20 Cold Spaghetti Salad Recipes

You know those days when it’s too hot to cook, but you still need to feed people? Or maybe you’ve been staring at that box of spaghetti wondering if there’s anything more exciting than pasta with red sauce again.

I’ve definitely been there. Spaghetti is usually the backup plan—the thing we make when we haven’t thought ahead. But cold spaghetti salad changes the game entirely. It turns those long noodles into something completely different: a refreshing, make-ahead dish that actually tastes better after sitting in the fridge for a few hours.

The beauty of cold spaghetti salad is how versatile it is. Unlike mayo-based salads that can feel heavy in warm weather, these are usually dressed with bright vinaigrettes that keep things light. Plus, spaghetti is cheap, feeds a crowd, and those long noodles do a great job catching all the little bits of vegetables and dressing.

Whether you need something for a potluck, a picnic, or just easy lunches all week, these 20 cold spaghetti salads deliver every time.

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1. Classic Italian Cold Spaghetti Salad

The one that started it all. Cold spaghetti tossed with colorful vegetables in a zesty Italian dressing. It’s simple, refreshing, and always disappears first at potlucks .

Recipe Metadata:

Time to Make: 20 minutes (plus 1 hour chilling)

Servings: 6

Ingredients:

1. 1 pound spaghetti
2. 1 cup cherry tomatoes, halved
3. 1 cucumber, diced
4. 1 green bell pepper, diced
5. 1 red bell pepper, diced
6. ½ cup red onion, finely chopped
7. ½ cup black olives, sliced
8. ½ cup shredded Parmesan cheese (optional)
9. ½ cup Italian dressing
10. ¼ cup olive oil
11. 2 tablespoons red wine vinegar
12. 1 teaspoon garlic powder
13. 1 teaspoon dried oregano
14. 1 teaspoon dried basil
15. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse immediately with cold water until completely cool.
2. In a small bowl, whisk together Italian dressing, olive oil, red wine vinegar, garlic powder, oregano, basil, salt, and pepper.
3. In a large bowl, combine cooled spaghetti, tomatoes, cucumber, bell peppers, red onion, and olives.
4. Pour dressing over and toss until everything is well coated.
5. Sprinkle with Parmesan cheese if using, toss gently, cover, and refrigerate for at least 1 hour before serving.

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2. Zesty Spaghetti Salad with Pepperoni

This version adds pepperoni and cheddar cheese for a heartier salad that feels more like a meal. The “Salad Supreme” seasoning is the secret ingredient here .

Recipe Metadata:

Time to Make: 25 minutes (plus 3 hours chilling)

Servings: 8-10

Ingredients:

1. 1 pound spaghetti, broken in half before boiling
2. 4 ounces pepperoni, chopped
3. 1 cup sharp cheddar cheese, cubed
4. 1 large cucumber, diced
5. 2 large tomatoes, seeded and diced
6. 1 green bell pepper, diced
7. 1 red bell pepper, diced
8. 1 small red onion, finely diced
9. 1 can (2.25 oz) sliced black olives, drained
10. 1 bottle (16 oz) zesty Italian dressing
11. 2 tablespoons Salad Supreme seasoning
12. Red pepper flakes (optional)

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse immediately with cold water.
2. In a very large bowl, combine cooled spaghetti, pepperoni, cheddar cheese, cucumber, tomatoes, bell peppers, red onion, and olives.
3. Pour the entire bottle of Italian dressing over the mixture. Sprinkle with Salad Supreme seasoning.
4. Toss thoroughly with tongs until everything is evenly coated.
5. Cover and refrigerate for at least 3 hours, preferably overnight, to let the flavors meld.
6. Toss again before serving. Add a splash of extra dressing if the salad looks dry.

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3. Lemon Pepper Spaghetti Salad

Bright and fresh, this version uses a lemon pepper dressing that’s perfect for spring and summer. The celery seeds add just the right amount of savory depth .

