Spaghetti Salad

This Spaghetti Salad is loaded with slices of pepperoni, cubes of provolone cheese, and lots of veggies then finished with zesty Italian dressing. It's a tried and true classic pasta salad recipe that's always a hit at potlucks and summer BBQs.

See below the recipe card for step-by-step images.

Prep Time20

Cook Time10

Total Time30

Course: Salad

Cuisine: American

Keyword: cold spaghetti salad, spaghetti pasta salad, spaghetti salad, spaghetti salad with italian dressing

Servings: servings

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