This cold spaghetti salad recipe is fresh, easy to make, and perfect for summer meals. Just a few ingredients and full of flavor!
This cold spaghetti salad is one of the easiest dishes you can make, and it always gets compliments. The flavors are fresh and simple, and everything comes together in just a few steps. It’s perfect for summer meals, potlucks, or anytime you need a make-ahead side dish that doesn’t require a lot of fuss. The crisp vegetables, tender pasta, and tangy dressing make a combination that’s hard to beat.
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Assembly Steps
- Cook the spaghetti noodles according to package directions. Drain in a colander.
- Prepare the cucumber, grape tomatoes, and onion.
- Chiffonade the basil.
- Place the cooked noodles in a large bowl.
- Add the chopped cucumber, tomatoes, onion, basil, and parmesan cheese.
- Top with 1/2 cup of Italian dressing.
- Mix well until all ingredients are covered with the dressing. (Using your gloved or clean hands is the easiest way to get everything mixed together.)
- Add the remaining 1/4 cup dressing and mix well again.
- Cover and refrigerate 4 hours or overnight.
- Add more dressing if desired before serving.
Tips For Great Spaghetti Salad
- I like to use pot-sized spaghetti noodles because they’re easy to cook without breaking. That said, any kind of pasta you have on hand will work just fine—use what you love or what’s already in your pantry.
- The recipe calls for 8 ounces of spaghetti, which is about half a standard box. I usually just eyeball it, and it’s perfectly fine if you end up with a little more or a little less.
- Grated parmesan cheese is best for this recipe because it clings to the noodles and blends in beautifully. Shredded parmesan will work in a pinch, though the texture will be slightly different.
- My favorite Italian dressing is Tuscan Garden, which is available at Aldi. It’s mild, but has a great flavor that works well with the fresh vegetables. Of course, feel free to use your favorite brand.
- Every ingredient in this salad can be adjusted to fit your family’s preferences. Add more veggies, skip the onion, or use a different cheese…whatever works for you.
- Years ago, I made a quick video showing how to chiffonade fresh basil. It was filmed in the kitchen at the Sutton Place house, and I still remember being surprised by how nice my nails looked! My knife skills have come a long way since then, but the basic technique is still the same. If you’re new to slicing basil this way, the video is a good place to start.
Serving Suggestions
This spaghetti salad pairs well with just about anything grilled…chicken, burgers, or even skewers. It’s a great side dish for potlucks, picnics, or casual dinners at home. You can also serve it as a light main dish with a slice of crusty bread or fresh fruit on the side. (See the FAQ section below for more ways to make this side dish into a main course.) It’s best served chilled, but it holds up well at room temperature too, which makes it ideal for outdoor gatherings.
If you’re looking for more easy salad ideas, this rotini pasta salad and this fresh orzo salad with romaine are both simple, flavorful options that come together quickly. You can also browse all my easy salad recipes for even more fresh and easy meal ideas.
Frequently asked questions
Cold Spaghetti Salad Recipe
Ingredients
- 8 oz. spaghetti noodles (I use pot-sized)
- 1 cup cucumber (chopped)
- 1 cup grape tomatoes (halved)
- 1/2 large sweet onion (finely chopped)
- 6 large basil leaves (chiffonade)
- 1/2 cup parmesan cheese (grated)
- 3/4 cup Italian salad dressing
Instructions
- Cook the spaghetti noodles according to package directions. Drain in a colander.
- While the noodles are cooking, prepare the cucumber, grape tomatoes, and onion.
- Chiffonade the basil.
- While still warm, place the cooked noodles in a large bowl.
- Add the chopped cucumber, tomatoes, onion, basil, and parmesan cheese.
- Top with 1/2 cup of Italian dressing.
- Mix well until all ingredients are covered with the dressing. (Using your gloved or clean hands is the easiest way to get everything mixed together.)
- Add the remaining 1/4 cup dressing and mix well again.
- Cover and refrigerate 4 hours or overnight.
- Add more dressing if desired before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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This recipe looks like a “keeper”!
Hi Ann,
This spaghetti salad sounds wonderful and easy, and would be a nice main dish to have alone or with a protein. Thanks for sharing this yummy sounding recipe. Have a beautiful day hon.
Blessings,Nellie
Yeaaaa! Cold spaghetti salad….I have all the ingredients and will make this today. I’m always looking for new things to serve and your recipes do not disappoint. What’s better yet is your recipes call for ingredients one would have on hand.