Okay, so this spaghetti salad recipe is the one dish I’m always asked to bring to potlucks and BBQs. Seriously. The magic is how the super simple dressing soaks into everything, making it taste even better the next day. My biggest tip? You have to let it sit in the fridge for a couple of hours before you serve it. That’s when the flavors really get to know each other and it goes from being just a good salad to a great one. It’s the easiest potluck spaghetti salad you’ll ever make.
Here’s What You’ll Need
For the salad itself:
- 12 ounces of spaghetti, snapped in half
- 1 big English cucumber, chopped
- 1 green bell pepper, chopped
- A pint of cherry tomatoes, sliced in half
- About half a red onion, sliced real thin
- 1 can of black olives, drained and halved
- A good handful of grated Parmesan (about 1/2 cup)
For that zesty dressing:
- 3/4 cup olive oil
- 1/3 cup red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon of sugar
- Salt and pepper
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Putting It All Together
First, cook the spaghetti
Get your spaghetti boiling, but pull it when it’s still got a little bite—al dente. Trust me on this, nobody likes mushy pasta salad. As soon as it’s done, drain it and run cold water over it right away. This stops it from cooking and cools it down fast.
Next, chop all the veggies
While the pasta is doing its thing, you can chop up all your veggies. I try to get the cucumber and bell pepper into roughly the same size so you get a bit of everything in each bite. This veggie spaghetti salad is all about that fresh crunch, so don’t skip this part.
Then, shake up the dressing
My trick is to use a mason jar for the dressing—just dump the olive oil, vinegar, and all the spices in, screw the lid on tight, and shake it like crazy. It mixes it up way better than a whisk. Add salt and pepper until you like how it tastes.
Finally, mix everything up
Grab your biggest bowl and toss in the cooled spaghetti and all the veggies. Pour most of the dressing over and give it a gentle mix. Add the parmesan and toss it one more time. I usually keep a little dressing on the side to drizzle on top right before I serve it. Now cover it and stick it in the fridge for at least an hour.
Why This Recipe is a Keeper
Look, the reason I love this salad so much is that it’s basically impossible to mess up. It’s colorful, full of crunchy stuff, and the leftovers are fantastic. It’s just one of those recipes that everyone seems to love. I really hope you try this spaghetti salad recipe. If you make it, drop a comment below and tell me how it went!
spaghetti salad recipe
The perfect spaghetti salad recipe for any potluck! This easy side dish is packed with fresh veggies and a zesty homemade dressing everyone will love.
Ingredients
- 12 ounces spaghetti, broken in half
- 1 English cucumber, chopped
- 1 green bell pepper, chopped
- 1 pint cherry tomatoes, halved
- 1/2 red onion, sliced thin
- 1 can black olives, drained
- 1/2 cup grated Parmesan cheese
- 3/4 cup olive oil
- 1/3 cup red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon sugar
- Salt and pepper
Instructions
- Boil the spaghetti until it has a little bite. Drain it and rinse it with cold water right away so it stops cooking.
- Chop up all your veggies while the pasta cooks.
- Get a jar and shake up all the dressing ingredients. Add salt and pepper until it tastes right to you.
- In a huge bowl mix the cool pasta and all the veggies. Pour most of the dressing on and toss it good. Add the cheese and toss again.
- Let it sit in the fridge for at least an hour.
Notes
Don't overcook the pasta. Nobody likes mushy pasta salad.
Rinsing the pasta with cold water is a must. It keeps it from getting sticky.
This salad tastes even better the next day. The flavors really sink in.
Nutrition Information
Yield
8Amount Per ServingCalories 380Total Fat 24gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 20gCholesterol 5mgSodium 445mgCarbohydrates 35gFiber 2gSugar 1gProtein 7g