22 Easy Spaghetti Salad Recipes

You know those days when you need to bring a dish to a barbecue or potluck, and you want something that’s actually going to disappear from the table? The kind of recipe people go back for seconds of, even after they’ve loaded up on burgers and hot dogs?

I’ve stood in front of my pantry more times than I can count, staring at a box of spaghetti and wondering if I could do something besides the usual marinara. Then someone brought a spaghetti salad to a picnic, and honestly? It changed everything. Long noodles twisted up with crisp vegetables and tangy dressing—it’s somehow both familiar and completely unexpected.

The best part about spaghetti salad is how forgiving it is. You can prep it the night before, it actually tastes better after it sits, and you can adapt it to whatever vegetables are hanging out in your fridge. These 22 recipes range from classic Italian versions to creative twists that’ll make you wonder why you haven’t been making spaghetti salad your whole life.

1. Classic Italian Spaghetti Salad

The one that started it all. Tender spaghetti tossed with colorful vegetables and a zesty homemade Italian dressing. This version has everything you want in a classic pasta salad—crunch, tang, and plenty of Parmesan.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 8

Ingredients:

1. 1 pound spaghetti noodles, broken in half
2. 1 cup cucumber, quartered and sliced
3. ½ cup red bell pepper, chopped
4. ½ cup green bell pepper, chopped
5. 1 cup cherry tomatoes, halved
6. ⅓ cup red onion, finely diced
7. ⅔ cup sliced black olives
8. ¼ cup fresh parsley, finely chopped
9. ¼ cup grated Parmesan cheese
10. 1¼ cups Italian dressing (homemade or store-bought)
11. Salt and pepper to taste

For the homemade dressing:

1. ¾ cup extra virgin olive oil
2. ¼ cup white wine or red wine vinegar
3. 3 tablespoons grated Parmesan cheese
4. 1½ tablespoons finely minced red bell pepper
5. 1 tablespoon dried parsley
6. 1½ teaspoons minced dried onion
7. ¾ teaspoon dried basil
8. ¾ teaspoon dried oregano
9. ½ teaspoon garlic powder
10. 1 teaspoon salt
11. 1 teaspoon sugar
12. ½ teaspoon black pepper

Recipe Steps:

1. Cook spaghetti in salted water according to package directions. Drain and rinse under cool water.
2. Combine all dressing ingredients in a jar and shake vigorously to combine.
3. Place spaghetti in a large bowl. Add cucumber, bell peppers, cherry tomatoes, red onion, and olives.
4. Pour dressing over and toss to coat. Season with salt and pepper to taste.
5. Sprinkle Parmesan and parsley over the top right before serving.
6. For best flavor, chill for 1-3 hours before serving.

2. Creamy Italian Spaghetti Salad

Everything you love about the classic, but with a creamy twist. The dressing gets its richness from mayonnaise and Parmesan, coating every strand of pasta perfectly .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 10

Ingredients:

1. 8-12 ounces spaghetti noodles
2. 1 cup cherry tomatoes, halved
3. 1 cup whole black olives
4. 1 medium cucumber, sliced
5. 6-10 slices hard salami, quartered
6. ¼ cup shredded Parmesan cheese

For the creamy Italian dressing:

1. ½ cup white wine vinegar
2. 2 teaspoons Italian seasoning
3. 2 teaspoons minced garlic
4. ¼ teaspoon red pepper flakes
5. ½ teaspoon salt
6. ¼ teaspoon black pepper
7. ⅓-½ cup mayonnaise
8. ⅓ cup shredded Parmesan cheese
9. 1 cup olive oil

Recipe Steps:

1. Cook spaghetti according to package directions. Drain and set aside.
2. Combine all dressing ingredients in a blender or food processor. Pulse until smooth.
3. In a large bowl, combine noodles, tomatoes, olives, salami, and cucumber.
4. Add dressing and toss to combine.
5. Sprinkle with Parmesan cheese.
6. Serve immediately or chill for 1-3 hours for enhanced flavor.

