Spaghetti Salad

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A delicious Spaghetti Salad makes for the perfect side dish to any meal.  Filled with fresh cut vegetables and herbs and blended together with a red wine vinaigrette.  Quick, easy, and delicious!  You will love every bite.

Spaghetti salad in a white bowl with Parmesan cheese on top

Spaghetti Salad


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Alright, the summer months are so close I can taste it!  I can’t wait for all the outdoor cooking and warm summer nights, that is why this Spaghetti Salad is going to be perfect as you make your rounds this summer.  I do have to admit, this Spaghetti Salad recipe is one that can be used all year long so it is a keeper.

So often when we think of spaghetti we think marinara sauce, meatballs, cold winter days, but with this Spaghetti Salad let think fresh, creamy and full of zest.

In spaghetti fashion this salad isn’t shy on serving size, it can feed a lot of people, which is why it is great to bring everywhere and it is served cold so you don’t have to worry about keeping it warm.

What is Spaghetti Salad?

  • Traditionally pasta salad is made with one or more different types of pasta.  Spaghetti Salad follows that tradition using spaghetti noodles as its pasta base.
  • It is mixed with a light red wine vinaigrette and diced vegetables.
  • Spaghetti Salad is served as a side dish or appetizer and is usually served cold.
  • It can be served as a main dish and have a protein source tossed in with it, such as chicken, pastrami, or ground beef.

Spaghetti salad in a white bowl with wooden utensils

Spaghetti Salad is one of those recipes that tastes great with so many different things.  It goes great alongside a juicy steak, finger licking baby ribs, a tender pork chop or even just a simple hamburger.

Spaghetti Salad serves well at a potluck and compliments any cookout like a boss.

What goes in Spaghetti Salad?

The base of this salad is spaghetti noodles cooked al dente so they don’t get mushy once you add the dressing, but there are many options to add to this salad.  Here are a few yummy ideas:

  • Tomatoes
  • Red, yellow, and/or green bell peppers
  • Green onion, white onion, or red onion
  • Cucumbers
  • Parmesan cheese, cheddar cheese, or feta cheese
  • Pastrami
  • Black olives
  • Zucchini
  • Zesty Italian Dressing
  • Lemon juice/olive oil
  • Red win vinegar

Spaghetti salad in a bowl with a fork

Pasta often times has a tendency to be a heavy meal, but this Spaghetti Salad is very lite and will pair perfectly with all your Summer smorgasbords.

cold spaghetti salad
3 from 1 vote
Servings: 7 people
Spaghetti Salad
Prep Time:
5 mins
Cook Time:
9 mins
Total Time:
14 mins
Author: Shannon Johanson
Course: Salad, Side Dish
Cuisine: Italian
Keyword: Spaghetti Salad

A delicious Spaghetti Salad makes for the perfect side dish to any meal.  Filled with fresh cut vegetables and herbs and blended together with a red wine vinaigrette.  Quick, easy, and delicious!  You will love every bite.

  • 1 16 ounce package spaghetti noodles
  • 1 green pepper
  • 1 red pepper
  • 3 green onions chopped
  • 2 tablespoons minced garlic
  • 1/2 cup cilantro chopped
  • 3 roma tomatoes diced
  • 2 tablespoons avocado or olive oil
  • 2 1/2 tablespoons red wine vinegar
  • 2 tablespoons salad elegance
  • 1/2 cup parmesan cheese
  1. In a sealable container mix avocado or olive oil, red wine vinegar, and salad elegance.  Shake vigorously to combine and refrigerate until ready to serve. 

  2. Cook pasta noodles for 9 minutes, so they are al dente, drain and set aside to cool, about 10 minutes

  3. Add peppers, green onions, garlic, tomatoes, and cilantro to a large serving bowl.  Add in cooked spaghetti noodles and toss to combine.

  4. Pour dressing over salad, mix well.  Garnish with parmesan cheese and more salad elegance (optional). Serve cold. 

Recipe Notes

*Nutrition calculated using olive oil and without using salad elegance.

Nutrition Information
Calories: 83, Fat: 6g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 119mg, Potassium: 164mg, Carbohydrates: 4g, Fiber: 1g, Sugar: 2g, Protein: 3g, Vitamin A: 1000%, Vitamin C: 41%, Calcium: 97%, Iron: 0.4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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Shannon Johanson

Shannon is an Arizona transplant who traded the rain for a life in the sun. Her daughter is like having 5 kids in one so her "me" time is found outside running or in the kitchen cooking and creating recipes families will love. Shannon graduated with a Degree in Biology and went on to get her post-baccalaureate degree in dental hygiene. She feels the way to make people smile and come together is through good food, so she tries to create meals that will not only be easy to make, but delicious to eat. Shannon's philosophy is, when all else fails, have a dream. So that is what she tries to do; dream, create, and bring her recipes to life from her kitchen to yours. Visit Shannon at The Food Cafe to learn more.

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