Spaghetti Salad
Updated
Updated
Loaded with slices of pepperoni, cubes of provolone cheese, and lots of veggies finished with zesty Italian dressing, this Spaghetti Salad is one of my favorite pasta salads. Chunky, cheesy, tangy, and absolutely delicious, I can never make it enough. It’s a tried and true classic pasta salad recipe that’s always a hit at potlucks and summer BBQs.
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Easy Spaghetti Salad with Italian Dressing
I absolutely love all kinds of pasta salads, from deviled egg pasta salad to Italian chopped salad, and this classic spaghetti pasta salad. They’re not just great for luncheons, but make wonderful, easy dinner options, too.
This spaghetti salad with Italian dressing is one of my all-time favorite pasta salads—and I totally get why it’s such a crowd-pleaser. It’s super easy to throw together and packed with flavor from ingredients I love, like pepperoni, provolone, crisp bell peppers, and cucumbers, all tossed in a zesty Italian dressing. It’s always a hit whenever I make it!
It’s a family favorite and a summer staple. I bring it to just about every potluck or BBQ, and without fail, it’s always the first thing to disappear!
Spaghetti Salad
Ingredients
- 1 lb. box dry spaghetti pasta, broken in half
- 1 cup sliced pepperoni, cut into quarters
- 1 small green bell pepper, seeded, diced
- 1 small red bell pepper, seeded, diced
- ½ red onion, diced
- ½ an English cucumber, diced
- 1½ cups grape tomatoes, halved crosswise
- 2.25 oz. can sliced black olives, drained
- ½ cup cubed Provolone cheese
- ½ cup freshly grated Parmesan cheese
- ½ tsp garlic powder
- 1/8 tsp smoked paprika
- salt and pepper, to taste
- 16 oz. homemade zesty Italian dressing, (or a store-bought bottle)
Instructions
- Cook spaghetti al dente according to package directions in salted boiling water. Stir while cooking to prevent sticking, then drain and rinse under cold water to prevent sticking and further cooking.
- While the pasta is cooking, place the pepperoni, vegetables, olives, and Provolone in an extra large bowl.
- Add the cooked and cooled pasta to the bowl along with the Parmesan. Season with the garlic powder, paprika, and salt and pepper to taste.
- Give it a gentle toss, then pour the Italian dressing over the pasta. Toss again to coat everything well.
- Cover and allow to chill for at least 2 hours before serving.
Video
Notes
- Either sliced pepperoni cut into quarters or a 5 ounce package of mini pepperoni.
- Don’t skimp on the dressing. As the dish sits, the pasta will soak up the dressing and absorb all the flavors, so dress generously.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Spaghetti Salad Step by Step
Cook the spaghetti: Prepare 1 lb. spaghetti according to package instructions in salted water. Drain and rinse under cold water to prevent it from sticking or cooking further.
Combine the ingredients: Place 1 cup pepperoni, 1 small green bell pepper, 1 small red bell pepper, ½ red onion, ½ an English cucumber, 1½ cups grape tomatoes, 2.25 oz. can sliced black olives, and ½ cup provolone in an extra-large bowl. Add the cooled pasta to the bowl. Top with ½ cup parmesan, ½ tsp garlic powder, 1/8 tsp smoked paprika, salt, and pepper. Toss to combine.
Add the dressing: Pour 16 oz. Italian dressing over the pasta, then toss to coat.
Chill. Cover and chill for at least 2 hours. Enjoy!
Recipe Variations
One thing I love about this easy pasta salad recipe? There are endless ways I can customize it. Here are some of my favorite ideas:
- Go Greek. Swap out the provolone with crumbled feta cheese and replace the Italian dressing with Greek salad dressing for a Greek spaghetti salad.
- Use different noodles. Any pasta works in this recipe, it’s just traditionally made with spaghetti noodles.
- Try different cheese. Feel free to replace the cubes of provolone with mozzarella, cheddar, or even something like a Colby jack blend.
- Adjust the veggies. If you’re not a fan of olives, leave them out. Other veggies like carrots, broccoli, and cauliflower can also be added.
- Swap or omit the pepperoni. If you want to make this a vegetarian side dish, just omit the pepperoni. You could also use chunks of cooked ham or salami.
How to Store
Store leftover spaghetti salad in an airtight container for up to 4 or 5 days. Give it a good stir before serving again and add a bit more dressing if necessary, as the noodles will soak it up.
What to Serve with Cold Spaghetti Salad
I love serving cold spaghetti salad at potlucks and BBQs—it’s such a fun and tasty side! It’s the perfect side dish to round out any summer meal. I love serving it alongside juicy, flavorful turkey burgers loaded with toppings, or with tender grilled chicken that’s been seasoned just right. And when I’m feeding a crowd with kids, it pairs so well with classic grilled hot dogs—they always disappear fast!
For us, it’s a summertime classic and makes an appearance at every 4th of July celebration and almost every cookout throughout the summer, alongside other classic salads like broccoli salad and pea salad.
