Fresh Italian pasta mix

This chilled Italian-style spaghetti bowl is just right for hot days or as a burst of color next to the grill. You get crisp veggies, chewy pasta, and all of it tossed in herby Italian dressing with a little kick from the seasonings. It’s Mediterranean flavor in every forkful.

Every summer at the lake with my family, I whip up a giant bowl of this salad. If I don’t double it, there’s never enough—everyone always wants more.

Vibrant Ingredients

• 450g thin spaghetti: grabs onto dressing without getting mushy
• 3 small zucchini: gives a gentle sweetness and a bit of bite
• 3 medium tomatoes: grab them ripe and firm for the best punch of taste
• 1 red bell pepper, medium: makes your salad pop with color and sweetness
• 1 green bell pepper, medium: adds just the right hint of tang
• 1 large cucumber: look for one that's crisp and not too many seeds
• 2 tbsp shredded parmesan: go for the freshly grated if you can—it does make a difference
• 240 ml Italian salad dressing: store-bought or homemade, your call
• 1.5 tsp sesame seeds: brings a little crunch and nuttiness
• 1/8 tsp garlic powder: turns up the taste without taking over
• 1/2 tsp paprika: gives warmth and a splash of color
• 1/4 tsp celery seeds: subtle but adds classic flavor depth
• 1.5 tsp poppy seeds: little surprise of nutty bites and they look fancy

Step-by-Step Easy Directions

Chill time:

Cover and pop the salad bowl in the fridge. Two hours is the bare minimum, but try for four to six if you want max flavor. Give it an easy stir once in a while to keep everything coated.

Add the dressing:

Pour dressing over the salad a bit at a time, stirring after each go so every piece gets covered. Taste it and tweak how much you add, depending on your vibe.

Mix up the dressing:

In a small bowl, whisk together Italian dressing, parmesan, sesame and poppy seeds, paprika, celery seeds, and garlic powder. Go for a smooth, even blend.

Throw it all together:

In a really big bowl, add in the cooled spaghetti plus all the prepped veggies. Use two large spoons and be gentle so you don’t smash anything.

Prep the veggies:

Dice everything up small—about 1cm cubes. Make sure to scoop out cucumber seeds, so your salad stays fresh and crisp. You’ll want the veggies snappy and fresh for the perfect mix of textures.

Boil the spaghetti:

Snap the noodles in half and cook them in salted boiling water till just chewy—around 8-10 minutes but check the package to be sure. Drain well and rinse under cold water right away to cool and keep them from sticking.

I always toss in kalamata olives and crumbled feta at the end. My Italian grandma loved doing this in her summer dishes—it gives the salad a salty, creamy twist that totally kicks up the flavor.

Make Ahead & Storage Tips

This spaghetti salad is made to get better overnight. Stash it in a sealed container in your fridge and it’ll stay fresh for up to three days. If you’re planning way ahead, leave soft veggies like tomatoes out and add them at the last second so they don’t go mushy.

Twists & Custom Ideas

Switch things up to fit your mood or what’s in season. Toss in grilled corn and black beans for a summer Southwest vibe. Go full Mediterranean with black olives, artichoke hearts, and mozzarella. You can even swap spaghetti for bite-sized pasta—farfalle or rotini—so it’s easier to scoop at parties.

Pin it

Spaghetti Salad Backstory

Even though it sounds Italian, spaghetti salad is really an Italian-American thing. It caught on big in the 1960s and '70s, especially for summer parties and family picnics. It blends old-school Italian flavor with the American love for cool, easy-to-share dishes.

Plate & Serve Like a Pro

This salad works all on its own with garlic bread. Lay it out in a wide, shallow dish to really show off the pops of color. Also awesome next to grilled meats or chilled roast beef.

Frequently Asked Questions

→ Can I swap out the pasta?

Absolutely, short pasta like penne or fusilli works great for a different bite.

→ How should I store it?

Keep it in an airtight container in the fridge. It stays fresh for up to 2 days.

→ Can I throw in other veggies?

For sure! Try grated carrots, radishes, or even olives to switch things up.

→ What can I use instead of parmesan?

If you'd rather skip parmesan, feta or pecorino make excellent substitutes with rich flavors.

→ Can I prepare it in advance?

Yep, making it a few hours early helps the flavors settle nicely. Just add parsley right before serving.

→ What dressing works best?

A homemade or store-bought Italian dressing is perfect. Tweak the spices to suit your taste!