Recipe Metadata:

Time to Make: 25 minutes (plus 1 hour chilling)

Servings: 6

Ingredients:

1. 8 ounces 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 bell peppers (any color), diced
6. 1 can (2.25 oz) sliced black olives
7. ⅔ cup extra virgin olive oil
8. 1 tablespoon lemon pepper seasoning
9. 1 teaspoon salt
10. 1 teaspoon dry mustard
11. ½ teaspoon garlic powder
12. 1½ teaspoons Italian seasoning
13. ¼ teaspoon celery seeds
14. 2 teaspoons sugar
15. Pinch of black pepper

Recipe Steps:

1. Cook spaghetti according to package directions until al dente. Drain and rinse under cold water.
2. In a medium bowl, whisk together olive oil, lemon pepper, salt, dry mustard, garlic powder, Italian seasoning, celery seeds, sugar, and black pepper.
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.

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4. Mediterranean Spaghetti Salad with Feta

A Greek-inspired twist that swaps the cheddar for feta and adds Mediterranean flavors. It’s tangy, briny, and completely delicious .

Recipe Metadata:

Time to Make: 25 minutes (plus 1 hour chilling)

Servings: 6

Ingredients:

1. 1 pound spaghetti
2. 1 cup cherry tomatoes, halved
3. 1 cucumber, diced
4. 1 red bell pepper, diced
5. ½ cup red onion, thinly sliced
6. ½ cup kalamata olives, pitted and halved
7. 6 ounces feta cheese, crumbled
8. ⅓ cup olive oil
9. 3 tablespoons red wine vinegar
10. 1 teaspoon dried oregano
11. 1 clove garlic, minced
12. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse with cold water.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic, salt, and pepper.
3. In a large bowl, combine spaghetti, tomatoes, cucumber, bell pepper, red onion, and olives.
4. Pour dressing over and toss gently.
5. Add crumbled feta and toss lightly again.
6. Refrigerate for at least 1 hour before serving.

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5. Cold Spaghetti Salad with Shrimp

This recipe comes from the Marche region of Italy and is perfect for seafood lovers. The combination of shrimp, arugula, and tomatoes is light and refreshing .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 14 ounces spaghetti
2. 10.5 ounces pre-cooked peeled shrimp
3. 3.5 ounces rocket (arugula), washed
4. 10.5 ounces cherry tomatoes, halved or quartered
5. Extra virgin olive oil
6. 1 teaspoon white wine vinegar
7. Salt to taste
8. Freshly ground black pepper to taste

Recipe Steps:

1. If using raw shrimp, blanch in boiling water for a few seconds until pink, then cool. If using pre-cooked, just thaw if frozen.
2. Cook spaghetti in salted water until al dente. Drain and rinse with cold water.
3. In a large bowl, combine tomatoes, shrimp, and arugula. Add a good drizzle of olive oil, vinegar, salt, and pepper.
4. Add the cooled spaghetti to the bowl and toss everything together well.
5. Add more olive oil if needed. Serve at room temperature, not too cold from the fridge.

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6. Paprika Spaghetti Salad

Simple and bright, this version uses a paprika-lemon vinaigrette that’s incredibly refreshing. It’s proof that you don’t need a long ingredient list for big flavor .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 2

Ingredients:

1. 200 grams spaghetti (about 7 ounces)
2. 150 grams cherry tomatoes (about 1 cup), halved
3. 1 cucumber, peeled and diced
4. 2 tablespoons lemon juice
5. 2 tablespoons olive oil
6. 1 teaspoon paprika
7. ½ teaspoon salt
8. ¼ teaspoon black pepper
9. 4 fresh basil leaves, chopped

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 cooled spaghetti, tomatoes, and cucumber.
4. Pour dressing over and toss gently.
5. Sprinkle with fresh basil, toss again, and serve immediately or chill for 10-15 minutes.

