Introduction

Hey there, friends! Have you ever needed a dish that’s absolutely bursting with fresh flavor, super easy to throw together, and disappears lightning-fast at every single gathering? Well, let me introduce you to my go-to secret weapon: this incredible Italian Spaghetti Salad! It takes me right back to summer picnics and backyard BBQs, where a big bowl of this bright, zesty salad was always the first thing gone. It’s got everything you love about pasta salad but with a fun twist using thin spaghetti, making it light and utterly addictive. Trust me, once you make this, you’ll be asked for the recipe every time!

Why You’ll Love This Recipe

Fast: Whip this up in no time, especially if you prep the veggies while the pasta cooks.
Easy: No fancy techniques here, just simple chopping and mixing. Anyone can make this!
Giftable: It travels beautifully, making it perfect for potlucks, picnics, or dropping off at a friend’s house.
Crowd-pleasing: Kids and adults alike devour this salad. It’s a guaranteed hit!

Ingredients

Gather ’round the counter, let’s talk ingredients! You’ll need:

16 ounces thin spaghetti: The star of the show! Halve it before cooking so it’s easier to eat in a salad.
3 medium tomatoes, diced: Ripe and juicy is key for flavor.
3 small zucchini, diced: Adds a lovely bit of bite and freshness. No need to peel!
1 large cucumber, halved, seeded, and diced: Seed it to avoid a watery salad, and dice it up for crunchy goodness.
1 medium green pepper, diced: That classic bell pepper crunch and slight bitterness.
1 medium red pepper, diced: Adds sweetness and gorgeous color!
8 ounces Italian salad dressing: Use your favorite bottled kind for ease, or whip up your own!
2 tablespoons grated Parmesan cheese: A sprinkle of salty, nutty goodness.
1-1/2 teaspoons sesame seeds: For a little texture and subtle flavor.
1-1/2 teaspoons poppy seeds: Adds a different kind of crunch and visual appeal.
1/2 teaspoon paprika: A little color and mild flavor boost.
1/4 teaspoon celery seed: This might sound odd, but it adds a classic deli-salad depth!
1/8 teaspoon garlic powder: Just a hint to enhance the other flavors.

How to Make It

Okay, let’s get cooking (and chopping!). It’s super simple, I promise!

First things first, get a large pot of salted water boiling for your pasta. While it’s heating up, go ahead and halve your thin spaghetti. This makes it so much easier to mix and eat in the salad. Once the water is boiling, add the spaghetti and cook according to the package directions until al dente. You want it cooked through but still with a little bite.
While the pasta is doing its thing, get to chopping! Dice up your tomatoes, zucchini, cucumber (remember to seed it!), green pepper, and red pepper into bite-sized pieces. Try to make them roughly the same size so you get a bit of everything in each bite.
Once the pasta is cooked, drain it really well in a colander. Give it a quick rinse under cold water to cool it down and stop the cooking process. Let it drain thoroughly.
Now, grab your biggest mixing bowl – trust me, you’ll need the space! Add the drained and cooled spaghetti to the bowl.
Toss in all those beautifully chopped vegetables.
Pour the entire bottle of Italian salad dressing over the pasta and veggies.
Add the Parmesan cheese, sesame seeds, poppy seeds, paprika, celery seed, and garlic powder.
Gently toss everything together until the pasta and vegetables are evenly coated in the dressing and the spices are distributed. I like to use a couple of large spoons or even clean hands for this!
And that’s it for the mixing part! Now, the most important step: cover the bowl and pop it in the fridge for at least 1-2 hours. This chilling time is crucial for the flavors to meld together and for the pasta to soak up all that delicious dressing. Overnight is even better if you have the time!
Before serving, give it another good stir. If it seems a little dry, you can add a splash more dressing.

Substitutions & Additions

This salad is super forgiving and customizable! Feel free to play around based on what you have or what you love.

Pasta: Don’t have thin spaghetti? Regular spaghetti, rotini, penne, or bow tie pasta work great too!
Veggies: Add other favorites like red onion, black olives, broccoli florets, carrots, or even some artichoke hearts.
Protein: Want to make it a main dish? Toss in some diced cooked chicken, pepperoni, or cubed ham.
Cheese: Swap Parmesan for crumbled feta or mini mozzarella balls.
Dressing: Use a different vinaigrette if you prefer, like a Greek or a simple red wine vinaigrette.