3. Quick Spaghetti Salad with Italian Dressing

The simplest version for when you need something fast. Just six main ingredients and a bottle of good Italian dressing .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 12 ounces spaghetti
2. 1 cup cherry tomatoes, halved
3. 1 cucumber, diced
4. 1 green bell pepper, diced
5. 1 red bell pepper, diced
6. 1 small red onion, finely chopped
7. 1 cup Italian dressing
8. ½ cup black olives, sliced (optional)
9. ¼ cup grated Parmesan cheese (optional)
10. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse under cold water.
2. In a large bowl, combine cooled spaghetti with all prepared vegetables.
3. Pour Italian dressing over and toss to coat evenly.
4. If using, add olives and Parmesan cheese.
5. Season with salt and pepper to taste.
6. Serve immediately or chill until ready to serve.

4. Simple Spaghetti Salad with Spinach

This version adds fresh spinach for extra color and nutrients. The spinach softens just slightly from the dressing while staying bright and fresh .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 12 ounces spaghetti
2. 3 cups fresh baby spinach, lightly chopped
3. 1 cup cherry tomatoes, halved
4. ½ cup black olives, sliced
5. 1 red bell pepper, diced
6. ¼ cup red onion, thinly sliced
7. ½ cup grated Parmesan cheese
8. ¾ cup Italian dressing
9. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse with cold water to stop cooking.
2. In a large bowl, toss spaghetti with 2-3 tablespoons of dressing to coat the noodles first.
3. Add spinach, tomatoes, olives, bell pepper, and red onion.
4. Add remaining dressing and toss gently until everything is coated.
5. Sprinkle with Parmesan cheese and toss again.
6. Season with salt and pepper.
7. Chill for at least 30 minutes before serving for best flavor.

5. Lemon Herb Spaghetti Salad

Bright, fresh, and perfect for spring and summer. The lemon vinaigrette keeps things light while fresh herbs add tons of flavor .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 5

Ingredients:

1. 12 ounces spaghetti
2. 2 cups cherry tomatoes, halved
3. 1 cup cucumber, diced
4. 1 cup yellow bell pepper, diced
5. ⅓ cup pitted olives, halved
6. 1 small shallot, finely chopped
7. 2 tablespoons fresh parsley, chopped
8. 2 ounces feta cheese, cubed or crumbled

For the lemon dressing:

1. ¼ cup extra virgin olive oil
2. 2 tablespoons lemon juice
3. 2 teaspoons lemon zest
4. ½ teaspoon dried oregano
5. ½ teaspoon dried basil
6. ½ teaspoon garlic powder
7. ½ teaspoon salt
8. ¼ teaspoon black pepper

Recipe Steps:

1. Cook spaghetti in salted boiling water until al dente. Drain and rinse under cold water.
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, oregano, basil, garlic powder, salt, and pepper.
3. In a large bowl, combine spaghetti, tomatoes, cucumber, bell pepper, olives, shallot, and parsley.
4. Pour dressing over and toss to combine.
5. Gently fold in feta cheese.
6. Chill for 30 minutes before serving to let flavors meld.

6. Spaghetti Salad with Balsamic Tofu

A vegan option that’s hearty enough to be a main dish. Balsamic-marinated tofu adds protein, and the tahini dressing is creamy without any dairy .

Recipe Metadata:

Time to Make: 50 minutes (includes marinating)

Servings: 4

Ingredients:

1. 14 ounces gluten-free spaghetti
2. 1 medium red onion, chopped
3. 10 cherry tomatoes, halved
4. ½ large cucumber, diced
5. 1 large green bell pepper, diced
6. 2 cups spinach, chopped
7. 10 pitted green olives, halved
8. Salt to taste

For the balsamic tofu:

1. 7 ounces firm tofu, cubed
2. ¼ cup tamari
3. ¼ cup balsamic vinegar
4. 2 tablespoons agave nectar
5. 2 teaspoons dried basil
6. 1 tablespoon paprika

For the tahini dressing:

1. ½ cup tahini
2. ¼ cup soy yogurt
3. Juice of 1 lemon
4. 1 teaspoon garlic granules
5. ¼ cup plant milk

Recipe Steps:

1. In a bowl, combine tofu, tamari, balsamic vinegar, agave, dried basil, and paprika. Stir and set aside to marinate for at least 30 minutes.
2. Cook spaghetti according to package directions. Drain and rinse with cold water.
3. Whisk together tahini, soy yogurt, lemon juice, garlic granules, and plant milk until smooth.
4. In a large bowl, combine spaghetti, red onion, tomatoes, cucumber, bell pepper, spinach, and olives.
5. Add tahini dressing and toss well. Season with salt.
6. Top with marinated tofu.
7. Chill for at least 10-15 minutes before serving.

