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Spaghetti Salad

This spaghetti salad is packed with big, bold flavors—and it’s oh-so-easy to make!
Course: Main Course
Cuisine: American
Keyword: spaghetti, spaghetti salad


  • 1 lb spaghetti
  • 2 cups grape tomatoes halved
  • 2 large cucumbers halved and sliced
  • 1 cup salami slices quartered
  • 1 medium red onion thinly sliced
  • 1 medium bell pepper diced
  • 2 cans ripe olives 2-¼ ounces each sliced, drained
  • ¾ cup parmesan cheese grated
  • 3 tbsp Italian parsley chopped
  • 1 tbsp fresh basil chopped
  • 1 ½ cups Italian salad dressing
  • salt and pepper to taste


  • Cook the spaghetti according to the package directions. Drain and cool under cold water. Continue to drain to ensure the pasta is as dry as possible.
  • Combine all the prepared vegetables, herbs, and parmesan in a large mixing bowl. Add the drained and dried cooked pasta followed by the dressing. Toss several times to combine. Season to taste.