This cold spaghetti pasta salad is a fun dish for potlucks and BBQs, and is also great as a summertime meal. It has an Italian feel with a delicious homemade dressing that makes all the difference, coating every noodle with bright, savory flavor that actually tastes good the next day.

Jump to: Overview | Ingredients | Recipe Tips | Full Recipe Card | How To Make |  Serving Suggestions | More Summer Salad Recipes

At A Glance

• Ready In: About 1.5 hours (mostly chilling time)
• Serves: 6–8
• Diet: Vegetarian, Mediterranean-inspired
• Nutrition Highlights: Fresh vegetables, good fats from olive oil, calcium from cheese
• Main Ingredients: Spaghetti, fresh vegetables, olives, Italian cheeses, homemade herb dressing
• Flavor Profile: Bright, savory, slightly sweet, tangy, zesty, with a hint of heat
• Meal-Prep Friendly: Keeps 3–4 days in the fridge; actually tastes better the next day
• Best Served With: Summer entertaining, potlucks, picnics, casual summer dinners

I first had cold spaghetti pasta salad at a friend’s backyard BBQ in the US, and I was immediately hooked. There’s something about slurping tender spaghetti coated in a tangy, garlicky dressing that just hits different than other pasta salads. But here’s the thing—most versions rely on bottled Italian dressing and seasoning packets, which gets the job done but can taste a little flat and overly processed. This homemade version achieves that same nostalgic, addictive flavor from scratch using pantry spices, good olive oil, and a few smart upgrades. You get the bright, savory, slightly sweet profile you’re craving, but with so much more depth and balance.

It’s especially perfect for those summer days when you want something cold, refreshing, and satisfying—something that actually tastes good the next day, which is honestly half the appeal for potlucks and entertaining. Once you make your own dressing, you’ll never look back.

You might also like these pasta salads:
 Cold Chicken Pasta Salad
 Mediterranean Pasta Salad
 High-Protein Pasta Salad
 Elote Pasta Salad
 Chicken Bacon Ranch Pasta Salad
More Pasta Salad Ideas

What You’ll Need

Here is what you’ll need for this spaghetti pasta salad recipe. Find the full measurements in the recipe card below.

For the Salad:

• Spaghetti (broken in half)—the star of the show; there’s something special about the way spaghetti strands take on dressing compared to other pasta shapes
• Cucumber (seeded and diced)—adds crisp, refreshing crunch
• Red bell pepper/capsicum (finely diced)—sweet, slightly tangy flavor and bright color
• Cherry tomatoes (halved)—juicy, bright, and fresh
• Red onion (finely minced)—adds bite and savory depth without overpowering
• Sliced olives—briny punch that pulls everything together; you can use black, Kalamata, or a mix
• Pepperoncini (finely minced)—delivers a gentle heat and vinegary tang; Golden Greek peppers can also be used
• Shredded Asiago cheese —milder, slightly creamy bite throughout the salad; Manchego or Comté cheese are also great options
• Finely grated Parmesan—melts into the dressing to help emulsify it while adding salty, savory depth. If you don’t have Asiago or other slightly softer aged cheeses, just add more Parmesan
• Fresh basil (thinly sliced)—bright, herbaceous finishing touch that keeps the salad feeling fresh

For the Dressing:

• Olive oil (good quality)—the base; good oil makes a real difference in flavor
• Red wine vinegar—provides acidity and tang
• Lemon juice—extra brightness and helps balance the sweetness
• Sugar—rounds out the flavors; don’t skip this
• Kosher salt—brings everything into focus
• Dried oregano, basil, and parsley—these dried herbs replace the seasoning packet and give you control over flavor depth
• Garlic powder and onion powder—savory umami without the harshness of fresh
• Celery seed—adds an unexpected herbal note that blooms as it sits, but can be left out
• Crushed red pepper flakes (optional)—gentle heat without taking over
• Dijon mustard—helps emulsify the dressing and adds subtle depth
• Finely grated Parmesan—helps the dressing emulsify and cling to the noodles
• Pepperoncini brine—the secret ingredient that ties everything together

