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Italian Spaghetti Salad (Vibrant & Flavor-Packed)

A colorful, zesty Italian Spaghetti Salad loaded with crisp vegetables, olives, herbs, and a bold Italian dressing. Perfect for picnics, meal prep, potlucks, or a refreshing summer dinner.

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Time

Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes

Servings

Serves 4–6

Ingredients

Pasta

250 g (½ lb) spaghetti
Salt (for boiling water)

Vegetables & Add-ins

1 cup cherry tomatoes, halved
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
½ red onion, very thinly sliced
1 cucumber, diced
½ cup black olives or Kalamata olives, sliced
¼ cup pepperoncini, sliced (optional, for tang)
½ cup fresh mozzarella pearls or cubed mozzarella
¼ cup fresh parsley, chopped
2 tbsp fresh basil, chopped

Italian Dressing

⅓ cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey or sugar
1 tsp Italian seasoning
1 clove garlic, finely minced
Salt & freshly ground black pepper, to taste
Optional: ¼ tsp red chili flakes

Optional Protein (choose one)

Grilled chicken strips
Tuna (drained)
Chickpeas (for vegetarian protein)
Salami or pepperoni slices

Instructions

Cook the spaghetti
Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente according to package instructions. Drain and rinse under cold water to stop cooking. Shake off excess water.
Prepare the vegetables
While the pasta cooks, chop all vegetables and herbs. Set aside.
Make the dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, Italian seasoning, garlic, salt, pepper, and chili flakes (if using).
Assemble the salad
In a large mixing bowl, add cooled spaghetti, vegetables, olives, pepperoncini, mozzarella, parsley, and basil.
Dress & toss
Pour dressing over the salad and toss gently until everything is evenly coated.
Chill (recommended)
Cover and refrigerate for 30–60 minutes to allow flavors to meld.
Serve
Taste and adjust seasoning before serving. Garnish with extra basil or grated Parmesan if desired.

Tips & Variations

Make it lighter: Use whole-wheat or chickpea spaghetti.
Vegan option: Skip mozzarella or use vegan cheese.
Extra Italian flavor: Add sun-dried tomatoes or capers.
Creamy twist: Stir in 1–2 tbsp mayonnaise or Greek yogurt.

Nut Information

Naturally nut-free
Always check labels on mustard, cheese, and olives for cross-contamination if allergies are a concern.

Q & A

Q: Can I make this ahead of time?
Yes! It tastes even better the next day. Store covered in the fridge up to 3 days.

Q: Can I use another pasta shape?
Absolutely—linguine, fusilli, rotini, or penne all work well.

Q: Why rinse the spaghetti?
Rinsing cools the pasta and prevents sticking, which is ideal for cold pasta salads.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.