7. Spicy Thai Spaghetti Salad

A fusion twist with bold Thai flavors. The peanut dressing is creamy, spicy, and completely addictive .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 6

Ingredients:

1. 12 ounces spaghetti
2. 1 cup red cabbage, thinly sliced
3. 1 cup shredded carrots
4. 4 green onions, sliced
5. ½ cup roasted peanuts, chopped
6. 1 tablespoon sesame seeds
7. ½ cup fresh cilantro leaves
8. ¼ cup fresh basil leaves

For the Thai dressing:

1. ¼ cup rice vinegar
2. 2 tablespoons vegetable oil
3. 2 tablespoons smooth peanut butter
4. 1 clove garlic, minced
5. ½ teaspoon cayenne pepper
6. ½ teaspoon salt
7. 2 tablespoons soy sauce
8. 1 tablespoon honey (optional)

Recipe Steps:

1. Cook spaghetti al dente according to package directions. Rinse under cold water and drain well.
2. In a small bowl, whisk together all dressing ingredients until smooth.
3. In a large bowl, combine spaghetti, red cabbage, carrots, and green onions.
4. Pour dressing over and toss to coat.
5. Add peanuts, sesame seeds, cilantro, and basil. Toss gently.
6. Chill for at least 30 minutes before serving for best flavor.

8. Mediterranean Spaghetti Salad with Feta

Bold Mediterranean flavors with creamy feta, briny olives, and a simple oregano vinaigrette .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 5

Ingredients:

1. 12 ounces spaghetti
2. 2 cups cherry tomatoes, halved
3. 1 cup cucumber, diced
4. 1 cup bell pepper, diced
5. ½ cup Kalamata olives, pitted and halved
6. ¼ cup red onion, thinly sliced
7. 4 ounces feta cheese, cubed
8. 2 tablespoons fresh oregano, chopped

For the vinaigrette:

1. ⅓ cup extra virgin olive oil
2. 2 tablespoons red wine vinegar
3. 1 clove garlic, minced
4. 1 teaspoon dried oregano
5. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse under cold water.
2. In a small bowl, whisk together olive oil, red wine vinegar, garlic, dried oregano, salt, and pepper.
3. In a large bowl, combine spaghetti, tomatoes, cucumber, bell pepper, olives, and red onion.
4. Pour dressing over and toss to coat.
5. Gently fold in feta cheese and fresh oregano.
6. Chill for 30 minutes before serving.

9. Paprika Spaghetti Salad

A simple Hungarian-inspired version with a smoky paprika vinaigrette. It’s light, fresh, and comes together in minutes .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 2

Ingredients:

1. 200 grams spaghetti
2. 150 grams cherry tomatoes, halved
3. 1 cucumber, peeled and diced
4. 4 fresh basil leaves, chopped

For the paprika vinaigrette:

1. 2 tablespoons lemon juice
2. 2 tablespoons olive oil
3. 1 teaspoon paprika
4. ½ teaspoon salt
5. ¼ teaspoon black pepper

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse under cold water.
2. In a small bowl, whisk together lemon juice, olive oil, paprika, salt, and pepper.
3. In a large bowl, combine spaghetti, cherry tomatoes, and cucumber.
4. Pour vinaigrette over and toss gently to coat.
5. Sprinkle with fresh basil.
6. Serve immediately or chill for 10-15 minutes before serving.