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7. Black Vinegar and Parmesan Spaghetti Salad

An Italian-Asian fusion that uses black vinegar for a unique tangy flavor. It’s simple, elegant, and comes together in minutes .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 2

Ingredients:

1. 200 grams spaghetti (about 7 ounces)
2. 50 grams Parmesan cheese (about ½ cup), grated
3. 2 tablespoons black vinegar
4. 1 tablespoon olive oil
5. 1 tablespoon lemon juice
6. 1 clove garlic, minced
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 small bowl, whisk together black vinegar, olive oil, lemon juice, minced garlic, salt, and pepper.
3. In a large bowl, combine spaghetti and dressing, tossing to coat evenly.
4. Add grated Parmesan and toss again.
5. Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 1 hour.

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8. Cold Spaghetti Salad with Broccoli and Zucchini

Packed with extra vegetables, this version adds broccoli and zucchini for more crunch and nutrition. It’s a great way to use up whatever’s in the crisper drawer .

Recipe Metadata:

Time to Make: 25 minutes (plus 1 hour chilling)

Servings: 6

Ingredients:

1. 1 pound spaghetti
2. 1 cup cherry tomatoes, halved
3. 1 cucumber, diced
4. 1 green bell pepper, diced
5. 1 red bell pepper, diced
6. ½ cup red onion, finely chopped
7. ½ cup black olives, sliced
8. ½ cup broccoli, chopped into small florets
9. ½ cup zucchini, diced
10. ½ cup shredded Parmesan cheese
11. ½ cup Italian dressing
12. ¼ cup olive oil
13. 2 tablespoons red wine vinegar
14. 1 teaspoon garlic powder
15. 1 teaspoon dried oregano
16. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse with cold water.
2. In a small bowl, whisk together Italian dressing, olive oil, vinegar, garlic powder, oregano, salt, and pepper.
3. In a large bowl, combine spaghetti, all vegetables, and olives.
4. Pour dressing over and toss well.
5. Add Parmesan cheese and toss again.
6. Cover and refrigerate for at least 1 hour before serving.

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9. Spaghetti Salad with Homemade Italian Dressing

Skip the bottle and make your own dressing. This homemade version lets you control the flavors and skip any preservatives .

Recipe Metadata:

Time to Make: 25 minutes (plus 1 hour chilling)

Servings: 6

Ingredients:

1. 1 pound spaghetti
2. 3-4 mini cucumbers, sliced
3. 10 ounces cherry tomatoes, halved
4. 1 small red onion, thinly sliced
5. 2 bell peppers, diced
6. 1 can black olives, sliced
7. ⅔ cup olive oil
8. ¼ cup red wine vinegar
9. 1 tablespoon lemon pepper
10. 1 teaspoon salt
11. 1 teaspoon dry mustard
12. 1½ teaspoons Italian seasoning
13. ¼ teaspoon celery seeds
14. 2 teaspoons sugar

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse with cold water.
2. In a jar with a tight lid, combine olive oil, vinegar, lemon pepper, salt, dry mustard, Italian seasoning, celery seeds, and sugar. Shake well.
3. In a large bowl, combine spaghetti and all vegetables.
4. Pour dressing over and toss well.
5. Refrigerate for at least 1 hour before serving.

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10. California Spaghetti Salad

Sometimes called “spaghetti salad” on the West Coast, this version is a classic potluck staple with its signature blend of vegetables and seasonings .

Recipe Metadata:

Time to Make: 25 minutes (plus 3 hours chilling)

Servings: 8-10

Ingredients:

1. 1 pound spaghetti, broken in half
2. 1 large cucumber, diced
3. 2 large tomatoes, seeded and diced
4. 1 green bell pepper, diced
5. 1 red bell pepper, diced
6. 1 small red onion, finely diced
7. 1 can sliced black olives
8. 1 bottle zesty Italian dressing (16 oz)
9. 2 tablespoons Salad Supreme seasoning

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse with cold water.
2. In a large bowl, combine all vegetables and olives.
3. Add cooled spaghetti to the bowl.
4. Pour entire bottle of dressing over and sprinkle with Salad Supreme.
5. Toss thoroughly until everything is well combined.
6. Cover and refrigerate for at least 3 hours before serving.

