I love this Spaghetti Salad because it combines plenty of fresh vegetables with satisfying pasta and savory salami. Cherry tomatoes add sweetness, cucumber and zucchini provide freshness and crunch, while red bell pepper and red onion add even more color and flavor.
The homemade dressing is another reason I keep this recipe in my summer rotation. I make it with extra virgin olive oil, apple cider vinegar, garlic, herbs, and just a little sugar, creating a bright and tangy dressing that coats the spaghetti beautifully.
I also appreciate how well this salad works for entertaining. I can assemble everything in advance, refrigerate it for at least two hours, and simply toss it again before serving. Since it makes 10 servings, I find it especially convenient for gatherings and shared meals.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢16 ounces spaghetti
▢1 cup cherry tomatoes halved
▢1 zucchini diced (approximately 1 cup)
▢1 cucumber diced (approximately 1 cup)
▢1 red bell pepper diced (approximately 1 cup)
▢1 red onion diced (approximately 1 cup)
▢1 3.8 ounce can sliced olives drained
▢¾ cup salami sliced or cubed
Pasta Salad Dressing
▢1 cup extra virgin olive oil
▢½ cup apple cider vinegar
▢1 tablespoon minced garlic
▢2 teaspoons dried basil
▢2 teaspoons dried oregano
▢1 tablespoon white granulated sugar
▢salt and pepper to taste
Directions
I bring a large pot of salted water to a boil. I add the pasta and cook it, stirring as needed, until al dente.
I drain the spaghetti and immediately rinse it with cold water. This cools the pasta quickly and helps stop the cooking process so the noodles maintain a pleasant texture.
I transfer the cooled spaghetti to a large serving dish. I add the cherry tomatoes, zucchini, cucumber, red bell pepper, red onion, drained sliced olives, and salami.
To make the dressing, I combine the extra virgin olive oil, apple cider vinegar, minced garlic, dried basil, dried oregano, white granulated sugar, salt, and pepper in a jar or mixing bowl. I shake or whisk everything until thoroughly combined.
I pour the dressing over the spaghetti, vegetables, and salami. I gently toss everything together until the ingredients are evenly coated.
I cover the salad and refrigerate it for at least 2 hours before serving. Once chilled, I give it another good toss and serve.
I make sure to cook the spaghetti only until al dente because softer noodles can become soggy after absorbing the dressing. I also like reserving a small amount of dressing so I can refresh the salad just before serving or add moisture to leftovers.
Servings and Timing
This recipe makes 10 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 2 hours
Total preparation and cooking time: 20 minutes, plus 2 hours of chilling
Servings: 10
I plan for at least two hours of refrigeration before serving because the chilling time gives the pasta an opportunity to absorb the dressing while allowing the different flavors to blend.
Variations
I can replace the dried basil and oregano with fresh herbs when I want an especially bright and fresh flavor. Fresh basil is particularly delicious with the tomatoes, olive oil, and dressing.
For a tangier salad with a little extra punch, I like adding sliced pepperoncini. Their acidity works particularly well alongside the salami and olives.
I can also add cheese for extra richness. Sliced or shredded mozzarella works well, while small mozzarella balls make the salad especially attractive for entertaining. Burrata creates a creamier variation, and Parmesan adds a salty, savory finish.
If I want to emphasize the vegetables, I can adjust their proportions and add more of my favorites. The recipe is flexible enough that I can customize the mix while keeping the spaghetti and tangy dressing as the foundation.
Storage/Reheating
I store leftover Spaghetti Salad tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days for maximum freshness.
The spaghetti can gradually absorb some of the dressing while refrigerated. Before serving leftovers, I toss the salad thoroughly and refresh it with some reserved pasta salad dressing. If I do not have any dressing left, a small splash of extra virgin olive oil can help loosen and refresh the pasta.
I do not reheat this recipe because Spaghetti Salad is intended to be served cold. I keep it refrigerated until shortly before serving, particularly because it contains salami and fresh vegetables.
For the best texture, I prefer eating the salad within the recommended storage period. This keeps the vegetables fresher and helps prevent the spaghetti from becoming overly soft.
FAQs
Can I make Spaghetti Salad ahead of time?
Yes. I find that this is an excellent make-ahead recipe because it needs at least 2 hours in the refrigerator anyway. I prepare it in advance, cover it well, and toss it again immediately before serving.
Why should I rinse the spaghetti with cold water?
