Italian Spaghetti Pasta Salad

This refreshing spaghetti pasta salad is the perfect summer side dish! This delicious pasta salad is packed with tons of fresh veggies and a creamy Italian dressing mixed with tender spaghetti pasta.

Hey, Cousins! As summer slowly approaches the Pacific Northwest, I’m looking forward to pasta salad season. How many of y’all show up to family gatherings and summer potlucks expecting a big ol’ bowl of creamy pasta salad? How many of y’all don’t feel like cooking a complicated lunch or dinner and just want to dig into a cold pasta salad?

Well, that’s exactly what I’m going to show you how to make in this post! We’re making a creamy Italian spaghetti pasta salad that can be prepared in less than 20 minutes! This easy pasta salad recipe includes some of my favorite fresh veggies – crunchy bell peppers, onions, zucchini, and even fresh basil!

Italian Spaghetti Salad 

The best part about this cold pasta salad is the creamy, tangy Italian dressing. That, and the fact that I use no mayo in this spaghetti pasta salad recipe. I know, a pasta salad without mayo?! It’s possible, fam, and delicious!

You may have also heard of this recipe called California spaghetti salad. I use most of the same veggies and sub in a few of my favorites. Using spaghetti in a pasta salad also seems a little non-traditional, right?! But trust me, the tender spaghetti noodles soak up all that creamy, zesty Italian dressing for a whole lotta flavor that’s a true crowd-pleaser.

If you’re looking for the perfect salad to bring to the next family cookout, look no further – this summer spaghetti salad recipe is THE one!

Creamy Spaghetti Pasta Salad Ingredients

This spaghetti pasta salad is a family favorite thanks to the fresh ingredients, creamy (no mayo!) dressing, and quick prep. It makes a great side dish, easy lunch, or light summer dinner with added protein.

Here’s a list of the main ingredients you need to make an easy spaghetti salad. Scroll on down to the recipe card to find the complete recipe!

• Spaghetti: I use one pound of regular spaghetti noodles cooked to al dente.
• Italian Dressing: use your favorite store-bought brand or whip out a homemade dressing recipe!
• Greek Yogurt: plain Greek yogurt is my secret ingredient instead of mayo! The creamy yogurt cuts the vinegary flavor of the dressing, making it smooth and creamy.
• Italian Seasoning & Garlic: punch up the Italian flavors with a dried Italian seasoning blend and minced garlic.
• Fresh Basil: the flavor of fresh basil brings together all the Italian flavors from the dressing and seasoning.
• Veggies: I use fresh zucchini, yellow onion, green bell pepper, white mushrooms, sun-dried tomatoes, and canned black olives.
• Cheddar Cheese: I prefer cubed cheddar cheese for a chunk of cheese in every bite, but you can also use shredded cheese.
• Parmesan Cheese: grated parm adds a salty bite. I use it in the dressing and as a finishing garnish!

What other fresh vegetables can I use in spaghetti pasta salad? 

The sky’s the limit when it comes to what veggies you can use in your pasta salad! This recipe uses a lot of the same veggies in a traditional California spaghetti salad, except I use smoked sun-dried tomatoes instead of fresh because I love the flavor. If you want to switch up some of the ingredients, here are some suggestions:

• Instead of yellow onion, use red onion! Red onions tend to be sweeter and easier to eat raw, so if you don’t love a strong onion flavor, red is the way to go.
• Add grape tomatoes or cherry tomatoes instead of sun-dried tomatoes for a milder flavor.
• Use any color bell pepper you want! Orange, yellow, or red bell peppers (or all three!) are perfectly acceptable.
• Green onions would also be a great addition, either as a mix-in or garnish.
• Instead of zucchini, you can swap in diced cucumbers. English cucumber is better in pasta salads than regular ones – they’re slightly sweeter, have fewer seeds, and have a thinner skin.
• As far as cheese goes, I love the sharp flavor of cheddar, but you can use your favorite kind—cheddar jack, Monterey jack, or Swiss are great options. If you like crumbled cheese, try cotija or feta cheese.

What other kind of pasta can I use in spaghetti pasta salad? 

Well… if you don’t use spaghetti, is it really spaghetti pasta salad?! You could use angel hair pasta or vermicelli to stick with the skinny pasta theme. Bucatini is another good option – it’s thin and hollow on the inside, so it will hold on to dressing really well. Feel free to sub out regular spaghetti with whole wheat spaghetti, gluten-free, or any other type you regularly use. Otherwise, if you want to omit the thin spaghetti noodles altogether, you can use any traditional pasta salad shape.

