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    Home » Pasta

    Spaghetti Salad

    Published: May 21, 2023 · by Nico

    Jump to Recipe

    Spaghetti salad is an easy, delicious, and colorful dish with fresh veggies, cooked spaghetti, a tangy Italian dressing, and your favorite add-ins.

    It's excellent for a healthy lunch or your next picnic, potluck, and family dinner.

    Spaghetti Salad with feta and a fork

    Check out our Easy Pasta Recipes

    Spaghetti in a pasta salad is a little unconventional, but it's definitely something to try if you are looking for a meal that is easy to make, fresh, healthy, and kid-friendly.

    This recipe is a crowd-pleaser because it combines chewy spaghetti with crunchy veggies, fresh herbs, and a tasty Italian dressing.

    It's excellent for picnics, potlucks, and barbecues but also perfect for meal prep, to bring to work, and for family dinners.

    Take our spaghetti salad recipe as a guideline and customize it with your favorite veggies, herbs, and add-ins. To boost its flavor, you can add diced feta or shaved parmesan cheese or keep it vegan using non-dairy cheese.

    For gluten-free, you have to swap wheat pasta with your favorite gluten-free pasta brand.

    We'll give you plenty of options to choose from so you can make this recipe yours.

    Spaghetti salad with feta and oregano

    Ingredients

    spaghetti salad ingredients

    Pasta

    Since this is a spaghetti salad, we are going to use spaghetti noodles.

    However, you can make this recipe with any other pasta type, long or short. For example, linguine or bavette would be a suitable replacement for spaghetti.

    Vegetables

    • Tomatoes: you can use any ripe tomatoes such as vine, Roma, cherry, grape tomatoes, etc.
    • Cucumber: substitute with radishes or thinly sliced zucchini.
    • Bell pepper: red bell pepper, yellow, or green bell pepper.
    • Olives: go for pitted green or black olives. Use Kalamata olives or Gaeta olives for an upgrade. Substitute chopped sun-dried tomatoes or marinated artichoke hearts for the olives.
    • Shallot: substitute green onion or red onion for shallot.

    Fresh herbs

    We like to use fresh flat-leaf parsley. Substitute basil, dill, mint, chives, and coriander, for parsley.

    Dressing

    We make a quick and tasty Italian salad dressing with:

    • Extra virgin olive oil
    • Lemon juice: freshly squeezed. Substitute apple cider vinegar or red wine vinegar.
    • Grated lemon zest: best if from an organic lemon.
    • Maple syrup: substitute honey or agave syrup.
    • Dried oregano: substitute dried thyme.
    • Dried basil: substitute dried mint.
    • Garlic powder: substitute a fresh garlic clove, grated.
    • Salt: sea salt or kosher salt is best.
    • Black pepper: substitute red pepper flakes.

    Substitute honey mustard dressing or tahini sauce for Italian dressing.

    Add-ins

    You can add pretty much anything to this salad, but our favorite add-ins are:

    • Marinated artichoke hearts
    • Sun-dried tomatoes
    • Feta or non-dairy feta
    • Shaved parmesan cheese
    • Mozzarella balls
    Spaghetti salad with fork

    Instructions

    Cook the pasta in a large pot of salted boiling water per package instructions. When cooked, drain it, and cool it under cold water so that it stays al dente.

    Transfer it to a large bowl, and if you don't use it immediately, toss it with two teaspoons of olive oil to prevent it from sticking.

    cooked spaghetti

    In a small bowl, make the dressing by whisking together extra virgin olive oil, lemon juice, grated lemon zest, maple syrup, dried oregano, dried basil, garlic powder, salt, and black pepper.

    Italian dressing

    Chop bell pepper, tomatoes, and cucumber into small dice; cut the olives in half, and finely chop parsley and shallot, then add them to the bowl with the pasta.

    Spaghetti and fresh vegetables

    Pour the dressing, then toss to combine. Taste and adjust for salt.