10. Vegan Italian Spaghetti Salad

All the classic Italian flavors without any animal products. The homemade dressing is so good you won’t miss the cheese .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 12 ounces spaghetti
2. 1 cup cherry tomatoes, halved
3. 1 cucumber, diced
4. 1 green bell pepper, diced
5. 1 red bell pepper, diced
6. 1 small red onion, finely chopped
7. ½ cup black olives, sliced
8. 1 cup Italian dressing (vegan, store-bought or homemade)
9. Salt and pepper to taste

For the vegan Italian dressing:

1. ¾ cup olive oil
2. ¼ cup red wine vinegar
3. 2 cloves garlic, minced
4. 1 tablespoon nutritional yeast
5. 1 tablespoon Italian seasoning
6. 1 teaspoon maple syrup
7. ½ teaspoon salt
8. ¼ teaspoon black pepper

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse under cold water.
2. In a jar, combine all dressing ingredients and shake well.
3. In a large bowl, combine spaghetti, tomatoes, cucumber, bell peppers, red onion, and olives.
4. Pour dressing over and toss to coat evenly.
5. Season with salt and pepper to taste.
6. Chill for at least 30 minutes before serving.

11. Spaghetti Salad with Chickpeas

Adding chickpeas turns this side dish into a protein-packed main course. It’s hearty, satisfying, and perfect for meal prep .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 12 ounces spaghetti
2. 1 (15-ounce) can chickpeas, drained and rinsed
3. 1 cup cherry tomatoes, halved
4. 1 cucumber, diced
5. 1 red bell pepper, diced
6. ½ cup red onion, finely chopped
7. ½ cup black olives, sliced
8. 1 cup Italian dressing
9. ¼ cup fresh parsley, chopped
10. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse under cold water.
2. In a large bowl, combine spaghetti, chickpeas, tomatoes, cucumber, bell pepper, red onion, and olives.
3. Pour Italian dressing over and toss to coat.
4. Add fresh parsley and toss again.
5. Season with salt and pepper to taste.
6. Chill for 1 hour before serving for best flavor.

12. Spaghetti Salad with Lemon Pepper Dressing

The lemon pepper seasoning in this dressing adds a bright, zesty kick that pairs perfectly with fresh vegetables .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 8 ounces dry spaghetti
2. 3-4 mini cucumbers or 1 English cucumber, sliced
3. 10 ounces cherry tomatoes, halved
4. 1 small red onion, thinly sliced
5. 2 small green bell peppers, thinly sliced
6. 1 (2.25-ounce) can sliced black olives

For the lemon pepper dressing:

1. ⅔ cup extra virgin olive oil
2. 1 tablespoon lemon pepper seasoning
3. 1 teaspoon salt
4. 1 teaspoon dry mustard
5. ½ teaspoon garlic powder
6. 1½ teaspoons Italian seasoning
7. ¼ teaspoon celery seeds
8. 2 teaspoons sugar
9. Pinch of black pepper

Recipe Steps:

1. Cook spaghetti according to package directions. Drain and rinse under cold water.
2. In a medium bowl, whisk together all dressing ingredients.
3. In a large bowl, combine spaghetti, cucumbers, tomatoes, red onion, bell peppers, and olives.
4. Pour dressing over and toss well to coat.
5. Cover and refrigerate for at least 1 hour before serving.

13. Spaghetti Salad with Artichoke Hearts

Marinated artichoke hearts add a tangy, briny element that takes this salad to the next level .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 1 pound spaghetti, cooked and drained
2. 1 cup cherry tomatoes, halved
3. ½ cup black olives, sliced
4. ½ cup green bell pepper, chopped
5. ¼ cup red onion, thinly sliced
6. 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
7. ¼ cup Italian dressing
8. ¼ cup grated Parmesan cheese
9. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse under cold water.
2. In a large bowl, combine spaghetti, tomatoes, olives, bell pepper, red onion, and artichoke hearts.
3. Pour Italian dressing over and toss to combine.
4. Stir in grated Parmesan cheese.
5. Season with salt and pepper to taste.
6. Chill for at least 30 minutes before serving.

