A colorful, crunchy and refreshing cold spaghetti salad loaded with cucumber, tomatoes, bell pepper, red onion and black olives, tossed in a tangy homemade Italian dressing. Similar spaghetti salads commonly use these ingredients and are best chilled before serving.

🥗 Ingredients

For the Salad

• 12 oz (340 g) thin spaghetti or regular spaghetti
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 small green bell pepper, finely diced
• ½ small red onion, finely diced
• ½ cup black olives, sliced
• ½ cup broccoli florets, chopped very small
• ½ cup zucchini, diced
• 2–3 green onions, sliced
• 2 tablespoons fresh parsley, chopped

Homemade Italian Dressing

• ⅓ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 tablespoon lemon juice
• 1½ teaspoons Italian seasoning
• 1 small garlic clove, minced
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• ¼ teaspoon red pepper flakes, optional
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or sugar, optional

For a no-added-sugar version: simply leave out the honey/sugar.

👩‍🍳 Instructions

1. Cook the spaghetti

1. Bring a large pot of salted water to a boil.
2. Add spaghetti and cook according to the package directions until just tender.
3. Drain immediately.
4. Rinse thoroughly under cold water to stop the cooking and cool the noodles.
5. Drain very well so excess water doesn’t dilute the dressing.

2. Prepare the vegetables

While the pasta cooks, chop the cucumber, tomatoes, bell pepper, onion, zucchini, broccoli and green onions.

For the best texture, keep the vegetables relatively small so they mix easily with the noodles.

3. Make the dressing

Add olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic, garlic powder, onion powder, black pepper, salt, Dijon mustard and optional red pepper flakes to a jar.

Seal and shake vigorously for 20–30 seconds.

4. Assemble

Place the cooled spaghetti in a large mixing bowl.

Add:

• Cucumber
• Tomatoes
• Bell pepper
• Red onion
• Black olives
• Broccoli
• Zucchini
• Green onions
• Parsley

Pour about ¾ of the dressing over everything.

Toss gently until the dressing coats the noodles and vegetables evenly.

5. Chill

Cover and refrigerate for at least 1 hour.

For even better flavor, refrigerate for 2–3 hours and toss again before serving. Chilling allows the dressing to soak into the pasta and vegetables.

If the salad seems dry after chilling, add the remaining dressing a little at a time.

📊 Nutrition Information

Approximate per serving, based on 8 servings:

• Calories: ~300–330 kcal
• Protein: ~8 g
• Carbohydrates: ~43 g
• Fat: ~12 g
• Fiber: ~4 g
• Sugar: ~4–5 g
• Sodium: ~400–550 mg

Nutrition will vary depending on the pasta, amount of olive oil, olives and dressing used. Comparable spaghetti salads generally fall in a similar range, with exact values varying substantially by dressing and add-ins.

🌰 Nut & Allergen Information

• Tree nuts: None in the recipe as written.
• Peanuts: None.
• Dairy: None.
• Eggs: None.
• Gluten: Regular spaghetti contains wheat/gluten.
• Mustard: The Dijon mustard contains mustard.
• Soy: Usually none, but check packaged ingredients.
• For allergies, check the labels on packaged pasta, olives and seasonings for cross-contact information.

💡 Helpful Tips

Keep the pasta from sticking

Rinse the cooked spaghetti under cold water and drain it thoroughly before mixing.

Don’t add all the dressing immediately

Pasta absorbs dressing as it sits. Reserving some dressing lets you refresh the salad before serving.

Want more protein?

Add:

• Grilled chicken
• Tuna
• Chickpeas
• Mozzarella
• Feta

These are common additions to Italian-style pasta salads.

Want it extra crunchy?

Add more cucumber, bell pepper or broccoli.

Want it more Mediterranean?

Add feta, fresh basil and a little oregano.

❓ Q&A

Q: Can I make this the day before?
Yes. Prepare it the day before and refrigerate in an airtight container. Add a little reserved dressing before serving if needed.

Q: Can I use regular spaghetti instead of thin spaghetti?
Absolutely. Thin spaghetti works particularly well, but regular spaghetti is fine.

Q: Can I use rotini or penne?
Yes. Short pasta shapes such as rotini, bow ties, fusilli and penne work very well because they hold onto the dressing.

Q: Can I make it without olives?
Yes. Simply leave them out or replace them with extra cucumber, peppers or tomatoes.

Q: Can I use bottled Italian dressing?
Yes. Use approximately ¾–1 cup, depending on how heavily dressed you like the salad.

Q: Can I make the dressing without sugar?
Yes. Omit the honey or sugar. The dressing will still be flavorful from the vinegar, lemon, garlic and herbs.

Q: How long does it last in the refrigerator?
Keep it covered and refrigerated and use within about 3–4 days for best quality.

Q: Can I freeze spaghetti salad?
Freezing isn’t recommended because the fresh vegetables and pasta can become watery and lose their texture after thawing.

Q: Is this a good make-ahead salad?
Yes. It’s especially convenient for lunches, picnics and gatherings because it can be prepared several hours ahead.