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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I love this easy homemade spaghetti sauce recipe! It is ready in under 45 minutes, and you can use your favorite ground meat to make it. I love ground beef, turkey, or sausage!

Like you, we live busy lives and need dinner on the table quickly. That’s why I love this easy homemade spaghetti sauce. It’s quick and easy to make, plus it lasts in the freezer for months, which means I have a delicious meal anytime I need it.

This simple meat sauce can be made in about 45 minutes. We love using this sauce when making our weeknight spaghetti. For a more authentic, slowly cooked meat sauce, try my favorite bolognese recipe with ground beef, milk, white wine, and tomato.

Key Ingredients

• Ground meat: You can use any ground meat for this recipe. Ground turkey or chicken are great choices if you prefer a leaner option. Ground beef and pork offer a richer flavor. Choose whichever you like and have available. Check out our veggie spaghetti recipe if you want a meatless option.
• Tomatoes and tomato paste: Canned crushed tomatoes are the foundation of this spaghetti sauce, and they make it super easy to prepare.
• Onion, garlic, and spices: We like to keep this recipe simple because it’s a quick and easy weeknight meal. You probably already have most of the ingredients in your pantry.
• Broth or wine: After browning our meat, we deglaze the pot with a bit of liquid. Water is fine, but for more flavor try chicken broth or your favorite dry wine (red or white will do the trick). I use white wine when making this homemade bolognese.

Find the full recipe with measurements below.

Tips for Making Homemade Spaghetti Sauce

Tip 1: Browning the meat. We make this spaghetti sauce all the time, and it never disappoints. We start by browning ground meat in a little oil. We prefer ground turkey to keep things lean, but any ground meat, such as beef, pork, chicken, or even lamb, works great. Once the meat is browned, we add chopped onion and cook until it softens. Then we toss in garlic, tomato paste, and spices to build even more flavor.

Tip 2: Deglaze pot for extra flavor. By deglazing the pot with a splash of liquid we capture all those tasty bits stuck on the bottom. You can use water, broth, or even wine (whatever you have on hand). Just be sure to scrape the bottom well! Once the pot is clean, we stir in canned tomatoes and let everything simmer for 20 to 30 minutes or until the sauce thickens.

Tip 3: Make it your own. As the sauce simmers, we taste it regularly and adjust the seasoning. Don’t be afraid to add more salt, pepper, or spices. If the sauce tastes too acidic, a pinch of sugar can balance it out. If it seems bland, add a dash of fish sauce, minced anchovies, or even mushroom powder for a rich and savory flavor.

Ways to Use Homemade Spaghetti Sauce

We use this homemade sauce in so many ways. It’s perfect tossed with cooked spaghetti (like in this spaghetti recipe) or other pasta shapes. I love it with homemade gnocchi or ricotta gnocchi. It’s also excellent spooned over veggie noodles, like roasted spaghetti squash or zucchini noodles. I also love serving it next to some homemade garlic bread or focaccia bread and a side salad.

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My Kindergartener Can Make This Recipe – And I Actually, Genuinely Love It

It’s a parenting first!

I love the idea of matching your kid’s age to a number of goal recipes – for example, when you’re 5 years old – you learn how to make 5 recipes. (I got this idea from Nita and Jess at Healthy Happy Eaters – they are wonderful.)

My daughter’s favorite dinner is spaghetti, so I thought making it in the Instant Pot might help it feel more manageable:

• it’s one single pot.
• no cutting board required.
• it has higher sides so there’s less splattering.
• no draining of boiling water.

We started making it this way “to help her” but quickly realized… Instant Pot spaghetti is actually kinda special. It’s silky, flavorful, and extra clingy. Makes for an ideal combo with house favorite garlic bread and air fryer broccoli.

These days, when my family requests spaghetti for dinner (made by me, or my daughter), THIS is the spaghetti they are asking for. Some people might be offended by the breaking of the noodles, which you have to do to get them to fit – but in our house we roll with it and the shorter noodles work great for kids.

The ratios are just how I like them: meaty, saucy, so comforting. A home run hit with my kids and my husband every time.

(But I’d make this for myself even if I didn’t have kids!)

Hope you love it! If you love easy dinner recipes – check out this mega page of all my favorites!

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My baked spaghetti recipe is easy and made with ground beef, marinara sauce, mozzarella cheese, and a hidden layer of creamy pesto sauce. Pure comfort!

This easy baked spaghetti has everything we love about baked pasta. It has noodles, a hearty meat sauce, and lots of cheese. For more spaghetti recipes I love, see our weeknight spaghetti recipe or this veggie spaghetti!

My favorite part of this baked spaghetti is the creamy pesto layer in the middle. It’s ridiculously simple to make and makes this pasta dish so incredibly delicious!

Key Ingredients

• Spaghetti: I use plain spaghetti for this recipe, but other pasta shapes work great. Use what you have! I cook the pasta briefly before tossing it with the sauce and baking. Use the boxed directions as a guide, but cook the pasta for 2 to 3 minutes less. It will continue to cook in the oven.
• Ground Beef: I usually use ground beef here, but ground sausage, chicken, and turkey are excellent. You can even leave the meat out and add a few extra veggies (see this vegetable spaghetti for suggestions).
• Marinara Sauce: I use homemade marinara when I have it, but store-bought sauce works nicely in this recipe.
• Sour Cream and Pesto: This is my favorite part of this baked spaghetti. I stir pesto into sour cream to create a creamy pesto sauce. Then, I add it as a creamy layer into the middle of the baked spaghetti. So good! Store-bought pesto is fine, but if you can, make homemade pesto (I love it!).
• Cheese: Mozzarella is perfect, but any melty, mild cheese works.

How to Make Baked Spaghetti

When I’m not in the mood to assemble a lasagna, I make this baked spaghetti. The flavors are similar, but it’s much easier.

For the sauce, I cook onions and ground beef, add the marinara sauce, and then toss with partially cooked spaghetti (by undercooking the pasta, it won’t become mushy after baking in the oven).

You can add the spaghetti and meat sauce to a baking dish and top it with cheese, but to make it taste even better, add a creamy pesto layer to the middle.

It’s super simple. I mix sour cream with basil pesto. Then, I add about half of my spaghetti to the baking dish, spread a layer of creamy pesto, and layer the remaining spaghetti on top. I do the same when making our baked ziti with spinach, and I love it!

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