If you’re searching for a “summer-ready” dish that practically screams, “Hey, I’m here for the party!” look no further than this Easy Spaghetti Pasta Salad.
I stumbled onto this cold spaghetti salad at a backyard BBQ when my Aunt Linda—famous for her suspiciously empty salad bowl—finally revealed her secret: it’s all about tossing spaghetti noodles into a salad and pretending you invented the idea.
Packed with fresh veggies, zippy Italian dressing, and just enough California Spaghetti flair to make everyone think you’re a culinary genius, this is the one cold pasta salad recipe you’ll actually want to make on repeat. Trust me, your potluck invite status is about to skyrocket.
Spaghetti Pasta Salad
Equipment
- Large pot
- Colander
- Large mixing bowl
- Cutting board
- Sharp Knife
- Mason jar or small bowl
- Fork or whisk
Ingredients
- 1 pound 16 ounces spaghetti
- 1/4 cup freshly squeezed lemon juice about 2 large lemons
- 1/4 cup extra virgin olive oil
- 1 tablespoon Italian seasoning
- 1 tablespoon honey
- Salt and black pepper to taste
- 2 cups cherry or grape tomatoes sliced in half
- 2 medium cucumbers sliced (about 2 cups)
- 1/3 cup chopped red onion
- 1/3 cup sliced black olives
- 1/3 cup sliced green olives
- 1/2 cup 4 ounces crumbled feta cheese
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Cook the spaghetti according to the package directions until just al dente, so it still has a little bite.1 pound 16 ounces spaghetti
- Rinse and Drain: Drain the cooked spaghetti and rinse it under cold water to stop the cooking and keep it from getting mushy. Drain really well.
- Mix the Dressing: In a mason jar or small bowl, combine the lemon juice, olive oil, Italian seasoning, honey, salt, and black pepper. Shake or whisk until it’s all mixed together.1/4 cup freshly squeezed lemon juice, 1/4 cup extra virgin olive oil, 1 tablespoon Italian seasoning, 1 tablespoon honey, Salt and black pepper
- Marinate the Veggies: Add the sliced tomatoes, cucumbers, red onion, black olives, and green olives to a large bowl. Pour the dressing over the veggies and toss so everything gets coated. Let it hang out while you deal with the pasta—the tomatoes will start to get juicy.2 cups cherry or grape tomatoes, 2 medium cucumbers, 1/3 cup chopped red onion, 1/3 cup sliced black olives, 1/3 cup sliced green olives
- Assemble the Salad: Add the cooled, drained spaghetti and crumbled feta cheese to the bowl with the marinated veggies. Toss everything together until it looks like summer in a bowl.1/2 cup 4 ounces crumbled feta cheese
- Taste and Adjust: Taste the salad and add more salt, pepper, or lemon juice if you think it needs a little extra zing. Serve right away, or chill it in the fridge for a few hours to let the flavors get even friendlier.
Spaghetti Pasta Salad: The Real Secrets No One’s Telling You 😏
🕶️ Pasta Shape Rebels Welcome:
Who said spaghetti is the only star? Break out your inner pasta anarchist and use bowties, rotini, or even penne. If you’re feeling really wild, try half spaghetti and half whatever’s lurking in the back of your pantry.
🍅 Tomato Drama:
Cherry tomatoes look adorable, but any tomato will work—just chop ‘em up and pretend you paid extra for “artisan rustic style.” Two colors of tomatoes make it extra fancy (and make your Instagram story pop).
🥒 Cucumber Power Move:
Peel them if you want to avoid the dreaded “cucumber chewiness,” or leave the skin for that rugged farm-to-table vibe. Got mini cucumbers? Use a handful. Got a monster grocery store cucumber? Just go for it.
🧀 Cheese Is Optional (But Not Really):
Feta is classic, but don’t let that box you in. Use mozzarella balls, cubed cheddar, or whatever is in your cheese drawer. No one’s policing your cheese choices here.
🧅 Onion Drama, Part 2:
Red onion is the classic move, but if you want less bite, soak the chopped onions in cold water for 10 minutes. Or just swap for green onions and act like you always meant to do it.
🌿 Dressing—Homemade or “Homemade” (wink, wink):
Mix up the dressing from scratch and look smug, or grab your favorite bottle of Italian dressing and act like you “just tweaked the recipe.” Add a little extra lemon if you like it zesty—or honey if you’re sweet like that.
🥗 Add-Ins That Will Make You a Legend:
Toss in roasted peppers, marinated artichokes, sun-dried tomatoes, or whatever needs using up. Leftover rotisserie chicken? Throw it in and call it dinner. Someone brought pepperoni? It works. Pine nuts? Chef’s kiss.
🌡️ Serving Temperature:
Cold spaghetti pasta salad is the rule, but honestly, if it sits out at your BBQ and gets a little room temp, nobody’s going to freak out. In fact, the flavors might be even better. (Just don’t let it live in the sun all day.)
🍴 Meal Prep Mastery:
This salad only gets better in the fridge. Make it ahead, and if it dries out, just splash in a little extra dressing before serving and pretend it was always this perfect.
😎 Gluten-Free or Dairy-Free, No Problem:
Swap in gluten-free pasta or vegan cheese. Still delicious, still a hit, and you can take all the credit.
Bottom line: There’s no wrong way to make Spaghetti Pasta Salad—unless you don’t make enough.
