Zesty Spaghetti Salad

by

Zesty Spaghetti Salad is a refreshing, veggie-packed pasta salad tossed in tangy Italian dressing—ideal for potlucks, summer meals, or make-ahead sides!

Why You’ll Love This Recipe

  • Great for making ahead—flavors get better with time
  • A perfect cold pasta salad for hot summer days
  • Packed with fresh vegetables and bright, tangy flavor
  • Easy to customize with your favorite add-ins
  • Feeds a crowd, making it ideal for parties or BBQs

Ingredients

  • 1 pound spaghetti noodles
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • ½ red onion, thinly sliced
  • 1 English cucumber, sliced
  • 1 cup grape tomatoes, halved
  • 1 (2.25-ounce) can sliced olives, drained
  • ½ cup cheddar cheese, cubed
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon McCormick Salad Supreme seasoning
  • 1 teaspoon garlic powder
  • 1 (16-ounce) bottle Italian dressing

Directions

  1. Cook the spaghetti noodles according to package instructions, seasoning the water with 1 tablespoon of kosher salt. Stir often to prevent sticking. Drain and let cool completely.
  2. In a large mixing bowl, combine the bell peppers, red onion, cucumber, grape tomatoes, olives, cubed cheddar cheese, and Parmesan.
  3. Add the cooled spaghetti to the bowl with the vegetables and cheeses.
  4. Sprinkle the Salad Supreme seasoning and garlic powder over the salad.
  5. Pour the Italian dressing over everything and toss until evenly coated.
  6. Cover the salad and refrigerate for at least 2 hours to allow the flavors to blend. Toss again before serving.

Servings and Timing

  • Servings: 10
  • Prep Time: 25 minutes
  • Cooking Time: 10 minutes
  • Total Time: 35 minutes
  • Calories: 320 kcal per serving

Variations

  • Protein Boost: Add grilled chicken, chickpeas, or salami slices
  • Different Pasta: Use rotini or bowtie pasta for a twist
  • Extra Crunch: Toss in sunflower seeds or chopped celery
  • Cheese Swap: Try mozzarella pearls or feta for variety
  • Vegan Version: Omit cheese and use a dairy-free dressing

Storage/Reheating

Storage:
Keep refrigerated in an airtight container for up to 4 days. The flavors deepen as it sits.

Reheating:
This salad is best served cold—no reheating necessary.

FAQs

Can I make this a day ahead?

Yes, it actually tastes better after chilling overnight.

Is there a substitute for Salad Supreme seasoning?

You can use a mix of paprika, celery seed, garlic powder, and a pinch of cayenne as a DIY blend.

Do I need to rinse the pasta after cooking?

Yes, rinsing helps cool the pasta quickly and prevents sticking for cold salads.

Can I use a different pasta shape?

Absolutely—just stick with short pasta for easier tossing and serving.

What’s the best type of Italian dressing to use?

Zesty or robust-flavored Italian dressing works best for bold flavor.

How do I keep the veggies from getting soggy?

Cut and add them just before mixing, and refrigerate the salad right away.

Can I make this dairy-free?

Yes—just leave out the cheeses or use dairy-free alternatives.

Can I add herbs?

Fresh parsley, basil, or oregano make excellent additions.

What can I serve this with?

Perfect alongside grilled meats, burgers, sandwiches, or as a standalone lunch.

Is this freezer-friendly?

No, this pasta salad doesn’t freeze well due to the texture of the veggies and dressing.

Conclusion

This Zesty Spaghetti Salad is your go-to side for summer meals, parties, or light dinners. Bursting with fresh vegetables, cheesy bites, and a tangy punch of Italian dressing, it’s a refreshing change from traditional pasta salads. Make it once, and it’ll earn a permanent place in your warm-weather recipe rotation.

Print
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Bowl of cold spaghetti salad mixed with chopped tomatoes, bell peppers, black olives, zucchini, and herbs, lightly dressed with vinaigrette and black pepper.

Zesty Spaghetti Salad

  • Author: Chef Clara
  • Total Time: 25 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Zesty Spaghetti Salad is a refreshing, veggie-packed pasta salad tossed in tangy Italian dressing—ideal for potlucks or make-ahead sides!

Ingredients

Scale

  • 1 pound spaghetti noodles

  • 1 green bell pepper, diced

  • 1 red bell pepper, diced

  • ½ red onion, thinly sliced

  • 1 English cucumber, sliced

  • 1 cup grape tomatoes, halved

  • 1 (2.25-ounce) can sliced olives, drained

  • ½ cup cheddar cheese, cubed

  • ¼ cup grated Parmesan cheese

  • 1 tablespoon McCormick Salad Supreme seasoning

  • 1 teaspoon garlic powder

  • 1 (16-ounce) bottle Italian dressing

Instructions

  • Cook spaghetti according to package directions with salted water. Drain and let cool.
  • In a large bowl, mix peppers, onion, cucumber, tomatoes, olives, cheddar, and Parmesan.
  • Add cooled spaghetti to the bowl.
  • Sprinkle with Salad Supreme seasoning and garlic powder.
  • Pour Italian dressing over everything and toss to combine.
  • Cover and chill in the fridge for at least 2 hours before serving.

Notes

  • Best made ahead so flavors can meld.
  • Add pepperoni, chickpeas, or feta for a twist.
  • Use gluten-free spaghetti for a GF option.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No Bake
  • Cuisine: American-Italian

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