Spaghetti Pasta Salad recipe from The Country Cook
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5 from 19 votes


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!
Prep Time25 mins
Total Time25 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: Italian Spaghetti Salad
Servings: 10
Calories: 125kcal
Author: Brandie @ The Country Cook


  • 1 lb box spaghetti noodles
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1/2 red onion, thinly sliced
  • 1 English cucumber, sliced
  • 1 cup grape tomatoes, sliced in half
  • 1 (2.25 oz) can sliced olives, drained
  • 1/2 cup cheddar cheese, cut into cubes
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp McCormick Salad Supreme seasoning
  • 1 tsp garlic powder
  • 1 (16 oz) bottle Wish Bone 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.
  • While you're waiting for your spaghetti to cook, start dicing your veggies.
  • Drain the cooked pasta noodles and rinse gently with cool water.
  • 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. 



Calories: 125kcal | Carbohydrates: 18g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 79mg | Potassium: 181mg | Fiber: 2g | Sugar: 2g | Vitamin A: 675IU | Vitamin C: 28.1mg | Calcium: 104mg | Iron: 1.4mg