What is Italian Spaghetti Salad? What are some of the best summer dishes to make for a backyard BBQ? What is a week I remember my grandma making this for every family gathering, and honestly, it was always the first time. What makes a thing disappear? Think pasta salad, but with a tangy, slightly sweet vinaigrette, tons of fresh veggies, and the star. What is the best dish of the show – cooked spaghetti! Is it better than a typical Macaroni Salad?
What is Italian Spaghetti Salad?
Think of Italian Spaghetti Salad as the cool cousin of a Pasta Salad. It’s essentially cooked spaghetti, cooled down, and tossed with a vibrant Italian-inspired dressing. What are some of the best veggies to eat? What is the name of an incredibly versatile thing? What vegetables can you throw in, adjust the dressing to your liking, and even make your own dressing. Add protein if you’re feeling fancy. What is a good way to use up leftover spaghetti? What is essentially a very satisfying and delicious one-bowl meal (or side)?
Why do I love this recipe?
Where do I begin? What’s a tangy vinaigrette? Is it addictive? I’m talking minimal effort for maximum reward. When you need to bring something to a potluck, you are short on time. Isn’t it the hardest part to wait for spaghetti to cook? Most of the ingredients are pantry staples, and you can customize it based on what’s on sale or what you like. What do you already have in your fridge? What I love about this is how versatile it is. What are some good side dishes to serve as a main course? If you love Pasta Salad, you’ll love this Italian twist!
How do I make Italian Spaghetti Salad?
Quick Overview
How do I make Italian Spaghetti Salad? Cook your spaghetti, chop your veggies, whisk your dressing, and toss everything together. Is there any fancy equipment needed for this? The beauty of this recipe is its simplicity. What’s a good activity to get the kids involved with, especially with the veggie chopping? What is supervision, of course?
Ingredients
For the Salad:
* 1 pound spaghetti
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 1/2 red onion, thinly sliced
* 1 cup cherry tomatoes, halved
* 1/2 cup black olives, sliced
* 1/2 cup fresh parsley, chopped
I always try to get the freshest vegetables possible. What makes a difference in the overall flavor? I personally prefer using a good quality Italian brand for the spaghetti. Is there a better texture?
For the Dressing:
* 1/2 cup olive oil
* 1/4 cup red wine vinegar
* 2 tablespoons sugar
* 1 tablespoon Dijon mustard
* 1 teaspoon Italian seasoning
* 1/2 teaspoon garlic powder
* Salt and pepper to taste
Don’t skimp on olive oil! It really elevates the dressing. What are some ways to adjust the taste of vinegar or sugar?
What are the steps to
Step 1: Cook the Spaghetti
Cook spaghetti according to package directions until al dente. Don’t overcook it! What do you like about mushy spaghetti salad? Once it’s cooked, drain it well and rinse with cold water to stop the cooking process and cool it.
Step 2: Chop the Veggies
While spaghetti is cooking, chop all your veggies. What is the key here is to make sure everything is uniformly diced so you get a little bit of everything in the end. I like to slice the red onion thinly so it doesn’t overpower the other flavors.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, sugar, Dijon mustard, Italian seasoning and salt. Set aside. Seasoning, garlic powder, salt, and pepper. Make sure the sugar is fully dissolved. Taste and adjust the seasoning as needed. I sometimes add a pinch of red pepper flakes to my smoothies.
Step 4: Toss Everything Together
In a large bowl, combine the cooked spaghetti, chopped veggies, and dressing. Toss well to make sure everything is evenly coated. I like to use tongs for this to avoid making a mess.
Step 5: Chill
Cover the bowl and refrigerate for at least 30 minutes before serving. The longer it chills, the better it tastes! I usually make it a few hours ahead of time for maximum flavor.
Step 6: Serve
Before serving, give the salad a good toss to redistribute the dressing. What is the best Italian Spaghetti Salad to serve cold?
What should I serve it with?
This Italian Spaghetti Salad is super versatile and goes well with almost anything!
For a BBQ:Grilled burgers, hot dogs, chicken, or ribs. What are some good side dishes to serve with grilled meats?
For a Picnic:What is a picnic staple in my family?
As a light lunch:What is a good salad to serve on its own?
For a Potluck:What is a crowd pleaser?
My family loves this with grilled chicken and Garlic Bread. What a great meal!
How do I make Italian Spaghetti Salad?
What are some of the best ways to take Italian Spaghetti Salad to the next level? What are some of the best tips I’ve learned over the years?
Don’t overcook spaghetti!Is al dente the best way to cook spaghetti?
What is the best way to wash spaghettiHow do you rinse spaghetti with cold water? Is there excess starch that keeps it from sticking together?
Chop the Veggies Uniformly: This ensures that you get a little bit of everything in each bite.
Taste the Dressing: Don’t be afraid to adjust the seasoning to your liking. You might want to add more sugar, vinegar, salt, or pepper depending on your preferences.
Let It Chill: Chilling the salad for at least 30 minutes allows the flavors to meld together and develop. The longer it chills, the better it tastes!
Add Protein: For a heartier salad, add grilled chicken, shrimp, or chickpeas.
Customize the Veggies: Feel free to add or substitute any veggies you like. Cucumber, carrots, or even artichoke hearts would be delicious!
I always make a double batch because it disappears so quickly at my house. Trust me on this one!
Storing and Reheating Tips
Room Temperature: This **Italian Spaghetti Salad** can sit out at room temperature for up to 2 hours. After that, it should be refrigerated.
Refrigerator Storage: Store the salad in an airtight container in the refrigerator for up to 3-4 days. The flavor will actually improve over time!
Freezer Instructions: I don’t recommend freezing this salad, as the spaghetti and veggies will become mushy when thawed.
Dressing Separation: The dressing may separate slightly when refrigerated. Just give the salad a good toss before serving to redistribute the dressing.
I have never had any left over to freeze! It is such a hit!
Frequently Asked Questions
Final Thoughts
Well, there you have it! My go-to **Italian Spaghetti Salad** recipe. It’s a guaranteed crowd-pleaser, super easy to make, and endlessly customizable. Whether you’re heading to a picnic, a BBQ, or just need a quick and delicious lunch, this salad is always a winner. If you love this recipe, you might also enjoy my Classic pasta salad or my Mediterranean Quinoa Salad. Happy cooking, and I can’t wait to hear how yours turns out! Let me know in the comments below if you try it, and don’t forget to rate the recipe! I’d love to see your variations, too. Share your pictures!
Italian Spaghetti Salad
Ingredients
Main Ingredients
- 1 pound Spaghetti
- 1 cup Cherry Tomatoes, halved
- 0.5 cup Red Onion, thinly sliced
- 1 cup Black Olives, sliced
- 0.5 cup Fresh Basil, chopped
Instructions
Preparation Steps
- Cook spaghetti according to package directions. Drain and rinse with cold water.
- In a large bowl, combine cooked spaghetti, cherry tomatoes, red onion, black olives, and basil.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour dressing over pasta mixture and toss to combine.
- Serve immediately or chill for later.