How to Make Easy Italian Spaghetti Pasta Salad (+ Video Tutorial)

Okay, Cousins. Ready to learn how to make this easy spaghetti pasta salad recipe?! Other than cooking the pasta, no additional cooking is required. It’s easy to prep ahead, makes a huge batch, and feeds a crowd! It’s the perfect summer pasta salad. Let’s get started.

Watch how I make this quick and easy spaghetti salad recipe, then follow the step-by-step directions below!

Step 1: Ingredient Prep

Start by getting a large pot of salted water going on the stove. Next, chop up all the veggies! I like my vegetables bite-sized and as uniform as possible. If you have a vegetable chopper, use that – it makes prepping all these fresh veggies a breeze! Once everything is chopped, set it aside.

Add the pasta to the boiling water and cook until al dente. Then drain and rinse the pasta in cold water (yes, I know it’s a sin to rinse pasta… only for pasta salad, baby!). We want our pasta cooled down before assembling.

• Pro-Tip: Don’t toss the spaghetti noodles in olive oil to prevent sticking. The cool water rinse washes away the excess starch, and the oil in the Italian dressing keeps the pasta nice and moist.
• Pro-Tip: You don’t want to under or overcook the spaghetti, so cook it according to package directions to reach al dente. The cold water will stop the cooking process. Don’t be afraid to test the noodles for perfect texture!
• Pro-Tip: It’s OKAY to break the spaghetti in half if you want shorter noodles – I’ll allow it! 😉

Step 2: Make the Creamy Italian Dressing

Add plain Greek yogurt, Italian dressing, minced garlic, and seasoning in a large bowl. Whisk everything together until well combined, and there you have it! Your creamy, zesty Italian dressing.

• Pro-Tip: Use your favorite Italian salad dressing or whip together a homemade Italian dressing if you have the ingredients on hand.
• Pro-Tip: Taste for seasoning! Before going to the next step, taste the dressing to make sure it’s seasoned to your liking. Now’s the time to add anything, like salt, black pepper, or other seasonings to boost the flavor.

Step 3: Add the Remaining Pasta Salad Ingredients

Next, mix the chopped vegetables and cheese with the creamy Italian dressing and stir until they’re well coated. Then add the cooled pasta, followed by the grated Parmesan cheese. Give everything a good toss until it’s all well combined.

• Pro-Tip: I find kitchen tongs to be the best tool for the mixing job, but you can use any kitchen utensil you see fit. You can grab hold of the spaghetti and the veggies and combine them well using tongs.

Tips for the Best Creamy Italian Pasta Salad 

It’s hard to mess up this easy pasta salad recipe. Whether it’s your first time making it or it’s your go-to pasta salad, here are some tips to make it even better!

• This is a vegetarian pasta salad; however, you can add protein if you like! Try it with shrimp, shredded chicken, mini pepperoni or diced summer sausage. It’s up to you!
• You can make this spaghetti pasta salad ahead of time – in fact, it tastes even better the next day! The flavors marry together, soaking into the tender pasta and crunchy vegetables.
• Toss the spaghetti salad before dressing. The dressing and ingredients tend to fall to the bottom of the bowl while it sits. A quick toss before serving will spruce it right up.
• Store the spaghetti pasta salad in an airtight container in the fridge for up to five days. The noodles will soak up the dressing, so keep some extra on hand to refresh the salad when serving leftovers.
• You don’t want to underdress or overdress this salad. Too little dressing will leave the spaghetti pasta salad bland and dry, while too much will overwhelm it.
• This salad doesn’t need any additional acid, so avoid the temptation to add lemon juice, red wine vinegar, or any more “traditional” pasta salad dressing ingredient – it don’t need it, baby!

What do you serve with creamy spaghetti pasta salad? 

While this pasta dish works great as a side, it’s also perfect for lunch. If you add protein, it’s a light and effortless dinner. When serving as a side, creamy Italian spaghetti pasta salad pairs perfectly with other summer foods—here are some ideas:

• BBQ Rib Tips on the Grill
• Spicy BBQ Shrimp
• Best Oven Baked BBQ Ribs
• BBQ Bacon Cheeseburgers
• Sheet Pan Greek-Style Chicken Dinner
• Sheet Pan Shrimp Boil Recipe

More Pasta Salad Recipes from I Heart Recipes

• Easy Cold Summer Pasta Salad Recipe
• Dill Pickle & Ranch Pasta Salad
• Tuna Pasta Salad Recipe
• Creamy Seafood Salad Recipe
• Southern Tuna Macaroni Salad
• Deviled Egg Macaroni Salad

Loved this easy recipe? Be sure to share + save on Pinterest! Don’t forget to tag and follow me on Facebook, Instagram, and subscribe to I Heart Recipes on YouTube, and check out all my cookbooks!