This Spaghetti Salad is the ultimate refreshing dish, making it ideal for summer barbecues, picnics, or as a quick, satisfying meal. It’s packed with vibrant veggies, fresh mozzarella, and a zesty kick from Tajin, all tossed together in a tangy Italian dressing.
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This simple yet flavorful spaghetti pasta salad is easy to prepare, requiring just a few fresh ingredients like bell peppers, cherry tomatoes, cucumbers, and mozzarella pearls, along with some pantry staples. It’s quick to make, packed with nutrients, and is great for meal prepping. It tastes even better after a night in the fridge, allowing the flavors to meld together.
If you need some quick and easy pasta salad recipes for your next cookout, try our Bruschetta Pasta Salad, Deviled Egg Pasta Salad, and Zesty Italian Pasta Salad.
Why You’ll Love This Recipe
- Quick and Easy: Minimal prep and simple ingredients make this spaghetti pasta salad recipe perfect for busy weeknights or last-minute gatherings.
- Flavor-Packed: A mix of fresh veggies, creamy mozzarella, and zesty Italian dressing with a Tajin kick delivers bold, refreshing flavor in every bite.
- Budget-Friendly: Uses affordable, everyday ingredients without sacrificing taste or quality.
- Perfect for Meal Prep: Gets better as it chills, making it ideal for make-ahead lunches, potlucks, or meal planning.
Ingredients
- Spaghetti Noodles: Use regular spaghetti for this recipe—whole wheat or gluten-free varieties work too. Cook until al dente so the noodles hold their shape in the salad.
- Bell Peppers: Choose firm red and green peppers with shiny skin for the best crunch. They add sweetness, color, and fresh flavor.
- Celery & Red Onion: These provide crisp texture and a sharp bite. Dice them small so they blend well throughout the salad.
- English Cucumber & Cherry Tomatoes: English cucumbers are seedless and tender, making them perfect for fresh salads. Cherry tomatoes add juicy sweetness—halve them for easy eating.
- Sliced Olives: Canned black olives add a briny, savory note. Drain well before adding.
- Fresh Mozzarella Pearls: These soft, mild cheese balls bring creaminess and richness. If using larger mozzarella, cut it into small cubes.
- Italian Dressing: A store-bought Italian dressing keeps prep simple and adds tangy, herb-filled flavor that ties the ingredients together. Choose a zesty or robust blend for best results.
- Seasonings: We use Tajin for a chili-lime kick, black pepper for a touch of spice, and fresh chopped parsley for a pop of color and brightness. These add depth and balance to the overall flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegan: Omit the mozzarella pearls or replace them with a plant-based mozzarella alternative to make this recipe completely vegan.
- Spicy Twist: Add diced jalapeños or a pinch of red pepper flakes for a spicier version with extra heat.
- Protein Boost: Mix in grilled chicken, chickpeas, or cubed tofu for added protein and to turn this spaghetti summer salad into a hearty main dish.
- Mediterranean Style: Add crumbled feta, Kalamata olives, and a splash of red wine vinegar for a Mediterranean-inspired spin.
How to Make Spaghetti Salad
This spaghetti salad recipe comes together quickly with a little chopping and chilling time. Start by cooking the pasta according to package directions until al dente.
- Step 1: Cool the Pasta. Once the pasta is ready, drain and toss with a bit of olive oil to prevent sticking, and set aside to cool in a large mixing bowl.
- Step 2: Prep and Combine the Ingredients. Dice the bell peppers, celery, onion, and cucumber. Halve the cherry tomatoes and drain the olives. Add all veggies, mozzarella pearls, parsley, black pepper, and Tajin to the bowl of cooled pasta.
- Step 3: Dress and Chill. Pour the Italian dressing over the salad and toss everything together until evenly coated. Cover and chill in the refrigerator for at least 2 hours before serving to let the flavors meld.
Hint: Save Some Dressing for Later
If serving the cold spaghetti salad the next day, reserve a small amount of dressing to stir in just before serving to freshen up the flavors and keep it from drying out.
Expert Tips
- Cook Pasta Al Dente: Slightly undercook the pasta so it stays firm after chilling. Overcooked noodles can become mushy in the salad.
- Cool Pasta Completely: Let the pasta cool fully before adding other ingredients to prevent melting the cheese and wilting the veggies.
- Dice Ingredients Evenly: Cut vegetables into small, uniform pieces for better texture and more balanced bites.
- Toss Just Before Chilling: Mixing in the dressing before refrigerating allows the flavors to soak in and prevents dryness later.
- Make Ahead for Best Flavor: This salad is ideal for meal prep—make it the day before and store covered in the fridge. It tastes even better after sitting overnight.
Storage Directions
- Storing: Leftovers keep well in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing this recipe, as the fresh vegetables and pasta lose their texture when thawed.
- Make Ahead: This pasta salad with spaghetti noodles is perfect for prepping the day before a gathering. The flavors develop even more overnight, making it a great time-saver for parties, picnics, or meal prep.
Serving Suggestions
This summer spaghetti salad is a fresh and flavorful option for potlucks, summer cookouts, family dinners, or make-ahead lunches. It works great as a side dish or a light main and pairs well with a variety of other meals.
- Pair it with grilled teriyaki chicken, or baked chicken skewers for an easy backyard BBQ spread.
- Perfect for potlucks alongside ham and cheese sliders and roast beef sliders.
- Serve with garlic knots and a bowl of vegetable beef soup to round out a light, refreshing lunch.
Recipe FAQs
Make sure to cook the pasta al dente, as overcooked pasta can become mushy once it sits in the dressing. Also, let the pasta cool completely before adding the other ingredients.
Absolutely! You can use cubed fresh mozzarella, feta, or even a dairy-free cheese alternative if needed. Just make sure to adjust the amount based on your preference.
Yes, you can swap the Italian dressing for any other vinaigrette or creamy dressing you like. For a zesty twist, try a balsamic vinaigrette or ranch dressing.
More Delicious Salad Recipes
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Spaghetti Salad
Equipment
Ingredients
- 1 pound spaghetti noodles
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 ribs celery diced
- ½ red onion diced
- 1 english cucumber cut in half lengthwise and sliced
- 2 cups cherry tomatoes cut in half
- 2.25 ounce can sliced olives drained
- 3 tablespoons fresh chopped parsley
- 8 ounces fresh Mozzarella pearls
- 1 teaspoon black pepper
- 1 tablespoon Tajin
- 16 ounces Italian dressing
Instructions
- Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain, then add to a large bowl, coat in olive oil, and set aside to cool.
- Add bell peppers, celery, onion, cucumber, cherry tomatoes, olives, parsley, mozzarella pearls, black pepper, and Tajin to the bowl with pasta.
- Add Italian dressing and toss to coat. Chill in the refrigerator for at least 2 hours before serving and enjoy!
Notes
- Cool the pasta completely before mixing it with the veggies to prevent the cheese from melting and the vegetables from wilting.
- Customize your salad by swapping the mozzarella with feta or using a different dressing like balsamic vinaigrette for a unique twist.
- Make ahead for better flavor. This salad tastes even better after a few hours in the fridge as the flavors have time to meld together.
- Store leftovers in an airtight container in the fridge for up to 4 days, but avoid freezing as it can change the texture of the pasta and veggies.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
This is my go to pasta salad for all the summer BBQ's