Spaghetti Salad with Homemade Italian Vinaigrette

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!

Prep Time10

Cook Time10

Total Time20

Course: Salad, Side Dish

Cuisine: American, Italian

Diet: Gluten Free

Keyword: spaghetti salad

Method: Stovetop

Servings: servings (1 cup)

Author: Ashley McCrary

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.

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