14. Spaghetti Salad with Sun-Dried Tomatoes

Sun-dried tomatoes add intense, concentrated flavor to this Mediterranean-inspired version .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 5

Ingredients:

1. 12 ounces spaghetti
2. ½ cup sun-dried tomatoes in oil, drained and chopped
3. 1 cup cherry tomatoes, halved
4. 1 cup cucumber, diced
5. ½ cup pitted olives, halved
6. ¼ cup red onion, thinly sliced
7. 2 tablespoons fresh basil, chopped
8. 2 ounces feta cheese, crumbled

For the dressing:

1. ¼ cup extra virgin olive oil
2. 2 tablespoons red wine vinegar
3. 1 clove garlic, minced
4. ½ teaspoon dried oregano
5. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse under cold water.
2. In a small bowl, whisk together olive oil, vinegar, garlic, oregano, salt, and pepper.
3. In a large bowl, combine spaghetti, sun-dried tomatoes, cherry tomatoes, cucumber, olives, and red onion.
4. Pour dressing over and toss to coat.
5. Gently fold in fresh basil and feta cheese.
6. Chill for 30 minutes before serving.

15. Spaghetti Salad with Mozzarella Balls

Tiny mozzarella balls add creamy, milky pockets of goodness throughout this Italian classic .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 12 ounces spaghetti
2. 1 cup cherry tomatoes, halved
3. 1 cup cucumber, diced
4. ½ cup black olives, sliced
5. ¼ cup red onion, thinly sliced
6. 8 ounces mini mozzarella balls (bocconcini), drained
7. ¼ cup fresh basil, chopped
8. ¾ cup Italian dressing

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse under cold water.
2. In a large bowl, combine spaghetti, tomatoes, cucumber, olives, and red onion.
3. Pour Italian dressing over and toss to coat.
4. Gently fold in mozzarella balls and fresh basil.
5. Chill for 30 minutes before serving to let flavors meld.

16. Greek-Inspired Spaghetti Salad

All the flavors of a Greek salad—cucumber, tomato, olives, and feta—tossed with spaghetti instead of lettuce .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 12 ounces spaghetti
2. 1 cucumber, diced
3. 2 cups cherry tomatoes, halved
4. ½ cup Kalamata olives, pitted and halved
5. ½ cup red onion, thinly sliced
6. ½ cup bell pepper, diced
7. 4 ounces feta cheese, crumbled
8. 2 tablespoons fresh oregano, chopped

For the Greek dressing:

1. ⅓ cup olive oil
2. 3 tablespoons red wine vinegar
3. 1 clove garlic, minced
4. 1 teaspoon dried oregano
5. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse under cold water.
2. In a small bowl, whisk together all dressing ingredients.
3. In a large bowl, combine spaghetti, cucumber, tomatoes, olives, red onion, and bell pepper.
4. Pour dressing over and toss to coat.
5. Gently fold in feta cheese and fresh oregano.
6. Chill for 30 minutes before serving.

17. Spaghetti Salad with Roasted Red Peppers

Roasted red peppers add sweetness and a slight smokiness to this colorful salad .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 12 ounces spaghetti
2. 1 cup roasted red peppers, drained and chopped
3. 1 cup cherry tomatoes, halved
4. 1 cucumber, diced
5. ½ cup black olives, sliced
6. ¼ cup red onion, thinly sliced
7. ¼ cup fresh parsley, chopped
8. ¼ cup grated Parmesan cheese
9. ¾ cup Italian dressing

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse under cold water.
2. In a large bowl, combine spaghetti, roasted red peppers, tomatoes, cucumber, olives, and red onion.
3. Pour Italian dressing over and toss to coat.
4. Add parsley and Parmesan cheese, toss again.
5. Chill for 30 minutes before serving.

18. Spaghetti Salad with Arugula and Pine Nuts

Peppery arugula and toasty pine nuts add sophisticated flavor and texture to this simple salad .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 12 ounces spaghetti
2. 3 cups baby arugula
3. 1 cup cherry tomatoes, halved
4. ½ cup pine nuts, toasted
5. ¼ cup red onion, thinly sliced
6. ½ cup shaved Parmesan cheese
7. ¾ cup lemon vinaigrette

For the lemon vinaigrette:

1. ⅓ cup olive oil
2. 3 tablespoons lemon juice
3. 1 teaspoon lemon zest
4. 1 clove garlic, minced
5. 1 teaspoon honey or maple syrup
6. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse under cold water.
2. In a small bowl, whisk together all vinaigrette ingredients.
3. In a large bowl, combine spaghetti, arugula, tomatoes, and red onion.
4. Pour vinaigrette over and toss gently.
5. Top with toasted pine nuts and shaved Parmesan.
6. Serve immediately (arugula wilts if left to sit too long).