Recipe Tips

• About that long ingredient list: At first glance, the dressing might look intimidating, but it’s mostly dried herbs and pantry staples you likely already have. They come together in just a couple of minutes. This homemade version replaces both the bottled dressing and the seasoning packet, giving you the same layered flavor (tangy, savory, well-balanced), but without the preservatives and fillers. It’s worth it.
• Why pepperoncini two ways? The brine adds acid and salt; the minced pepperoncini add gentle heat without overpowering everything. Together, they’re the secret to that addictive tang.
• Why both Asiago and Parmesan? The finely grated Parmesan melts into the dressing, helping to emulsify it while adding salty, savory depth. The Asiago is added in larger shreds, bringing a milder, slightly creamy bite throughout the salad. You can also use Manchego or Comte cheeses. You can use all Parmesan if you prefer, but the combination adds nice balance of flavor and texture.
• Flexible vegetables: This recipe is beautifully flexible. The base uses crisp, fresh vegetables for contrast, but you can swap or add based on what you have on hand or what’s in season. Think crunchy (celery, radishes, carrots), juicy (zucchini, green beans, corn), briny (artichoke hearts, sun-dried tomatoes, capers), or roasted (roasted red peppers, grilled zucchini, roasted cherry tomatoes).
• Make-ahead tip: You can prep everything the day before—chop vegetables, make the dressing, cook and chill the pasta. Just hold back the fresh basil until just before serving so it stays vibrant. Add a drizzle of olive oil or a splash of vinegar before serving if the salad looks a little dry.
• Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. The pasta will absorb the dressing as it sits, which is normal—just refresh it with a bit more olive oil or a splash of red wine vinegar or pepperoncini brine before serving. Keep it chilled (it shouldn’t sit out for more than about 2 hours). Don’t freeze—the vegetables lose their texture, and the dressing separates.

If you’ve tried this cold spaghetti pasta salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

How To Make Cold Spaghetti Pasta Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for making this cold spaghetti pasta salad.

• Cook spaghetti in well-salted water until just al dente. Don’t overcook—you want it to have a little bite because it will soften as it sits.
• Drain and rinse briefly under cold water (or dunk into iced water) to stop the cooking. Shake off excess water thoroughly so the dressing clings properly.
• While the pasta cools, whisk all dressing ingredients together until emulsified. Taste it. It should be bright, savory, slightly sweet, and assertive. Let it sit for 5 minutes—the heat and celery seed will bloom and become more noticeable. Taste again and adjust as needed.

• Transfer the cooled pasta to a large bowl and toss with about ⅔ of the dressing while the pasta is cool but not ice-cold. This helps it absorb the flavors properly. Let it sit for 5–10 minutes.
• Add the cucumber, bell pepper, tomatoes, red onion, olives, and minced pepperoncini. Toss gently so you don’t break anything up.
• Fold in the Asiago, Parmesan, and fresh basil. Add the remaining dressing as needed—you may not need it all, and it’s easier to add more than to take away.
• Cover and refrigerate for at least 1 hour. Before serving, taste and adjust with a splash of vinegar, extra olive oil, or a pinch of salt if needed. The flavors meld beautifully as it sits.

Serving Suggestions

Honestly, this is one of those recipes that works for just about every occasion. Bring it to potlucks and picnics—it travels beautifully and tastes even better the next day. Serve it at summer BBQs alongside grilled meats and vegetables, or make it a main dish on a warm evening when you don’t feel like cooking. It’s also perfect for meal prep; divide it into containers and grab it for a cold, satisfying lunch. Pair it with crusty bread, a crisp white wine, or a cold beer. The fresh, tangy flavors work well with just about anything summery.

More Summer Salad Recipes

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This Italian wedding soup recipe has homemade meatballs, tender greens, and pasta in the most perfect, comforting, savory broth.

Every time I make this Italian wedding soup, I fall in love with it all over again. The meatballs are perfectly tender and juicy on the inside, and the broth is incredibly flavorful.

Making this soup is simpler than you’d think and absolutely worth the effort for one of the tastiest bowls of soup I’ve had in a while! For more like this, you may enjoy our turkey meatball soup with orzo.