I rinse the cooked spaghetti with cold water to quickly cool the noodles and stop them from continuing to cook. This helps me maintain an al dente texture and prevents the pasta from becoming overly soft in the salad.
How do I prevent Spaghetti Salad from becoming soggy?
I start by cooking the spaghetti only until al dente and then immediately draining and rinsing it with cold water. I also avoid overcooking the noodles because they continue absorbing some moisture from the dressing as the salad chills.
How long should I chill Spaghetti Salad before serving?
I refrigerate the assembled salad for at least 2 hours. This gives the spaghetti time to absorb some of the dressing and allows the flavors from the vegetables, salami, herbs, garlic, and dressing to come together.
How long does Spaghetti Salad last in the refrigerator?
I keep it in an airtight container or tightly covered in the refrigerator for up to 3 days for maximum freshness. I give leftovers a good toss before serving them again.
Can I use fresh herbs instead of dried herbs?
Yes. I can substitute fresh herbs when I want a brighter herbal flavor. Fresh basil and oregano complement the tomatoes, vegetables, olive oil, and tangy dressing particularly well.
What cheese can I add to Spaghetti Salad?
I can add mozzarella, small mozzarella balls, burrata, or Parmesan. Mozzarella keeps the flavors mild and creamy, while Parmesan adds a stronger salty and savory note.
Can I add pepperoncini?
Yes. I like adding pepperoncini when I want another tangy element. Their bright, slightly sharp flavor complements the olives, salami, and dressing.
What can I do if leftover Spaghetti Salad seems dry?
I reserve a small portion of the dressing whenever possible and toss it with the leftovers before serving. If I do not have extra dressing, I can add a light splash of extra virgin olive oil and toss the salad until refreshed.
Should Spaghetti Salad be served hot or cold?
I serve Spaghetti Salad cold. After assembling it, I refrigerate it for at least 2 hours and then toss it before serving. The chilled temperature and marinated flavors are part of what makes this pasta salad so refreshing.
Conclusion
Spaghetti Salad is an easy, colorful dish that I enjoy making whenever I need a fresh side for a picnic, potluck, party, or summer meal. The combination of al dente spaghetti, crisp vegetables, olives, savory salami, and homemade dressing gives me plenty of flavor and texture in every serving.
This colorful Spaghetti Salad combines tender pasta, crisp fresh vegetables, savory salami, olives, and a tangy homemade dressing. It is a refreshing make-ahead side dish perfect for picnics, potlucks, parties, and summer meals.
Ingredients
16 ounces spaghetti
1 cup cherry tomatoes, halved
1 zucchini, diced (approximately 1 cup)
1 cucumber, diced (approximately 1 cup)
1 red bell pepper, diced (approximately 1 cup)
1 red onion, diced (approximately 1 cup)
1 (3.8 ounce) can sliced olives, drained
¾ cup salami, sliced or cubed
1 cup extra virgin olive oil
½ cup apple cider vinegar
1 tablespoon minced garlic
2 teaspoons dried basil
2 teaspoons dried oregano
1 tablespoon white granulated sugar
Salt and pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring as needed, until al dente.
Drain the spaghetti and immediately rinse it under cold water to cool the pasta and stop the cooking process. Drain well.
Transfer the cooled spaghetti to a large serving dish. Add the cherry tomatoes, zucchini, cucumber, red bell pepper, red onion, drained olives, and salami.
To make the dressing, combine the extra virgin olive oil, apple cider vinegar, minced garlic, dried basil, dried oregano, sugar, salt, and pepper in a jar or mixing bowl. Shake or whisk until thoroughly combined.
Pour the dressing over the spaghetti, vegetables, olives, and salami. Gently toss until everything is evenly coated.
Cover and refrigerate the salad for at least 2 hours to allow the flavors to blend.
Toss the chilled spaghetti salad again just before serving. Add a little reserved dressing if needed, then serve cold.
Notes
Cook the spaghetti only until al dente to help prevent the noodles from becoming soggy as they absorb the dressing.
Reserve a small amount of dressing to refresh the salad before serving or when enjoying leftovers.
Fresh basil and oregano can be used instead of dried herbs for a brighter herbal flavor.
Add sliced pepperoncini for extra tang and flavor.
Mozzarella, mozzarella balls, burrata, or Parmesan can be added for a cheesy variation.
Store leftovers tightly covered or in an airtight container in the refrigerator for up to 3 days.
If leftovers become dry, toss them with reserved dressing or a small splash of extra virgin olive oil.
This salad is intended to be served cold and should not be reheated.
