This summer Spaghetti Salad recipe is a classic and is full of veggies, cheese, seasoning and tossed with a yummy Italian dressing. Always a hit!
THE PERFECT SUMMER PASTA SALAD
There are lots of variations to this particular recipe. I first heard about it from my friend Patricia (remember her, from the Huli-Huli Chicken recipe?) Anyhow, she has a recipe similar to this that her Mom used to make and I knew it was an instant hit the first time I made this spaghetti salad!
FREQUENTLY ASKED QUESTIONS:
Nope! You can use whatever pasta noodle you enjoy. This recipe is just traditionally made with spaghetti noodles.
This is definitely personal taste. I was taught this recipe using Wish Bone’s Robusto Italian dressing. It’s a pretty cheap Italian dressing. Use whatever you love!
I think mozzarella is perfect in this. I also think gouda would taste lovely with the other flavors.
You will usually find it in one of two locations in your grocery store. It may be in the same location as the other seasonings or it will be with the salad dressings and condiments.
Store leftovers in a lidded container in the refrigerator where it will last up to 3 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- spaghetti – this can be any type of pasta you enjoy – it’s just traditionally made with spaghetti
- green and red peppers – if you don’t like peppers than leave them out.
- red onion – I have tip below on how to make onions taste a bit less pungent.
- cucumber – I like to use an English cucumber because the skin is very tender and you can eat it – if you want to use a standard cucumber, just make sure to peel it first.
- grape tomatoes – cherry tomatoes work great here too – also I think cherry tomatoes have a thinner skin so some people might prefer that.
- sliced olives – again this is personal preference, if you don’t like them just leave them out or perhaps substitute with something like sliced banana peppers.
- cheddar cheese – this is fun to play around with so use any type of cheese you enjoy. Pepper Jack would be a good one to add a kick of spice.
- McCormick Salad Supreme seasoning – I understand that not everyone may be able to find this. It would be near the other seasonings in your grocery store. It’s in the ingredient photo below if you want to see what it looks like. As with most ingredients these days, you can usually find it online. If you can’t find it, just leave it out.
- Italian dressing – I’ve always made this with the Wish Bone Robusto Italian dressing but please use your favorite Italian dressing here.
HOW TO MAKE SPAGHETTI SALAD:
Cook spaghetti according to package directions. Season the boiling water with one tablespoon of kosher salt before putting the noodles in. Stir noodles often while cooking.
While you’re waiting for the spaghetti to cook, start dicing the veggies.
I shared this tip a couple of weeks ago but it’s so useful, I’m sharing again. When you are using uncooked onions in a dish, soak them in ice water for a few minutes to help reduce some of that overpowering flavor.
In a large bowl – and I do mean LARGE bowl – add in all your diced veggies, olives and cheeses.
Drain pasta noodles and rinse gently with cool water.
Then add the cooked and cooled spaghetti on top. It was at this moment that I realized I had grabbed the wrong glass bowl and this one was too small (sigh – my largest one was dirty so it was off to find a bigger bowl somewhere in my house!)
With a bigger bowl found, I topped it all with the Mccormick Salad Supreme seasoning as well as the garlic powder.
Give it all a gentle toss. Pour Italian dressing over noodles.
Stir mixture gently until combined. Cover with plastic wrap and allow to cool for at least two hours before serving. It gets even better as it cools!
CRAVING MORE SALADS?
Originally published: May 2016
Updated and republished: June 2021
Summer Spaghetti Salad (+Video)
- 1 pound box spaghetti noodles
- 1 green pepper, diced
- 1 red pepper, diced
- ½ red onion, thinly sliced
- 1 English cucumber, sliced
- 1 cup grape tomatoes, sliced in half
- 2.25 ounce) can sliced olives, drained
- ½ cup cheddar cheese, cut into cubes
- ¼ cup grated Parmesan cheese
- 1 Tablespoon McCormick Salad Supreme seasoning
- 1 teaspoon garlic powder
- 16 ounce bottle Italian dressing
- Cook spaghetti according to package directions.I season the boiling water with one tablespoon of kosher salt before putting the noodles in. Stir noodles often while cooking. Drain well after cooking until al dente.
- In a large bowl – and I do mean LARGE bowl – add in all your diced veggies, olives and cheeses.
- Then add the cooked and cooled spaghetti on top. Season salad with McCormick Salad Supreme seasoning and garlic powder. Give it all a gentle toss.
- Pour Italian dressing over noodles.
- Stir mixture carefully until combined.
- Cover with plastic wrap and allow to cool for at least two hours before serving.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- You can use whatever pasta shape you enjoy. This recipe is just traditionally made with spaghetti noodles.
- Use your favorite Italian dressing in this recipe. It doesn’t have to specifically be the one mentioned above.
- Other cheeses to use: I think mozzarella is perfect in this. I also think gouda or pepper jack would taste lovely with the other flavors.
- You will usually find the Salad Supreme Seasoning in one of two locations in your grocery store. It may be in the same location as the other seasonings or it will be with the salad dressings and condiments.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.