19. Spaghetti Salad with Avocado and Corn

Creamy avocado and sweet corn make this summer-inspired salad extra special. Best served right away while the avocado is perfect .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 12 ounces spaghetti
2. 1 cup corn kernels (fresh or frozen, thawed)
3. 1 cup cherry tomatoes, halved
4. 1 cucumber, diced
5. ½ cup red onion, diced
6. 2 avocados, diced
7. ¼ cup fresh cilantro, chopped
8. Juice of 2 limes
9. ⅓ cup olive oil
10. 1 teaspoon cumin
11. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse under cold water.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. In a large bowl, combine spaghetti, corn, tomatoes, cucumber, and red onion.
4. Pour dressing over and toss to coat.
5. Gently fold in diced avocado and cilantro just before serving.
6. Serve immediately.

20. Spaghetti Salad with Pesto

Basil pesto coats every strand of spaghetti for a flavorful, herbaceous salad that’s ready in minutes .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 12 ounces spaghetti
2. 1 cup cherry tomatoes, halved
3. 1 cup fresh mozzarella balls or vegan alternative
4. ½ cup pine nuts or walnuts, toasted
5. ½ cup prepared pesto (store-bought or homemade)
6. 2 tablespoons olive oil
7. Salt and pepper to taste
8. Fresh basil for garnish

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse under cold water.
2. In a large bowl, toss spaghetti with olive oil to prevent sticking.
3. Add pesto and toss until spaghetti is evenly coated.
4. Add cherry tomatoes and mozzarella balls, toss gently.
5. Season with salt and pepper to taste.
6. Top with toasted pine nuts and fresh basil.
7. Serve at room temperature or chilled.

21. Spaghetti Salad with Capers and Lemon

Bright, briny, and refreshing—this salad is perfect for warm weather. Capers add little bursts of salty flavor throughout .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 12 ounces spaghetti
2. 1 cup cherry tomatoes, halved
3. 1 cucumber, diced
4. ¼ cup capers, drained
5. ¼ cup red onion, thinly sliced
6. ¼ cup fresh dill, chopped
7. ½ cup crumbled feta or vegan feta

For the lemon caper dressing:

1. ⅓ cup olive oil
2. 3 tablespoons lemon juice
3. 1 tablespoon lemon zest
4. 1 clove garlic, minced
5. 1 teaspoon Dijon mustard
6. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse under cold water.
2. In a small bowl, whisk together all dressing ingredients.
3. In a large bowl, combine spaghetti, tomatoes, cucumber, capers, and red onion.
4. Pour dressing over and toss to coat.
5. Gently fold in fresh dill and feta cheese.
6. Chill for 30 minutes before serving.

22. Make-Ahead Spaghetti Salad

This version is designed to be made a day ahead—it actually tastes better after the flavors have had time to meld overnight .

Recipe Metadata:

Time to Make: 25 minutes (plus chilling)

Servings: 8

Ingredients:

1. 1 pound spaghetti
2. 1 English cucumber, diced
3. 1 pint cherry tomatoes, halved
4. 1 red bell pepper, diced
5. 1 yellow bell pepper, diced
6. 1 small red onion, finely diced
7. 1 (6-ounce) can black olives, sliced
8. ½ cup fresh parsley, chopped
9. 1½ cups Italian dressing
10. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse under cold water.
2. In a large bowl, combine all vegetables and parsley.
3. Add cooled spaghetti and toss to mix.
4. Pour Italian dressing over and toss until everything is well coated.
5. Season with salt and pepper.
6. Cover and refrigerate for at least 4 hours or overnight.
7. Before serving, taste and adjust seasoning—you may want to add a little more dressing if the pasta absorbed too much overnight.
8. Toss well and serve cold.