Spaghetti Salad

Ingredients

• 227 g (8 oz)thin spaghetti, broken into thirds or quarters, about 5–7.5 cm long
• 2 cups (about 300 g)grape tomatoes, halved
• 1 English cucumber (about 1½ cups or 225 g)diced into 1.25 cm pieces
• 3 (about 3 cups or 450 g)red, yellow, orange or green bell peppers, diced into 1.25 cm pieces
• ½ medium (about ¾ cup or 115 g)red onion, sliced very thinly and roughly chopped
• 71 g (2.5 oz)sliced black olives, drained
• 295–355 ml (10–12 oz; about 1½ cups)Italian salad dressing, shop-bought or homemade
• 1 tablespoonsesame seeds
• ½ teaspoonsmoked or regular paprika
• ¼ teaspooncelery seeds
• 25 g (¼ cup)freshly grated Parmesan cheese

Instructions

1. 1

   Cook the spaghetti

   Bring a large pan of water to the boil. Break the spaghetti into thirds or quarters, then cook it according to the packet instructions. Drain and rinse under cold water until chilled.

2. 2

   Prepare the vegetables

   While the spaghetti cooks, halve the tomatoes and dice the other vegetables. Put the tomatoes, cucumber, bell peppers, onion and olives in a large bowl, then add the cooled spaghetti.

3. 3

   Add the dressing

   Pour the Italian dressing over the pasta and vegetables. Stir until everything is well coated.

4. 4

   Season and serve

   Sprinkle in the sesame seeds, paprika, celery seeds and Parmesan, then stir again to distribute them. Serve straight away or refrigerate until ready to eat.

What is spaghetti salad?

Spaghetti salad is a chilled American pasta salad, often associated with California-style cooking, where pasta is tossed with chopped vegetables and a sharp dressing. It makes a colourful side for warm-weather meals and potlucks.

This version uses short lengths of thin spaghetti, crunchy vegetables and olives, with Italian dressing and a small savoury finish of Parmesan and spices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 247 calories, 6g protein, 45g carbs, 3g fat.

Most of the carbohydrates come from the spaghetti, while the dressing and Parmesan contribute much of the fat. The pasta, vegetables and Parmesan provide some protein. Pair a serving with a protein-rich main and extra vegetables for a more substantial, balanced plate.

Why these ingredients work

Thin spaghetti: breaking it into shorter pieces makes the salad easier to serve and eat, while still giving it its distinctive pasta base.

Fresh vegetables: cucumber, peppers and tomatoes bring contrasting crunch and juiciness. Red onion and black olives add sharper, brinier notes.

Getting the pasta right

Cook the spaghetti according to the packet directions rather than guessing at the timing. Drain it and rinse until cold, as directed, before adding it to the vegetables.

Cold pasta is easier to combine with the dressing and helps keep the chopped vegetables crisp. Drain it well so excess water does not thin the dressing.

Coating the salad evenly

Add the dressing over the pasta and vegetables, then stir thoroughly so it reaches the pieces at the bottom of the bowl as well as the top. The recipe gives a range of 295–355 ml, so start at the lower end if you prefer a less-dressed salad.

Sesame seeds, paprika, celery seeds and Parmesan go in after the dressing. Stir once more to spread their flavour throughout.

Chilling and serving

The salad can be served as soon as it is mixed or refrigerated until mealtime. Chilling gives you a useful make-ahead option; give it a stir before serving to redistribute the dressing.

Serve it alongside grilled vegetables, fish, chicken or other picnic dishes. It can also work as a light lunch on its own.

Choosing the dressing

A shop-bought Italian dressing keeps preparation quick, while homemade dressing lets you choose the flavour and consistency. Either option is mixed directly through the cooled pasta and vegetables.

Use the stated amount as a guide, adjusting within the recipe's range to suit how lightly or generously dressed you like the salad.

Recipe notes & tips

• Break the spaghetti before cooking so the pieces are manageable in the finished salad.
• Rinse the cooked pasta until cold, then drain it thoroughly.
• Cut the vegetables into similarly sized pieces for an even mix in each serving.
• Add the dressing gradually within the stated range if you prefer a lighter coating.
• Stir again just before serving to bring the dressing and seasonings back through the salad.

Variations

• Use colourful peppers: Mix different pepper colours for a varied look and flavour.
• Choose homemade dressing: Swap in homemade Italian dressing if you want to control its taste.
• Adjust the paprika: Use smoked paprika for a deeper note or regular paprika for a milder one.
• Change the pasta: Use another pasta shape if thin spaghetti is unavailable.
• Add extra crunch: Include more cucumber or bell pepper while keeping the original dressing and seasonings.

Common mistakes to avoid

• Leaving the pasta hot: It can soften the vegetables; rinse it until cold before combining.
• Skipping the drain: Excess water can dilute the dressing; let the pasta drain well.
• Cutting unevenly: Very different vegetable sizes make the salad harder to eat; aim for similar pieces.
• Pouring in all the dressing at once: The salad may become more heavily coated than you like; add it gradually within the stated range.
• Mixing only once: Seasonings can settle unevenly; stir again after adding them and before serving.

How to store

Cover and refrigerate leftovers, and eat them within 3 days. Stir before serving; this chilled salad is best served cold rather than reheated.

Frequently asked questions