Spaghetti Pasta Salad

This easy spaghetti pasta salad is simple and refreshing. It’s made with spaghetti, small tomatoes, cucumber, black olives, parmesan cheese, and a simple homemade Italian dressing.

Course Salad, Side Dish

Cuisine American

Keyword cold pasta salad, spaghetti recipes

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 425kcal

Author Elizabeth

Ingredients

Homemade Italian Dressing

½ cup Extra Virgin Olive Oil
¼ cup Red Wine Vinegar
1 Garlic Clove grated or minced finely
½ teaspoon Sugar
½ teaspoon Italian Seasoning
½ teaspoon Salt
¼ teaspoon Black Pepper or to taste
Pinch Crushed Red Pepper optional

Pasta Salad

12 ounces Spaghetti cooked to package directions until just a little past al dente
8 ounces Cherry or Grape Tomatoes cut in half or thirds depending on their size
1 Large Cucumber (about 8 ounces) peeled and seeded if not using an English cucumber
3 ounces Large Black Olives drained and sliced
¼ cup Grated Parmesan Cheese plus extra for serving if desired
¼ teaspoon Black Pepper
Salt for the pasta water plus extra at the end if needed

Instructions

Make the dressing

Make the dressing first and refrigerate while you prepare the remaining ingredients.
Add the olive oil, vinegar, garlic, sugar, Italian seasoning, ½ teaspoon salt, ¼ teaspoon pepper, and crushed red pepper to a jar or a bowl with a tight fitting lid.
Shake vigorously until it’s mixed and thickens a little. Refrigerate until ready to use. Shake well right before pouring it over the salad.

Make the pasta salad

Cook the spaghetti to package directions. Go a little past al dente but not totally soft. Use a colander to drain the pasta and promptly rinse with cold water until it’s no longer warm.
Add the tomatoes, cucumbers, and black olives to a large bowl. Place the spaghetti on top. Add the dressing, parmesan cheese, and black pepper.
Toss well. It is best to use a silicone spatula to get under the ingredients and turn them over. You can also use tongs along with the spatula.
Continue stirring until everything is coated with the dressing. Taste and add salt if needed. As a reference we did not add extra to ours. Cover the bowl with a lid or plastic wrap. Refrigerate until chilled.
Remove it from the refrigerator a few minutes before serving so the dressing loosens. Toss well before serving.

Notes

Do not overcook the pasta. Cook until it is still firm but no longer al dente.
Cool the spaghetti quickly after draining. Run it under cold water to stop the cooking. Use a colander to drain it well.
Use an extra-large bowl so you have enough room to toss the pasta ingredients without spilling.
If you have a favorite Italian dressing and would rather use it instead of a homemade dressing, you can substitute. Start by adding ¾ cup, then add a tablespoon or two at a time while tossing until coated.

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