    Spaghetti salad with parsley

    Optionally, you can add some feta cubes and a pinch of dried oregano.

    Spaghetti salad with feta and oregano

    Serving suggestions

    Serve with different dressings, toppings, and a vegetable side dish, such as:

    • Vegan basil pesto (pine nuts, walnuts, nutritional yeast, basil leaves, olive oil, etc.)
    • Tahini sauce (tahini, water, garlic, lemon juice, salt, etc.)
    • Air fryer zucchini (zucchini olive oil, garlic powder, chili powder, paprika, etc.)
    • Roasted eggplant (eggplant, olive oil, garlic, parsley, vinegar, etc.)
    • Grilled asparagus (asparagus, olive oil, salt, pepper)
    • Basil Pesto with spoon
      Vegan Pesto
    • tahini sauce on falafel and hummus
      Tahini Sauce
    • air fryer zucchini
      Air Fryer Zucchini
    • roasted eggplant
      Roasted Eggplant

    Storage

    Make ahead: you can make spaghetti salad up to 3 days ahead. However, the pasta absorbs the dressing, so you might want to add more if your salad dries.

    Refrigerator: keep leftovers in an airtight container in the fridge for up to 3 days.

    Freezer: this recipe is not suitable for freezing.

    More pasta salad recipes

    Get more healthy and easy lunch ideas with these veggie-packed pasta salads:

    • Pesto pasta salad (cherry tomatoes, olives, green beans, arugula, pasta, pesto, etc.)
    • Vegan pasta salad (corn, white beans, basil, tomatoes, olives, pasta, lemon, olive oil, etc.)
    • Chickpea pasta salad (chickpeas, pasta, cucumber, olives, parsley, tomatoes, corn, etc.)
    • Eggplant salad (roasted eggplant, pasta, parsley, olive oil, lemon, tomatoes, etc.)
    • Pesto pasta (green beans, basil pesto, potatoes, basil, bowtie pasta, etc.)
    • Pesto pasta salad in a bowl with tomatoes
      Pesto Pasta Salad
    • chickpea pasta salad
      Chickpea Pasta Salad
    • vegan pasta salad in a bowl
      Vegan Pasta Salad
    • fork with pesto pasta and potatoes
      Pesto Pasta

    For many more pasta ideas, check out our pasta category page.

    Recipe

    Spaghetti salad with a fork and black olives

    Spaghetti Salad

    Author: Nico
    Spaghetti salad is an easy, delicious, and colorful dish with fresh veggies, cooked spaghetti, a tangy Italian dressing, and your favorite add-ins.
    It's excellent for a healthy lunch or your next picnic, potluck, and family dinner.
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Main
    Cuisine American
    Servings 4 - 6 people
    Calories 420 kcal

    Ingredients
     
     

    SALAD

    • 12 ounces spaghetti
    • 2 cups cherry tomatoes halved
    • 1 cup cucumber diced
    • 1 cup yellow bell pepper diced
    • ⅓ cup pitted olives halved
    • 1 small shallot finely chopped
    • 2 tablespoons parsley chopped
    • 2 ounces feta cubed or crumbled

    DRESSING

    • ¼ cup extra virgin olive oil
    • 2 tablespoons lemon juice
    • 2 teaspoons grated lemon zest
    • ½ teaspoon dried oregano
    • ½ teaspoon dried basil
    • ½ teaspoon garlic powder
    • ½ teaspoon salt or more to taste
    • ¼ teaspoon black pepper
    Keep screen on

    Instructions
     

    • Cook the pasta in a large pot with salted boiling water per package instructions.
      When cooked, drain it, and cool it under cold water to prevent it from overcooking.
      Transfer the pasta to a large mixing bowl, and if you don't use it immediately, toss it with two teaspoons of olive oil to prevent it from sticking.
      cooked spaghetti
    • In a small bowl, make the dressing by whisking together ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, 2 teaspoons grated lemon zest, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
      Italian dressing
    • Chop 2 cups cherry tomatoes, 1 cup cucumber, and 1 cup yellow bell pepper into small dice; cut ⅓ cup pitted olives in half, and finely chop 1 small shallot and 2 tablespoons parsley then add them to the bowl with the pasta.
      Spaghetti and fresh vegetables
    • Drizzle with the dressing, then toss to combine.
      Spaghetti salad with parsley
    • Optionally, you can add 2 ounces feta in cubes or crumbled, and a pinch of dried oregano.
      Spaghetti salad with feta and oregano

