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Spaghetti Pasta Salad
5 from 15 votes

Spaghetti Pasta Salad

Spaghetti Pasta Salad mixes tender al dente spaghetti with a medley of vegetables including black olives, cucumbers, cherry tomatoes, bell peppers, onions, feta, and Parmesan cheese tossed in Italian dressing and herbs. This chilled salad balances textures and flavors, ideal for potlucks, barbecues, or as a make-ahead side dish.

Prep Time
15 mins
Cook Time
10 mins
Chill Time
45 mins
Total Time
1 hr 10 mins
Servings: 8
Calories: 322 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound spaghetti noodles broken in half; cooked al dente
  • 12 ounce black olives drained, canned, sliced
  • 1 cup cucumber sliced and quartered (if using English cucumber you don't need to peel it; for regular cucumbers I recommend peeling)
  • 1 cup cherry tomato halved
  • ½ cup red bell pepper diced small
  • ½ cup green bell pepper diced small
  • ½ cup feta cheese crumbled
  • ¼ cup red onion finely diced
  • ¼ cup Parmesan Cheese grated
  • 3 tablespoons parsley Italian flat leaf recommended rather than regular parsley, finely diced, fresh
  • 16 ounce Italian dressing lite or reduced fat may be used, bottle
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • lemon juice optional and to taste, and or balsamic vinegar

Instructions

    Cup of Yum
  1. To a large stockpot with salted water, add the spaghetti noodles and cook according to package directions for al dente. When finished, drain, rinse with cold water, shake well to remove excess water, and then transfer to the bowl with the vegetables. Tip - While the pasta is boiling, make sure to work on dicing all the vegetables.
  2. To a very large bowl*, add all the ingredients (except the Italian dressing) and stir to combine.
  3. After the noodles have been drained and rinsed with cold water, add them to the bowl with the vegetables, and stir and toss to combine.
  4. Add the Italian dressing and stir and toss again to coat.
  5. Taste the salad and add salt and pepper, to taste. Tip - Because you're flavoring a huge bowl of food including a pound of pasta and another pound of vegetables, in my opinion it's better to not be shy when adding salt and pepper. I probably add nearly 2 teaspoons salt and 1 teaspoon pepper but I season my food very well. Season to your own personal taste, but if it tastes at all bland, boring, or dull, it likely needs salt and you shouldn't be afraid to add it.
  6. If desired, add the juice from half of a lemon, and/or 1 to 2 tablespoons balsamic vinegar; or to taste, and stir and toss well to combine.
  7. Cover the bowl well and refrigerate for at least 45 minutes to chill before serving, or up to overnight. Serving chilled is my preference although it holds fine at room temp if you're serving it at an event or in warm weather. Leftovers will keep airtight in the fridge for 4-5 days. Tip - If the leftovers seem a bit dry, add additional Italian dressing and/or a spritz of olive oil to rehydrate. I do not recommend freezing leftovers because the fresh veggies will not do well upon thawing and will become very mushy.

Notes

  • Using a large glass bowl with a lid simplifies mixing and storage.
  • The recipe makes a substantial quantity, so a large mixing vessel ensures thorough tossing.
  • Bowls with lids allow easy refrigeration without plastic wrap.

Nutrition Information

Serving 1 Calories 322kcal (16%) Carbohydrates 31g (10%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 4g (20%) Polyunsaturated Fat 14g (82%) Cholesterol 11mg (4%) Sodium 1060mg (44%) Fiber 3g (12%) Sugar 9g (18%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 322

% Daily Value*

Serving 1
Calories 322kcal 16%
Carbohydrates 31g 10%
Protein 6g 12%
Fat 20g 31%
Saturated Fat 4g 20%
Polyunsaturated Fat 14g 82%
Cholesterol 11mg 4%
Sodium 1060mg 44%
Fiber 3g 12%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.