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11. Cold Spaghetti Salad with Artichokes

Artichoke hearts add a tangy, tender element to this Mediterranean-inspired version. It’s a little more elegant than the standard potluck version .

Recipe Metadata:

Time to Make: 25 minutes (plus 1 hour chilling)

Servings: 6

Ingredients:

1. 1 pound spaghetti
2. 1 can (14 oz) artichoke hearts, drained and quartered
3. 1 cup cherry tomatoes, halved
4. 1 cucumber, diced
5. ½ cup red onion, thinly sliced
6. ½ cup black olives, sliced
7. ½ cup shredded Parmesan cheese
8. ½ cup Italian dressing
9. ¼ cup olive oil
10. 2 tablespoons red wine vinegar
11. 1 teaspoon dried oregano
12. 1 clove garlic, minced

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse with cold water.
2. In a small bowl, whisk together Italian dressing, olive oil, vinegar, oregano, and garlic.
3. In a large bowl, combine spaghetti, artichoke hearts, tomatoes, cucumber, red onion, and olives.
4. Pour dressing over and toss gently.
5. Add Parmesan cheese and toss again.
6. Refrigerate for at least 1 hour before serving.

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12. Spaghetti Salad with Salami and Mozzarella

A heartier version with both salami and fresh mozzarella. It’s like an antipasto platter turned into a pasta salad .

Recipe Metadata:

Time to Make: 25 minutes (plus 1 hour chilling)

Servings: 6

Ingredients:

1. 1 pound spaghetti
2. 4 ounces salami, cut into strips
3. 8 ounces fresh mozzarella balls, halved or quartered
4. 1 cup cherry tomatoes, halved
5. 1 cucumber, diced
6. 1 red bell pepper, diced
7. ½ cup red onion, thinly sliced
8. ¼ cup black olives, sliced
9. ⅔ cup olive oil
10. ¼ cup red wine vinegar
11. 1 tablespoon Italian seasoning
12. 1 teaspoon garlic powder
13. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse with cold water.
2. In a small bowl, whisk together olive oil, vinegar, Italian seasoning, garlic powder, salt, and pepper.
3. In a large bowl, combine spaghetti, salami, mozzarella, and all vegetables.
4. Pour dressing over and toss gently to combine.
5. Refrigerate for at least 1 hour before serving.

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13. Cold Spaghetti Salad with Sun-Dried Tomatoes

Sun-dried tomatoes add intense tomato flavor without the extra moisture that can make pasta salad watery. This version is packed with bold flavors .

Recipe Metadata:

Time to Make: 25 minutes (plus 1 hour chilling)

Servings: 6

Ingredients:

1. 1 pound spaghetti
2. ½ cup sun-dried tomatoes in oil, drained and chopped
3. 1 cucumber, diced
4. 1 red bell pepper, diced
5. ½ cup red onion, finely diced
6. ½ cup kalamata olives, pitted and halved
7. ½ cup crumbled feta cheese
8. ⅓ cup olive oil (use oil from sun-dried tomatoes if desired)
9. 3 tablespoons red wine vinegar
10. 1 teaspoon dried oregano
11. 1 clove garlic, minced
12. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse with cold water.
2. In a small bowl, whisk together olive oil, vinegar, oregano, garlic, salt, and pepper.
3. In a large bowl, combine spaghetti, sun-dried tomatoes, cucumber, bell pepper, red onion, and olives.
4. Pour dressing over and toss well.
5. Gently fold in feta cheese.
6. Refrigerate for at least 1 hour before serving.

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14. Cold Spaghetti Salad with Grilled Chicken

Add grilled chicken to make this a complete meal. It’s perfect for lunch or a light dinner when it’s too hot to eat anything heavy .

