There’s something so nostalgic about a cold pasta salad packed with bold flavors and vibrant colors.
Every summer BBQ or potluck I host, this Italian Spaghetti Pasta Salad disappears faster than I can set it on the table.
It’s savory, zesty, loaded with texture, and best of all—requires minimal effort. Let me show you why this chilled spaghetti twist is a total crowd-pleaser.
Why I Love This Recipe
Bursting with bright Italian flavors
Perfect make-ahead dish for parties
So simple with pantry-friendly ingredients
Colorful, fresh, and fun to serve
A cool twist on classic pasta salad
What You’ll Need (Ingredient Highlights)
Thin Spaghetti – Broken into thirds for easy scooping and bite-sized portions.
Italian Salad Dressing – Choose a zesty, bold-flavored bottled dressing (or homemade if you’d like!).
McCormick’s Salad Supreme – This seasoning blend gives the salad its iconic, savory-tangy taste.
Parmesan Cheese – Adds that salty, nutty punch that ties everything together.
Veggies Galore – Cherry tomatoes, red bell pepper, red onion, cucumber, and olives bring vibrant crunch.
Mini Pepperoni – A fun, meaty addition that makes this salad a little heartier.
Pro Tips Before You Start
Rinse your pasta well under cold water to stop the cooking and cool it down fast.
Use freshly grated Parmesan for best flavor and texture.
Toss everything gently to avoid smashing the veggies.
Let it chill for at least an hour—this helps the flavors meld beautifully.
Want extra zing? Add a splash of red wine vinegar or a pinch of chili flakes.
How to Make Italian Spaghetti Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the thin spaghetti to al dente according to package instructions.
Drain and rinse with cold water to stop the cooking. Let it cool completely.
Step 2: Dress the Pasta
Transfer the cooled spaghetti to a large mixing bowl.
Pour in the Italian dressing, sprinkle the Salad Supreme seasoning, and add the grated Parmesan.
Toss well to coat the noodles evenly.
Step 3: Add the Fresh Ingredients
Stir in the halved cherry tomatoes, diced red bell pepper, red onion, cucumber, black olives, and mini pepperoni.
Mix everything together until all ingredients are coated in the dressing.
Step 4: Chill and Serve
Cover the salad and refrigerate for at least 1 hour before serving.
This helps the flavors come together and makes it extra refreshing.
What to Serve It With
Grilled meats like chicken, steak, or sausages
Sandwiches and sliders at your picnic table
As a main dish on a hot day with some crusty bread
Beside BBQ ribs or pulled pork for a full spread
Variations / Substitutions
Swap Pasta: Use rotini, bowties, or penne if you prefer a different shape.
Make it Veggie: Skip the pepperoni and add extra olives or artichoke hearts.
Add Cheese Cubes: Mozzarella or provolone cubes work wonderfully.
Go Homemade: Use your favorite homemade Italian dressing instead of bottled.
Make it Spicy: Add banana peppers, chili flakes, or a touch of hot sauce.
Storage & Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days.
The flavors actually deepen over time, so it gets better the next day!
If it seems a little dry after sitting, stir in a splash of extra dressing.
FAQs
Can I make this pasta salad the night before?
Absolutely! It’s even better when made ahead and chilled overnight.
What can I use instead of Salad Supreme seasoning?
Try a mix of paprika, garlic powder, sesame seeds, and a pinch of cayenne for a homemade alternative.
Is it okay to use different pasta shapes?
Yes, just be sure they’re bite-sized and hold the dressing well—rotini and bowtie are great options.
Can I make it vegetarian?
Of course! Just leave out the pepperoni and maybe toss in chickpeas or extra veggies.
What kind of Italian dressing works best?
Any zesty Italian or house vinaigrette will do, but go for one with bold herbs and acidity.
Will it still taste good if I leave out the Parmesan?
Yes, but the Parmesan adds depth. If you’re dairy-free, try nutritional yeast or skip it.
Can I freeze this pasta salad?
No, this recipe is best fresh. Freezing affects the texture of the pasta and fresh veggies.
Final Thoughts
This Italian Spaghetti Pasta Salad is the kind of dish that sneaks up on you.
It looks simple, but one bite and everyone’s asking for the recipe.
It’s tangy, savory, cool, and completely addicting—perfect for warm-weather gatherings or quick weekday meals.
If you’re looking for a no-fuss recipe that tastes like summer in every bite, this one’s for you.
Zesty Italian Spaghetti Pasta Salad
Ingredients
Method
- Cook spaghetti to al dente. Drain and rinse with cold water until fully cool.
- Transfer to a large bowl. Add dressing, Salad Supreme, and Parmesan. Toss to coat.
- Add tomatoes, bell pepper, onion, cucumber, olives, and pepperoni. Mix gently.
- Chill for at least 1 hour before serving.
- See full steps with tips & photos → https://theboatshedcafe.com/zesty-italian-spaghetti-pasta-salad-2/
Notes
- Rinsing the pasta with cold water stops the cooking and keeps it from sticking.
- Letting it chill helps the flavors meld together beautifully.
- Feel free to use rotini or bow-tie pasta if you don’t have spaghetti.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.