Tips for Success

Don’t Overcook the Pasta: Cook it just to al dente. It will soften a bit more as it chills in the dressing. Overcooked pasta can get mushy.
Dice Veggies Evenly: This ensures you get a good mix of flavors and textures in every bite.
Chill Time is Key: Seriously, don’t skip the chilling! It makes all the difference in the flavor.
Rinse the Pasta: Rinsing pasta for cold salads removes surface starch and keeps it from sticking together, plus it cools it down fast.
Check Seasoning Before Serving: Give it a taste after it’s chilled and add a little salt and pepper if needed.

How to Store It

This salad is a meal prep dream! Keep it stored in an airtight container in the refrigerator. It will last for 3-4 days. The flavors actually get better on the second day, so it’s perfect for making ahead for lunches or parties. If it seems like the pasta has soaked up a lot of the dressing after a day or two, you can add another little splash and give it a stir before serving.

FAQs

Can I make this salad ahead of time?

Absolutely! This salad is even better when made ahead, ideally at least 2-3 hours before serving, or even the day before, to allow the flavors to fully meld.

What kind of Italian dressing should I use?

Use your favorite bottled zesty Italian dressing! The kind with herbs and spices is perfect. Or, feel free to whisk up your own simple vinaigrette.

Can I use different vegetables?

Yes, definitely! This recipe is very flexible. Feel free to swap in or add your favorite crunchy vegetables like broccoli, carrots, or bell peppers of different colors.

Is this salad served cold or at room temperature?

This salad is best served cold, directly from the refrigerator, after the chilling time. It’s wonderfully refreshing!

Easy & Zesty Italian Spaghetti Salad

This Italian Spaghetti Salad is a super easy, flavorful, and crowd-pleasing dish perfect for potlucks, picnics, and BBQs. It features thin spaghetti tossed with fresh vegetables and a zesty Italian dressing.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Equipment

Large pot
Colander
Large mixing bowl

Ingredients

Hauptzutaten

16 ounces thin spaghetti Halve it before cooking so it's easier to eat in a salad.
3 medium tomatoes diced; Ripe and juicy is key for flavor.
3 small zucchini diced; Adds a lovely bit of bite and freshness. No need to peel!
1 large cucumber halved, seeded, and diced; Seed it to avoid a watery salad, and dice it up for crunchy goodness.
1 medium green pepper diced; That classic bell pepper crunch and slight bitterness.
1 medium red pepper diced; Adds sweetness and gorgeous color!
8 ounces Italian salad dressing Use your favorite bottled kind for ease, or whip up your own!
2 tablespoons grated Parmesan cheese A sprinkle of salty, nutty goodness.
1.5 teaspoons sesame seeds For a little texture and subtle flavor.
1.5 teaspoons poppy seeds Adds a different kind of crunch and visual appeal.
0.5 teaspoon paprika A little color and mild flavor boost.
0.25 teaspoon celery seed Adds a classic deli-salad depth!
0.125 teaspoon garlic powder Just a hint to enhance the other flavors.

Instructions

Get a large pot of salted water boiling for your pasta. While it's heating up, go ahead and halve your thin spaghetti. This makes it so much easier to mix and eat in the salad. Once the water is boiling, add the spaghetti and cook according to the package directions until al dente. You want it cooked through but still with a little bite.
While the pasta is doing its thing, get to chopping! Dice up your tomatoes, zucchini, cucumber (remember to seed it!), green pepper, and red pepper into bite-sized pieces. Try to make them roughly the same size so you get a bit of everything in each bite.
Once the pasta is cooked, drain it really well in a colander. Give it a quick rinse under cold water to cool it down and stop the cooking process. Let it drain thoroughly.
Now, grab your biggest mixing bowl – trust me, you'll need the space! Add the drained and cooled spaghetti to the bowl.
Toss in all those beautifully chopped vegetables.
Pour the entire bottle of Italian salad dressing over the pasta and veggies.
Add the Parmesan cheese, sesame seeds, poppy seeds, paprika, celery seed, and garlic powder.
Gently toss everything together until the pasta and vegetables are evenly coated in the dressing and the spices are distributed.
And that's it for the mixing part! Now, the most important step: cover the bowl and pop it in the fridge for at least 1-2 hours. This chilling time is crucial for the flavors to meld together and for the pasta to soak up all that delicious dressing. Overnight is even better if you have the time!
Before serving, give it another good stir. If it seems a little dry, you can add a splash more dressing.

Notes

Cook pasta al dente and rinse it with cold water to prevent sticking and cool quickly. Dice vegetables evenly for a good mix of flavors and textures. Chilling time (at least 1-2 hours, preferably overnight) is crucial for flavors to meld. Check seasoning before serving. Store in an airtight container in the refrigerator for 3-4 days; flavors improve on day 2. Add extra dressing if needed after storing.