Recipe Metadata:

Time to Make: 35 minutes (plus 1 hour chilling)

Servings: 6

Ingredients:

1. 1 pound spaghetti
2. 2 boneless skinless chicken breasts
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. ½ cup shredded Parmesan cheese
9. ½ cup Italian dressing
10. 2 tablespoons olive oil, plus more for chicken
11. Salt, pepper, and Italian seasoning for chicken

Recipe Steps:

1. Season chicken breasts with salt, pepper, Italian seasoning, and a drizzle of olive oil. Grill or pan-sear over medium-high heat until cooked through, about 6-8 minutes per side. Let rest, then dice.
2. Cook spaghetti in salted water until al dente. Drain and rinse with cold water.
3. In a large bowl, combine spaghetti, diced chicken, and all vegetables.
4. Pour Italian dressing and 2 tablespoons olive oil over and toss well.
5. Add Parmesan cheese and toss again.
6. Refrigerate for at least 1 hour before serving.

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15. Cold Spaghetti Salad with Chickpeas

For a vegetarian version with extra protein, add chickpeas. They blend right in with the other vegetables and make the salad more satisfying .

Recipe Metadata:

Time to Make: 25 minutes (plus 1 hour chilling)

Servings: 6

Ingredients:

1. 1 pound spaghetti
2. 1 can (15 oz) chickpeas, drained and rinsed
3. 1 cup cherry tomatoes, halved
4. 1 cucumber, diced
5. 1 green bell pepper, diced
6. 1 red bell pepper, diced
7. ½ cup red onion, finely chopped
8. ½ cup black olives, sliced
9. ½ cup shredded Parmesan cheese (optional)
10. ½ cup Italian dressing
11. ¼ cup olive oil
12. 2 tablespoons red wine vinegar
13. 1 teaspoon garlic powder
14. 1 teaspoon dried oregano

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse with cold water.
2. In a small bowl, whisk together Italian dressing, olive oil, vinegar, garlic powder, and oregano.
3. In a large bowl, combine spaghetti, chickpeas, and all vegetables.
4. Pour dressing over and toss well.
5. Add Parmesan cheese if using and toss again.
6. Refrigerate for at least 1 hour before serving.

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16. Creamy Italian Spaghetti Salad

A creamy twist on the classic. This version uses a mayonnaise-based dressing with Italian seasonings for something a little different .

Recipe Metadata:

Time to Make: 25 minutes (plus 1 hour chilling)

Servings: 6

Ingredients:

1. 1 pound spaghetti
2. 1 cup cherry tomatoes, halved
3. 1 cucumber, diced
4. 1 green bell pepper, diced
5. 1 red bell pepper, diced
6. ½ cup red onion, finely chopped
7. ½ cup black olives, sliced
8. ½ cup mayonnaise
9. ¼ cup Italian dressing
10. ¼ cup grated Parmesan cheese
11. 1 teaspoon garlic powder
12. 1 teaspoon dried oregano
13. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse with cold water.
2. In a small bowl, whisk together mayonnaise, Italian dressing, Parmesan, garlic powder, oregano, salt, and pepper.
3. In a large bowl, combine spaghetti and all vegetables.
4. Add dressing and toss until everything is well coated.
5. Refrigerate for at least 1 hour before serving.

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17. Cold Spaghetti Salad with Roasted Red Peppers

Roasted red peppers from a jar add sweetness and smoky flavor without any extra work. They’re a great shortcut ingredient .

Recipe Metadata:

Time to Make: 20 minutes (plus 1 hour chilling)

Servings: 6

Ingredients:

1. 1 pound spaghetti
2. 1 jar (12 oz) roasted red peppers, drained and sliced
3. 1 cup cherry tomatoes, halved
4. 1 cucumber, diced
5. ½ cup red onion, thinly sliced
6. ½ cup black olives, sliced
7. ½ cup fresh mozzarella balls, halved
8. ⅓ cup olive oil
9. 3 tablespoons balsamic vinegar
10. 1 clove garlic, minced
11. 1 teaspoon dried basil
12. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse with cold water.
2. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, basil, salt, and pepper.
3. In a large bowl, combine spaghetti, roasted red peppers, tomatoes, cucumber, red onion, olives, and mozzarella.
4. Pour dressing over and toss gently.
5. Refrigerate for at least 1 hour before serving.

