🍝 Italian Spaghetti Salad (Cold Pasta Salad)

A refreshing pasta salad packed with veggies, cheese, and zesty Italian dressing. Great for parties, meal-prep, or a light summer meal.

⭐ Ingredients (Serves 8–10)

For the Salad

• 1 lb (450 g) spaghetti

• 1 pint cherry tomatoes, halved

• 1 cucumber, diced

• 1 small red onion, thinly sliced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 1 cup sliced black olives

• 1 cup mini pepperoni (optional)

• 1 cup mozzarella pearls or cubes

• ½ cup grated Parmesan (optional)

For the Homemade Italian Dressing

• ½ cup olive oil

• ¼ cup red wine vinegar

• 1 tbsp lemon juice

• 1 tbsp Dijon mustard

• 2–3 cloves garlic, minced

• 2 tsp Italian seasoning

• 1 tsp dried oregano

• 1 tsp sugar or honey (optional, balances acidity)

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• Red pepper flakes to taste (optional)

(Or use 1½ cups of your favorite bottled Italian dressing.)

🔪 Instructions

1. Cook the spaghetti

• Cook pasta until al dente according to package instructions.

• Drain and rinse under cold water to stop cooking and keep it firm.

• Toss with a little olive oil to prevent sticking.

2. Prep the vegetables

Chop tomatoes, cucumber, onion, peppers, and olives; set aside.

3. Make the dressing (if homemade)

Whisk together:
olive oil, red wine vinegar, lemon juice, Dijon, garlic, herbs, salt, pepper, (and sugar if using).

4. Assemble the salad

In a large bowl combine:

• Spaghetti

• Vegetables

• Pepperoni (if using)

• Cheese

Pour dressing over and toss well to coat.

5. Chill

Refrigerate at least 1–2 hours (or overnight) for best flavor.

🍽️ Serving Suggestions

• Add grilled chicken or shrimp to make it a full meal.

• Top with fresh basil or parsley.

• Serve with garlic bread or focaccia.

❓ Q & A Section

Q1: Can I make this ahead of time?

A: Yes! This salad tastes even better after chilling. Make 12–24 hours ahead.

Q2: What vegetables can I add or substitute?

Great additions/subs:

• Zucchini

• Carrots

• Broccoli florets

• Artichoke hearts

• Spinach

• Roasted red peppers

Q3: Can I use a different pasta shape?

A: Absolutely—rotini, bowtie, penne, or linguine all work. Spaghetti gives the classic texture, but any sturdy pasta works.

Q4: How do I keep the pasta from getting mushy?

• Cook only until al dente.

• Rinse with cold water.

• Toss in a bit of oil to prevent clumping.

Q5: Can I make it vegetarian?

Yes—simply omit pepperoni and use cheese or extra veggies.

Q6: How long does it keep?

• Fridge: 3–4 days

• Do not freeze (vegetables get mushy).

Q7: Can I use store-bought dressing?

Definitely! Use a good-quality zesty Italian or house Italian dressing. Start with 1 cup and add more as needed.

Q8: Can I lighten the recipe?

Yes:

• Use light Italian dressing

• Add more veggies

• Reduce cheese

• Use whole-wheat spaghetti

Q9: Why does my pasta salad dry out the next day?

Pasta absorbs dressing.
Fix: Add a splash (2–4 tbsp) more dressing before serving.