Description
A bright, fresh and easy Italian-style pasta salad — tender spaghetti tossed with colorful veggies, creamy mozzarella, olives and a zesty Italian dressing. Perfect for summer lunches, potlucks, or a light side dish.
Ingredients
Scale
- 12 oz spaghetti, cooked and cooled — the base pasta that soaks up the dressing.
- 1 cup cherry tomatoes, halved — juicy sweetness and bright color.
- 1 cup cucumber, diced — adds cool crunch and freshness.
- ½ cup red onion, thinly sliced — for a mild sharpness and flavor depth.
- 1 cup bell peppers (mixed colors), chopped — sweet, crunchy, and colorful.
- ½ cup black olives, sliced — brings a salty, briny contrast.
- ½ cup mozzarella pearls — creamy, melty cheese bites.
- ¼ cup grated Parmesan — nutty, savory flavor & extra umami.
- 1/3 cup Italian dressing (store-bought or homemade) — ties everything together with tangy, herby flavor.
- 1 tbsp red wine vinegar — for bright, zesty acidity.
- 1 tsp Italian seasoning — enhances the Italian-herb profile.
- 1 tbsp fresh parsley, chopped — fresh herbal brightness.
- Salt & black pepper to taste — essential seasoning to balance flavors.
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente as per package instructions. Drain, then rinse under cold water to cool and stop cooking.
- Prepare vegetables & cheese: While pasta cooks/cools, halve cherry tomatoes, dice cucumber, chop bell peppers, thinly slice red onion, slice olives; get mozzarella pears and grate Parmesan.
- Mix the dressing: In a small bowl, whisk together Italian dressing, red wine vinegar, Italian seasoning, salt and black pepper until smooth.
- Combine all ingredients: In a large bowl, add the cooled spaghetti, vegetables, olives, mozzarella, and Parmesan. Pour the dressing over the mixture.
- Toss gently: Toss until all ingredients are evenly coated and distributed. Use a large bowl to avoid spills and gently toss so cheese pearls stay intact.
- Garnish & chill: Sprinkle fresh parsley on top. Cover and refrigerate for at least 30 minutes (or longer) to let flavors meld and salad chill properly.
- Serve cold or at room temperature: Great as a side dish, light lunch, or potluck favorite. If pasta absorbs dressing while chilled, give a quick stir or add a splash of extra dressing before serving.
Notes
- You can adjust cheese or veggie amounts to taste — add more mozzarella for creaminess or more veggies for freshness.
- Taste the salad after dressing and before chilling — adjust salt, pepper or vinegar as needed.
- Chilling the salad for at least 30 minutes helps flavors meld — many find it even better the next day.
- Use a large mixing bowl to make tossing easier and avoid spills.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad / Pasta Salad / Side Dish
- Method: Boil pasta + toss & chill
- Cuisine: Italian-inspired / Mediterranean-style
Nutrition
- Serving Size: 1 serving (approx)
- Calories: 360 kcal