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18. Cold Spaghetti Salad with Tuna

A pasta salad version of the classic Italian tuna and bean combination. It’s protein-packed and perfect for lunch .

Recipe Metadata:

Time to Make: 20 minutes (plus 1 hour chilling)

Servings: 4

Ingredients:

1. 12 ounces spaghetti
2. 2 cans (5 oz each) tuna, drained and flaked
3. 1 cup cherry tomatoes, halved
4. 1 cucumber, diced
5. ½ cup red onion, finely diced
6. ¼ cup capers, drained
7. ⅓ cup olive oil
8. 3 tablespoons lemon juice
9. 1 teaspoon dried oregano
10. Salt and pepper to taste

Recipe Steps:

1. Cook spaghetti in salted water until al dente. Drain and rinse with cold water.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. In a large bowl, combine spaghetti, tuna, tomatoes, cucumber, red onion, and capers.
4. Pour dressing over and toss gently until everything is combined.
5. Refrigerate for at least 1 hour before serving.

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19. Cold Spaghetti Salad with Pesto

For a quick and incredibly flavorful salad, pesto is the answer. It coats the noodles beautifully and pairs perfectly with fresh mozzarella .

Recipe Metadata:

Time to Make: 20 minutes (plus 1 hour chilling)

Servings: 6

Ingredients:

1. 1 pound spaghetti
2. 1 cup cherry tomatoes, halved
3. 8 ounces fresh mozzarella balls, halved
4. ½ cup pesto (store-bought or homemade)
5. 2 tablespoons olive oil
6. 1 tablespoon lemon juice
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 with cold water.
2. In a large bowl, combine spaghetti, tomatoes, and mozzarella.
3. Add pesto, olive oil, and lemon juice. Toss until everything is well coated.
4. Season with salt and pepper to taste.
5. Garnish with fresh basil if desired.
6. Refrigerate for at least 1 hour before serving.

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20. Make-Ahead Spaghetti Salad for a Crowd

This version is designed for big gatherings. It doubles easily and actually tastes better when made a day ahead. Keep some extra dressing to refresh it before serving .

Recipe Metadata:

Time to Make: 30 minutes (plus overnight chilling)

Servings: 12-15

Ingredients:

1. 2 pounds spaghetti, broken in half
2. 8 ounces pepperoni, chopped
3. 2 cups sharp cheddar cheese, cubed
4. 2 large cucumbers, diced
5. 4 large tomatoes, seeded and diced
6. 2 green bell peppers, diced
7. 2 red bell peppers, diced
8. 1 large red onion, finely diced
9. 2 cans black olives, drained
10. 2 bottles (16 oz each) zesty Italian dressing
11. 4 tablespoons Salad Supreme seasoning
12. Extra dressing for refreshing

Recipe Steps:

1. Cook spaghetti in batches in salted water until al dente. Drain and rinse each batch with cold water.
2. In an enormous bowl (or divide between two large bowls), combine all ingredients except the extra dressing.
3. Pour both bottles of dressing over and sprinkle with Salad Supreme. Toss thoroughly until everything is well combined.
4. Cover and refrigerate overnight.
5. Before serving, toss again and add a splash of fresh dressing if the salad looks dry.

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There you have it—20 different ways to turn a box of spaghetti into something worth getting excited about. From the classic Italian version that’s perfect for potlucks to shrimp and arugula for something a little more special, cold spaghetti salad might just become your new go-to.

The key with all of these is to rinse the pasta really well with cold water after cooking and to give them enough time in the fridge for the flavors to come together. Most of these taste even better the next day, so don’t be afraid to make them ahead.