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Spaghetti Salad – A Must-Make for Summer

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A vibrant and refreshing Spaghetti Salad combining tender pasta, crisp vegetables, two types of cheese, and a zesty Italian dressing—perfect for summer gatherings, picnics, or light lunches.

Ingredients

1 lb spaghetti noodles, broken in half

1 green bell pepper, diced

1 red bell pepper, diced

½ red onion, finely chopped

1 English cucumber, sliced

1 cup cherry tomatoes, halved

1 (2.25 oz) can sliced black olives, drained

½ cup cheddar cheese, cubed

¼ cup grated Parmesan cheese

Salt and black pepper to taste

1½ cups Italian dressing (store-bought or homemade)

For homemade Italian dressing (optional):

1½ cups extra virgin olive oil

3 tbsp red wine vinegar

1 tbsp dried oregano

1½ tsp dried basil

1 tbsp lemon juice

2 garlic cloves, minced

3 tbsp Parmesan cheese

Salt and pepper to taste

Instructions

  1. Cook the spaghetti noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
  2. In a large mixing bowl, combine diced green and red bell peppers, chopped red onion, sliced cucumber, halved cherry tomatoes, and drained black olives.
  3. Add the cooled spaghetti noodles to the bowl with the vegetables.
  4. In a separate bowl, whisk together the ingredients for the homemade Italian dressing until well combined, or use store-bought dressing.
  5. Pour the dressing over the pasta and vegetable mixture. Add cubed cheddar cheese and grated Parmesan cheese. Toss everything together until evenly coated.
  6. Season with salt and black pepper to taste.
  7. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

  • For a heartier salad, add cooked chicken, salami, or pepperoni.
  • Substitute cheddar cheese with mozzarella, feta, or Italian cheese blends.
  • Try adding olives, artichokes, or roasted red peppers for extra flavor.
  • Use creamy dressings like ranch or balsamic vinaigrette for variation.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This salad is best served cold; add extra dressing if it seems dry after storage.
  • Rinse cooked pasta and toss with olive oil to prevent sticking.
  • Make it gluten-free by using gluten-free pasta and certified ingredients.
  • Omit cheese for a dairy-free option.
  • Add jalapeños or red pepper flakes for spiciness.
  • Fruits like diced apples or grapes add a sweet contrast.
  • Perfect for meal prep and grab-and-go servings.

Nutrition

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