Every summer cookout needs that one dish that disappears before anything else—this Italian Spaghetti Pasta Salad is that dish in my home.

It’s colorful, tangy, and packed with flavor in every forkful. Plus, it’s ridiculously easy to make!

Why I Love This Recipe

It’s a crowd-pleaser with bold, zesty flavors.

No mayo—just refreshing Italian dressing and spices.

Perfect for summer parties, potlucks, and make-ahead meals.

The mix of veggies, pasta, cheese, and pepperoni is addictive.

What You’ll Need (Ingredient Highlights)

Thin spaghetti – Broken into pieces for easy serving and more flavor absorption.

Italian dressing – The tangy base that ties everything together.

Salad Supreme seasoning – A bold blend that adds color and zest.

Parmesan cheese – Adds a salty, nutty finish.

Colorful veggies – Tomatoes, red bell pepper, red onion, cucumber.

Black olives and mini pepperoni – For that salty, savory bite.

Pro Tips Before You Start

Break spaghetti before cooking so it’s easier to mix and eat.

Rinse the cooked pasta with cold water to stop the cooking process.

Chill for at least 1 hour so the flavors fully meld.

Double the recipe for a big crowd—it disappears fast!

How to Make Italian Spaghetti Pasta Salad

Step 1: Cook the Pasta

Boil the spaghetti according to package instructions until al dente.

Drain and rinse well with cold water to cool completely.

Step 2: Add Dressing and Seasoning

Place the cooled pasta in a large mixing bowl.

Pour in Italian dressing, Salad Supreme seasoning, and grated parmesan cheese.

Toss well to coat every strand.

Step 3: Mix in the Add-Ins

Add halved cherry tomatoes, diced red bell pepper, red onion, cucumber, black olives, and mini pepperoni.

Stir gently until everything is well combined and evenly coated.

Step 4: Chill and Serve

Cover and refrigerate for at least 1 hour before serving.

Give it a final toss and enjoy chilled!

What to Serve It With

Grilled chicken, steak, or burgers.

Crusty bread or garlic toast.

Fresh lemonade or iced tea for a refreshing combo.

Perfect alongside other picnic favorites like deviled eggs or coleslaw.

Variations / Substitutions

Swap mini pepperoni for diced salami or turkey.

Use gluten-free pasta for a GF-friendly version.

Add crumbled feta, mozzarella pearls, or cubed cheddar.

Toss in baby spinach or arugula for a veggie boost.

Storage & Leftovers

Fridge – Store in an airtight container for up to 4 days.

Freezer – Not recommended as pasta and fresh veggies don’t freeze well.

Re-serve – Toss with a splash of extra dressing before serving leftovers.

FAQs

Can I make this pasta salad a day ahead?
Yes! It actually tastes better the next day after chilling overnight.

What can I use instead of Salad Supreme?
Try a mix of paprika, garlic powder, sesame seeds, and a pinch of cayenne.

Do I need to use spaghetti?
Spaghetti gives it a fun texture, but you can use rotini or penne if preferred.

How do I keep the pasta from sticking together?
Make sure to rinse it in cold water and toss with dressing immediately.

Can I leave out the pepperoni?
Of course. It’ll still be flavorful with just veggies and cheese.

Is this recipe vegetarian?
Just omit the pepperoni or use plant-based sausage to make it vegetarian.

What brand of Italian dressing works best?
Use your favorite bottled brand or homemade—it’s flexible!

Final Thoughts

This Italian Spaghetti Pasta Salad brings big flavor and fun to every gathering.

It’s one of those recipes I rely on all summer long—bright, tangy, and ready in no time.

Everyone asks for the recipe, and now it’s yours to enjoy and share!