Spaghetti Salad is a fresh, colorful pasta salad tossed with crisp vegetables, feta cheese, olives, and a zesty Greek-style dressing. It’s an easy make-ahead side dish that’s perfect for potlucks, picnics, or simple summer dinners.
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Holly’s Recipe Highlights: Spaghetti Salad
- Flavor: This salad is bright and tangy with a fresh crunch from the vegetables, salty feta and olives, and a savory herb-filled dressing.
- Time-Saving Tip: Use bottled Greek dressing or your favorite vinaigrette to make it even easier to prepare.
- Serving Suggestions: I love serving this as a side dish with grilled chicken, a classic hamburger, or any picnic-style meal.
Total Time: 2 hrs 30 mins (2 hr chill time) Servings: 12 (perfect for sharing!)
Ingredient Notes
- Spaghetti: Cook the noodles al dente so they stay firm after chilling. Rinse with cold water to stop the cooking and wash away excess starch.
- English Cucumbers: Add a refreshing crunch and don’t need to be peeled. Regular cucumber works too, just peel and remove the seeds if the skin is thick or the center is watery.
- Grape Tomatoes: Hold their shape well and add juicy sweetness. Cherry tomatoes can be used instead.
- Olives: Black olives add a mild, classic flavor, while Kalamata olives bring a bolder, briny Greek-style taste.
- Feta Cheese: Adds creamy, salty flavor throughout the salad. Add more to taste or swap in mozzarella pearls for a milder option.
- Greek Salad Dressing: Bottled dressing makes this recipe quick and easy, but any vinaigrette-style dressing works well.
- Variations: Try adding extra vegetables like zucchini, broccoli, artichoke hearts, or carrots. For a heartier version, mix in grilled chicken, chickpeas, or cubed salami.
How to Make Spaghetti Salad
- Prep all the veggies and premake the dressing (full recipe below).
- Combine the cooked and cooled spaghetti with the prepped veggies.
- Toss with the dressing and top with feta. Then cover and chill until ready to serve.
Make Ahead and Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Serve leftovers cold straight from the fridge or let the salad sit at room temperature for 10 to 15 minutes before serving to soften the texture slightly. Stir before serving, as the dressing can settle and the pasta will continue to absorb it.
Do not freeze.
More Make Ahead Pasta Salads
Did you enjoy this Spaghetti Salad Recipe? Leave a comment and rating below.
Ingredients
- 1 pound spaghetti
- ¾ English cucumber diced
- 1 pint grape tomatoes halved
- 1 cup diced bell pepper any color
- ¼ cup sliced pitted olives black olives or kalamata olives
- ⅓ cup crumbled feta cheese more to taste
- ¼ cup diced red onion
- 1 tablespoon chopped fresh parsley
Dressing
- 1 cup Greek salad dressing
OR
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ⅓ cup olive oil
Instructions
- If making homemade dressing, combine all ingredients except oil in a bowl. Slowly drizzle oil while whisking. Set aside.
- Cook spaghetti in a large pot of salted water until al dente according to package directions. Drain and rinse under cold water.
- Combine all ingredients in a large bowl. Add dressing and toss.
- Refrigerate at least 2 hours before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, Salad, Side Dish
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I wish you would publish calorie content on your recipes
You’ll find this immediately following the full recipe Katie. Enjoy!
Definitely a keeper. Made it the night before to free up time. It turned out so delicious. Received a lot compliments as well. Didn’t have fresh parsley and substituted that for a tsp of dried and used Ken’s Greek salad dressing as well.
I put grilled chicken (cubed) in mine. Great in summer when we have BBQ’s. Of course I leave out the chicken when serving with baby back grilled ribs or bbq chicken. So delicious.
I want to try the dip recipe!
Taste great. My spaghetti was heavier than the veggies. Maybe it was me.
Can I use raspberry vinaigrette instead
I’m sure that’d be delicious Bonnie!
salad recipe sounds yummy
Wonderful flavor! Brought out the taste of the pan-fried hamburger patties I served with it. So good! Will definitely be having this again, esp in summer months. Thank you, Holly
You’re welcome Jackie!
Delicious!! I make this often and all year round.
Can you make this the night before and fridgerate over night?
Definitely Cathy, make sure to cook your pasta al dente though so it doesn’t get too soft. But letting it sit up to 2 hours or overnight will allow the flavors to meld for a delicious spaghetti salad!
I have added cocktail shrimp to mine it’s delish
So good! We made this salad several times last summer for get togethers, and it was perfect in every way. Everyone loved it. Thanks :-)
Just what I need Ideas for my recipe’s
Could I use red bell peppers instead of the green?
You can absolutely do that Debbie! Hope you love the salad!
I have a pre made Greek salad that has lettuse in it could I just add spaghetti to that?
While I have only made the recipe as written, I think you could do that for a quick meal.
This is such a fun way to serve up a family favourite Beth! Hope your family loves it!
We agree Sylvie! It’s packed with fresh crunchy veggies making it a delicious side dish!
Isn’t it so fun Rosa? Can’t wait for you to try it!
We totally agree Natalie! Glad you love it!
I love the veggies packed into this salad and I LOVE black olives. I am saving this one for my next family BBQ!
It is such a fun pasta salad Jessie! Hope your family enjoys it as much as we did!