe.

Tortellini Version

Got bored with a pasta salad spaghetti style? Switch things up and use tortellini instead. It’s a heartier pasta that makes any salad feel more filling and fun.

Prep tortellini just like you prep spaghetti—salt the water well, cook until al dente, then rinse and dry. If you love tortellini and want a little variety, try our cheese tortellini pasta salad. It’s similar to this recipe for spaghetti salad with Italian dressing, but the dressing is even simpler—just three ingredients—and it’s packed with mozzarella and honey lemon feta balls.

Veggie Swaps

Want to add extra veggies or switch things up? Here’s how to do it.

We used cherry tomatoes and bell peppers—they’re common in many recipes for spaghetti salad because they’re easy to prep. No peeling, no roasting—just chop and toss. But if you’re not into those or have something else in the fridge, feel free to swap them out.

Choose the veggies you enjoy most. Just make sure to include something crunchy. A mix of sweet and tangy always works well, and what you use can totally depend on the season.

For a fresh and colorful summer spaghetti salad, try bell pepper, red onion, and zucchini. Cut the red onion into thin strips—diced red onion can be too strong and easily overpower the salad. Thin slices give just the right flavor, and they work perfectly with long spaghetti.

Cucumber is also a great choice. Just scoop out the seeds or use an English cucumber, which has fewer seeds.

In colder months, or when crisp veggies aren’t available, go for heartier spaghetti salad ingredients like lightly blanched broccoli or cauliflower. Roasted beets and carrots also bring great flavor and a cozy, seasonal feel.

More Protein

You can enjoy this pasta salad made with spaghetti as a side dish or turn it into a full meal. To make it more filling, feel free to add some extra protein.

• Toss in vegetarian salami, veggie chicken, or sausage—whatever you like. A handful of nuts works great too and adds a nice crunch and flavor.
• Cheddar cheese is an easy add-in that brings a creamy, rich touch. You can also go with feta cheese, but it’s a good idea to balance it with something sweet—like sweet corn—to soften its sharp flavor.

• Feel like adding something extra? Sprinkle some grated Parmesan cheese on top—it adds both taste and protein.
• You can also try a high-protein spaghetti—just make sure it stays firm after cooking.

That’s how easy it is to turn this into your best salad with spaghetti—rich in protein, easy to customize, and ready in minutes!

Make It Spicy

Love spicy food? Add a kick by sprinkling black pepper, chili flakes, or a dash of hot sauce on top. You can also toss in some mini pepperoni for a spicy twist.

Serving Ideas + More Recipes

This pasta salad recipe with spaghetti is super simple—and the cooking process is quick and easy. That makes it perfect when you need something fast but still full of flavor.

How to Serve

It’s a great side dish for grilled mains, tacos, or even a baked potato. You can also serve it with grilled or toasted baguette, corn on the cob, or anything fresh off the BBQ.

Serving a crowd? Make a big batch of homemade vinaigrette dressing and serve it on the side. That way, everyone can add a little extra to their plate, and the salad stays fresh and flavorful. Don’t forget to check out our tips for making it ahead of time!

The best part? It works great as a side dish, but it’s filling enough to serve as lunch or dinner too.

More Recipes

Looking for more salad recipes? Here are a few you’ll love:

• Asian Cold Noodle Salad – A light and delicious pasta salad you can make in just 15 minutes.
• Cheese Tortellini Pasta Salad – An easy Italian pasta with a simple 3-ingredient dressing.
• Deviled Egg Pasta Salad – Creamy, flavorful, and full of fresh crunch.
• Elote Pasta Salad – A bold, street corn-inspired pasta salad made with canned corn.