Key Ingredients

• Ground Meat: You can use your favorite ground meat, such as beef, turkey, pork, or chicken. I love combining ground pork and turkey for the meatballs. The pork makes them really juicy, and the turkey keeps them light.
• Meatball Mixture: These Italian wedding soup meatballs require ingredients similar to those used in our Italian Meatballs. You will need breadcrumbs, milk (dairy or non-dairy), and an egg to keep them moist in the middle. Then, you’ll stir in Parmesan cheese, oregano, salt, and pepper to add lots of delicious flavor.
• Pasta: Any small pasta shape works, although we prefer to use Acini di Pepe if available. Orzo or pearl couscous are great substitutes.
• Veggies: I love a base of vegetables in this wedding soup, so I add onion, carrot, celery, garlic, and fresh spinach leaves to the broth. As a substitute for spinach, consider kale or escarole.
• Broth: I use chicken stock for this soup, but a rich vegetable broth would be lovely. I love homemade chicken stock, bone broth, or this vegetable broth.
• Fresh Herbs: Right before serving, I love stirring fresh green herbs in the soup and especially enjoy fresh parsley and dill.

Find the full recipe with measurements below.

How to Make the Best Italian Wedding Soup

Tip 1: Making the meatballs. These meatballs are incredibly easy to prepare. Mix everything until blended and then form into small meatballs. I use a small cookie scoop to portion them out, then roll them with damp hands until smooth.

Tip 2: Brown the meatballs in the soup pot. To add lots of flavor to your soup’s broth, brown your meatballs in oil directly in the soup pot you plan to use for making your soup. As they brown, they will leave little bits of stuck meat and spices on the bottom of the pot. Scraping up those tasty browned bits from the bottom adds incredible flavor to the broth. Trust me, you don’t want to miss that extra flavor!

Tip 3: Finishing the soup. When the meatballs are browned on all sides, transfer them to a plate and continue making the soup. You’ll sauté the veggies first, add stock, simmer, and then finish with the pasta, browned meatballs, and spinach. It all goes quickly! Before serving, stir in a handful of fresh herbs, and then enjoy!

More Italian-Inspired Soups

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Our Italian pasta salad recipe has a fresh and flavorful dressing, two kinds of cheese, salami, olives, and the perfect blend of Italian herbs. Take one bite, and you won’t be able to stop!

Just like our easy pasta salad, we pack in as many textures and flavors to this Italian-inspired salad as we can. There’s not one, but two kinds of cheese, salami, briny olives, fresh tomatoes, and a generous handful of fresh basil. (If you love briny salads, take a look at this briny Greek pasta salad made with the brine from a jar of pepperoncini peppers.)

The dressing is a winner, too. It’s not all that different from the dressing we use for the other pasta salad, with the exception of an extra pop of flavor from lemon juice, Dijon mustard, and minced garlic.

Key Ingredients

• Pasta: Choose hearty pasta shapes like penne, fusilli, rotini, and farfalle (bow tie). They also have the advantage of lots of nooks and crannies, which trap the dressing and bits of cheese.
• Red Onion, Tomatoes, and Basil: I love red onion for its bite and tomatoes and basil for their freshness.
• Salami and Cheese: I love a sweeter salami in this, but for a spicy option, use pepperoni. For the cheese, use shredded parmesan and provolone. The parmesan is salty and the provolone is creamy.
• Olives: I used black olives in the photos, but feel free to substitute green olives or Kalamata olives. They all add a salty, briny flavor.
• Italian Salad Dressing: This pasta salad’s dressing is inspired by our homemade Italian dressing. It’s bright, herby, and much better than anything you can buy at the store.

How to Make Italian Pasta Salad

We’ve got a few pasta salad recipes already on Inspired Taste so you might be wondering why we needed another one, but trust me, this hearty salad with salami and cheese is a keeper. It’s super simple to make, too! Whisk the dressing ingredients together in the bottom of a big serving bowl, then pile in everything else.

Letting the salad sit in the dressing for a while makes a huge difference in flavor. We take the same approach when making potato salad. Make pasta salad and keep it in the fridge for up to 5 days.

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This creamy Italian sausage pasta is weeknight comfort food done right. It’s rich, cozy, and bursting with flavor from sausage, garlic, and parmesan.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Pasta Recipes To Try

This creamy Italian sausage pasta is the kind of dish I pull out when I want dinner to feel a little special but I’ve got zero energy for anything fussy. It’s easy enough for a weeknight, but flavorful enough to serve when friends pop over. The combo of garlicky sausage, a splash of cream, a touch of tomato paste (cooked until it smells amazing), and a generous handful of Parmesan just works.

