Spaghetti Salad with Homemade Italian Vinaigrette
Published Jun 17, 2026
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This spaghetti salad is a fresh, make-ahead side dish loaded with cold spaghetti noodles, crisp vegetables, fresh herbs, Parmesan cheese, and a tangy, homemade Italian vinaigrette. It’s one of those recipes I come back to all summer long because it’s easy to prep ahead, holds up well in the fridge, and pairs perfectly with anything coming off the grill. Whether you’re headed to a cookout, potluck, or simply need a simple side for dinner, this spaghetti salad always disappears fast!
Table of Contents
Why You’ll Love This Recipe for Spaghetti Salad
What I love most about this spaghetti salad is the homemade dressing. The pepperoncini brine, lemon juice, and red wine vinegar give it a bright, tangy flavor that tastes so much fresher than anything from a bottle. The Parmesan cheese adds just enough savory flavor to balance everything out, while the fresh herbs make every bite taste light and fresh!
It’s also one of those recipes that’s actually better after it sits for a while. The spaghetti soaks up the dressing as it chills, and the combination of crisp cucumbers, juicy tomatoes, red onion, and pepperoncinis gives it plenty of texture. You’ll be rotating between this and my chicken Caesar pasta salad for lunches, cookouts, and any summer gatherings all season long!
Ingredients You’ll Need
For the Pasta Salad:
- Spaghetti (regular or gluten-free): The long noodles give this cold spaghetti salad its signature texture. Either option works well as long as the pasta is cooked just to al dente.
- Grape tomatoes: Hold up well after chilling and add little bursts of freshness throughout the salad.
- Cucumbers: Keep the salad light and add the perfect crunch.
- Red onion: Adds bite and sharpness. Thin slices work best.
- Fresh chopped parsley: Brightens the entire salad and adds fresh flavor.
- Green onions: Milder than red onion and help layer the onion flavor.
- Chopped pepperoncinis: Add tang and a little zip without making the salad spicy.
- Freshly grated Parmesan cheese: Adds just enough salty goodness to balance the bright vinaigrette.
- Fresh chives and basil for garnish: Add a fresh finish right before serving.
For the Italian Vinaigrette:
- Olive oil: Creates the base of the dressing and helps coat the noodles evenly.
- Red wine vinegar: Provides classic Italian-style acidity.
- Lemon juice: Adds brightness and freshness.
- Pepperoncini brine: Adds tang and depth while tying the dressing to the pepperoncinis in the salad.
- Lemon zest: Gives the dressing extra citrus flavor.
- Garlic: Adds bold, savory depth.
- Onion powder: Rounds out the dressing without overpowering it.
- Italian seasoning: Adds familiar herb flavor throughout. Store-bought or my homemade version both work great.
- Salt & black pepper: Enhances the flavor of the dish; adjust based on your preference!
Mac’s Pro Tip
Recipe Variations
- Use gluten-free spaghetti if needed. Be careful not to overcook it since it will continue to soften slightly as it chills.
- Add diced bell peppers for extra crunch and color.
- Stir in grilled chicken to turn this spaghetti pasta salad into a full meal.
- Swap Parmesan for feta cheese if you prefer a brinier flavor.
- Add sliced black olives for a more traditional Italian-style pasta salad.
- Looking for a lower-carb option? My keto pasta salad offers a similar make-ahead convenience with a different approach.
How to Make Spaghetti Salad
Step 1: Cook spaghetti according to package directions until al dente. Drain and rinse under cold water, then let it drain well. In a large bowl, combine cooled pasta with grape tomatoes, cucumbers, red onion, green onions, pepperoncinis, and parsley.
Step 2: In a jar or bowl, whisk together olive oil, red wine vinegar, lemon juice, pepperoncini brine, lemon zest, garlic, onion powder, Italian seasoning, salt, and pepper until combined.
Step 3: Pour dressing over the pasta and toss until everything is evenly coated. Top with Parmesan cheese, fresh basil, and chives. Chill for at least 30 minutes before serving for best flavor.
Mac’s Pro Tip
Expert Tips
- Drain the pasta thoroughly after rinsing. Extra water can dilute the dressing and prevent it from coating the noodles properly.
- Don’t skip the chill time. Thirty minutes gives the spaghetti time to absorb the vinaigrette and helps the flavors come together.
- I like to leave the spaghetti noodles whole for the classic look, but if you’re serving little kids, feel free to cut them in half after cooking for easier serving.
- If you’re sensitive to raw onion, slice it very thin or soak it in cold water for 10 minutes before adding it to the salad.
- Use freshly grated Parmesan whenever possible for the best texture and flavor.
- If you’re loving all of the fresh summer salads, you have to try my chefs salad recipe or this easy cauliflower and broccoli salad.
Storage & Make-Ahead Tips
- This pasta salad with spaghetti noodles is a great make-ahead side dish. You can prepare it several hours in advance or the day before serving. The flavor improves as it chills, making it a reliable option for cookouts, holiday gatherings, and busy weekends.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Recipe FAQs
Yes. Rinsing stops the cooking process and quickly cools the noodles.
The noodles naturally absorb some of the dressing as they sit in the refrigerator. Give the salad a good toss before serving and add some extra dressing if needed.
More Summer Salad Recipes
If you love this spaghetti salad recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Spaghetti Salad with Homemade Italian Vinaigrette
Ingredients
Salad
- 1 pound spaghetti regular or gluten-free
- 2 cups grape tomatoes halved
- 1 ½ cups cucumbers sliced and halved
- ½ red onion thinly sliced
- 1 tbsp freshly chopped parsley
- ¼ cup green onions
- ¼ cup chopped pepperoncinis
- ¼ cup freshly grated Parmesan cheese
- Garnish with fresh chives and basil
Italian Vinaigrette Dressing
- ¾ cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp lemon juice
- 1 tbsp pepperoncini brine
- 1 tsp lemon zest
- 1 teaspoon garlic minced
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon pepper
- 1 teaspoon salt or to taste
Instructions
- Cook spaghetti according to package directions until al dente. Drain and rinse under cold water, then let it drain well.
- In a large bowl, combine cooled pasta with grape tomatoes, cucumbers, red onion, green onions, pepperoncinis, and parsley.
- In a jar or bowl, whisk together olive oil, red wine vinegar, lemon juice, pepperoncini brine, lemon zest, garlic, onion powder, Italian seasoning, salt, and pepper until combined.
- Pour dressing over the pasta and toss until everything is evenly coated. Top with Parmesan cheese, fresh basil, and chives. Chill for at least 30 minutes before serving for best flavor.
Notes
- Drain the pasta thoroughly after rinsing. Extra water can dilute the dressing and prevent it from coating the noodles properly.
- Don’t skip the chill time. Thirty minutes gives the spaghetti time to absorb the vinaigrette and helps the flavors come together.
- I like to leave the spaghetti noodles whole for the classic look, but if you’re serving little kids, feel free to cut them in half after cooking for easier serving.
- If you’re sensitive to raw onion, slice it very thin or soak it in cold water for 10 minutes before adding it to the salad.
- Use freshly grated Parmesan whenever possible for the best texture and flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This pasta salad with spaghetti noodles is a great make-ahead side dish. You can prepare it several hours in advance or the day before serving. The flavor improves as it chills, making it a reliable option for cookouts, holiday gatherings, and busy weekends.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