    Video Recipe

    Spaghetti Salad (lunch & dinner idea)

    Notes

    Nutrition information is an estimate for 1 serving of spaghetti salad out of 5 servings.
    SUBSTITUTIONS
    - Pasta: you can use any pasta.
    - Tomatoes: you can use any fresh tomatoes as long as they are ripe.
    - Cucumber: substitute radishes or zucchini.
    - Bell pepper: you can use red, green, orange, or yellow bell pepper.
    - Olives: substitute sun-dried tomatoes or marinated artichoke hearts.
    - Shallot: substitute red onion or green onion.
    - Parsley: substitute mint, basil, chives, coriander, dill, and purslane.
    - Italian dressing: substitute honey mustard dressing or tahini sauce.
    ADD-INS
    - Feta or non-dairy feta: crumbed or in cubes.
    - Sun-dried tomatoes: chopped
    - Marinated artichoke hearts: in quarters
    - Mozzarella balls
    - Shaved parmesan cheese
    PASTA COOKING TIPS
    You'll need a large pot of salted water as follows:
    - 8 ounces of pasta (230 grams): cook pasta in 2 quarts of boiling water (8 cups or 2 Liters) with 1 tablespoon of salt (15 grams). Serves 2 - 3 people.
    - 12 ounces of pasta (340 grams): cook pasta in 3 quarts of boiling water (12 cups or 3 Liters) with 1 ½ tablespoons of salt (21 grams). Serves 4 people.
    - 1 pound of pasta (450 grams): cook pasta in 1 gallon of boiling water (16 cups or 4 Liters) with 2 tablespoons of salt (30 grams). Serves 5-6 people.
    HOW MUCH PASTA PER PERSON?
    - 3.5 ounces (100 grams) per person if the main meal;
    - 2.8/3 ounces (80/90 grams) per person if part of a 2 - 3 course meal;
    - 2/2.5 ounces (60/70 grams) per person if part of a 3+ course meal.
    STORAGE
    - Make ahead: you can make spaghetti salad up to 3 days ahead. However, the pasta absorbs the dressing, so you might want to add more if your salad dries.
    - Refrigerator: keep leftovers in an airtight container in the fridge for up to 3 days.
    - Freezer: this recipe is not suitable for freezing.
     

    Nutritional Values

    Nutrition Facts
    Spaghetti Salad
    Amount per Serving
    Calories
    420
    % Daily Value*
    Fat
     
    16
    g
    25
    %
    Saturated Fat
     
    3
    g
    19
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    10
    g
    Cholesterol
     
    10
    mg
    3
    %
    Potassium
     
    430
    mg
    12
    %
    Carbohydrates
     
    58
    g
    19
    %
    Dietary Fiber
     
    4
    g
    17
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    12
    g
    24
    %
    Vitamin A
     
    590
    IU
    12
    %
    Vitamin B6
     
    0.3
    mg
    15
    %
    Vitamin C
     
    71
    mg
    86
    %
    Vitamin E
     
    2
    mg
    13
    %
    Vitamin K
     
    40
    µg
    38
    %
    Calcium
     
    117
    mg
    12
    %
    Folate
     
    41
    µg
    10
    %
    Iron
     
    2
    mg
    11
    %
    Manganese
     
    1
    mg
    50
    %
    Magnesium
     
    61
    mg
    15
    %
    Zinc
     
    2
    mg
    13
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked this spaghetti salad, you might also enjoy:

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      30 Tasty Vegetarian Recipes
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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

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    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

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