Have you ever had one of those moments when a simple meal feels like a mini vacation? One bite of this cool, veggie-studded pasta and you’re instantly transported to a sunny backyard, the kind with string lights and laughter echoing off the fence.
It’s all about bright flavors—sweet cherry tomatoes burst, crisp cucumbers click against your teeth, and al dente spaghetti threads carry every tangy drop of dressing. You know what? It’s the kind of dish you’ll beg your friends for the recipe at your next Memorial Day barbecue.
Why You’ll Love It
This salad checks a surprising number of boxes—whether you’re hosting a casual weekend cookout or sneaking in a quick lunch at your desk.
- Seriously easy prep: A big pot for pasta, a sharp chef’s knife for chopping, and a whisk or fork to blend flavors.
- Fridge-friendly hero: Pasta holds up far better than lettuce, so next-day bites are still crisp.
- Endless crowd-pleaser: No single ingredient steals the show; it’s a chorus of tomato, pepper, olive, and cheese.
Plus, it’s endlessly forgiving. Raid your crisper drawer—half a zucchini or a stray handful of basil can find a home here. Toss in grilled shrimp or shredded chicken for extra heft if you’d like.
Timing and Servings
Prep time: about 15 minutes.
Chill time: at least 3 hours (overnight is even better).
Total time: roughly 3 hours 15 minutes, most of which is hands-off.
You’ll get 6–8 side-dish servings, or 4 hearty main-plate portions. Need more? Double all ingredients—ratios stay true even if your mixing bowl is the size of a kiddie pool.
Ingredients
– 1 pound spaghetti (try Barilla or De Cecco)
– 1½ cups cherry tomatoes, halved
– 1 cucumber, finely diced
– 2 zucchinis, diced
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 1 red onion, diced
– 1 can (6 oz) black olives, drained
– 1 bottle (16 oz) Newman’s Own Italian dressing
– ½ cup freshly grated Parmesan cheese
– 1 tablespoon sesame seeds
– 1 teaspoon paprika
– ½ teaspoon celery seed
– ¼ teaspoon garlic powder
Directions
1. Cook the spaghetti. Fill a large pot with water, add a big pinch of salt, and bring it to a rolling boil. Stir in the pasta and cook until just firm to the bite (about 8–9 minutes). Drain in a colander and rinse under cold water—this stops the cooking and washes away extra starch so strands don’t clump.
2. Chop the veggies. While the pasta cools, use a sharp chef’s knife to dice tomatoes, cucumber, zucchinis, peppers, and red onion into bite-sized pieces. Toss everything into your largest mixing bowl.
3. Whisk the dressing. In a small bowl or measuring cup, pour in the Italian dressing. Add Parmesan, sesame seeds, paprika, celery seed, and garlic powder. Stir vigorously until the cheese blends in and the spices swirl through.
4. Combine. Add the cooled spaghetti and olives to the veggie bowl. Pour the seasoned dressing over the top. Grab your tongs (or two large spoons) and toss gently but thoroughly, coating every noodle ribbon and colorful chunk.
5. Chill. Cover with plastic wrap or a lid. Refrigerate for at least three hours—this pause lets flavors marry and deepen. If you can spare the time, let it sit overnight.
6. Serve. Give the salad a final toss, then scoop into pretty bowls or spread it out on a platter. Watch it disappear faster than you’d think possible.
Variations
Feel free to tweak based on your mood or pantry contents:
- Gluten-free: Swap in chickpea- or brown-rice pasta—flavor stays bright.
- Protein boost: Fold in grilled chicken strips, sautéed shrimp, or crispy tofu cubes.
- Cheese swap: Crumbled feta or fresh mozzarella pearls add a fresh twist.
- Dressing remix: Trade the Italian dressing for a Greek vinaigrette, a light Caesar, or cilantro-lime for a south-of-the-border vibe.
- Veggie extras: Artichoke hearts, sun-dried tomatoes, fresh spinach, or thinly sliced radishes all play nicely here.
Storage & Reheating Tips
Store in an airtight container in the fridge for up to four days. If the dressing settles, just give it a gentle stir before serving. While it’s best cold, you can let individual portions sit at room temperature for 15–20 minutes to lose the chill. A quick 10-second spin in the microwave also works, though honestly, straight-from-the-fridge bites have their own charm.
FAQs
Q: Can I make this a day ahead?
A: Absolutely. Flavors develop overnight, and it’s even better on Day 2.
Q: Do I really need to rinse the pasta?
A: Rinsing stops the cooking immediately and clears off starch so strands don’t stick together.
Q: What if I don’t want store-bought dressing?
A: Whisk ¼ cup olive oil, 2 tablespoons red wine vinegar, a teaspoon of sugar, dried oregano, salt, and pepper for a homemade vibe.
Q: How can I make it vegan?
A: Omit the Parmesan and use a vegan cheese or a spoonful of nutritional yeast.
Q: Freezing—yes or no?
A: No. Veggies wilt, pasta gets mushy. Better to enjoy fresh or chilled.
Conclusion
When you need a dish that’s bright, fuss-free, and ready to charm any crowd, this spaghetti salad has your back. It’s picnic-perfect, potluck-ready, and just plain fun to eat. Give it a try—your next lunch break or backyard party might just turn into a mini celebration. Enjoy!