It’s rich and cozy, but not heavy in a “food coma” way. The spinach adds a little freshness and color (and let’s be honest, makes me feel like I’ve made a responsible life choice).

Whether you’re craving something hearty after a long day or just want a one-pan wonder that delivers serious flavor, this one’s a keeper.

A quick note on the Italian sausage: you can usually find it sold as ground sausage meat—already seasoned and ready to go. It also comes in sausage links (mild, sweet, or fennel), and if that’s what you’ve got, just slice open the casing and use the meat inside. It’s fatty, flavorful, and really the star of this dish.

You might also like these comforting one-pan meals: creamy pesto chicken pasta, Cajun shrimp pasta, marry me chicken orzo bake, chicken risotto with asparagus, or Spanish one pot chicken rice.

What You’ll Need

Here is what you’ll need for this creamy Italian sausage pasta recipe. Find the full measurements in the recipe card below.

• Short pasta like rigatoni or penne – they catch the sauce so well!
• Olive oil – helps brown the sausage and adds flavor.
• Tomato paste – adds umami and that concentrated tomato goodness.
• Chicken broth – lightens the sauce a bit and brings savory depth.
• Cream – the base of that creamy lusciousness. You can use heavy creamy for extra luxurious feel or regular thinner cooking cream, or lighter cream to cut down on calories.
• Parmesan cheese – salty, nutty, and rich. Use fresh and grate yourself for best flavor.
• Red pepper flakes & Italian seasoning – warmth and herby vibes.
• Yellow onion and garlic – the classic flavor duo.
• Fresh spinach – for a hit of green and earthy flavor; you can also throw in kale, chard, broccolini or asparagus.
• Fresh herbs like basil or parsley – totally optional but adds brightness.
• Italian sausage – Mild, sweet, or fennel-spiced. You can buy it ground by the pound at most butcher counters or grocery stores. Or grab sausage links and remove the casing. Most Italian sausage is pork-based, but beef versions exist too. No Italian sausage? You can mix ground pork or beef with fennel seeds, garlic, paprika, oregano, and chili flakes to make your own. It’s not exact, but it’s close enough for a delicious meal.

How To Make Creamy Italian Sausage Pasta

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for creamy Italian sausage pasta.

• Cook pasta until al dente. Reserve some pasta water before draining. You can do this in parallel with below steps.
• Brown the Italian sausage in olive oil, breaking it up into crumbles. Set aside.
• In the same pan, sauté onion until soft. Add garlic, red pepper flakes, and Italian seasoning.
• Stir in tomato paste and cook until it darkens a little.
• Pour in chicken broth to deglaze the pan. Add cream and the sausage back in.
• Simmer until slightly thickened. Stir in Parmesan until smooth.
• Toss in the pasta and spinach. Add reserved pasta water if needed.
• Finish with fresh herbs and extra cheese. Serve hot!

Recipe Tips/Variations

• Don’t skip cooking the tomato paste for a minute or two—this deepens the flavor and makes it richer.
• Make it ahead: The sauce keeps well in the fridge for a day or two. Reheat gently and toss with freshly cooked pasta.
• Storage: Leftovers keep in the fridge for 3 days. Reheat on the stove or in the microwave with a splash of broth or water.
• Add-ins: Mushrooms, sun-dried tomatoes, or roasted red peppers would all work beautifully.
• Make it spicy: Use hot Italian sausage or add extra chili flakes.
• Want to lighten it up? Swap the heavy cream for light cream, half-and-half, or even a mix of milk and Greek yogurt (just stir the yogurt in off the heat to prevent curdling). Use less Parmesan or go for a hard cheese like Grana Padano, which is still flavorful but a bit leaner. For the sausage, look for leaner Italian-style turkey or chicken sausage — tons of flavor, less fat. And if you’re watching carbs, try a high-fiber pasta or a chickpea-based one to bump up the protein and keep things balanced.

Serving Suggestions

This dish is pretty rich, so a crisp green salad with a tangy vinaigrette is a perfect match. You could also serve it with some crusty bread to soak up every last drop of that sauce. Try these side dishes:

If you’ve tried this creamy Italian sausage pasta or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Pasta Recipes To Try

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