Italian Spaghetti Pasta Salad with Creamy Parmesan Dressing
Spaghetti salad packed with baby bites of plum tomatoes, olives, artichokes, mozzarella cheese, pepperoni or salami, red onion and cucumber with a creamy Parmesan cheese dressing.
Spaghetti is definitely underrated when it comes to cold pasta salads and that’s a shame because it deserves more attention. It’s kind of weird to see it used in a pasta salad, right?
Trust me when I say it’s completely delicious!
The creamy, dreamy dressing is whizzed together in a food processor or blender with olive oil, red wine vinegar, honey, Parmesan cheese, garlic and Italian seasoning. It’s sweet and tangy all at the same time and complements every single thing in the salad.
The rest of the work is in the chopping, a task I love because it gives me time to think and kind of acts like a stress-reliever. Cut up juicy ripe tomatoes, black olives, jarred artichoke hearts, creamy mozzarella and your choice of pepperoni or salami plus crunchy cucumbers.
Here you have the perfect potluck and party salad. It will disappear fast being it’s so interesting everyone will want to try it. Then they’ll come back for seconds.
Better make extra.
Serving Tips & Ideas :
- This pasta salad makes an amazing side dish for grilled chicken, steak, or burgers.
- Serve it as a light lunch with some crusty bread on the side.
- For a vegetarian version, just skip the pepperoni or swap for roasted chickpeas.
- It’s also perfect for meal prep—store in the fridge for 3–4 days.
Why You’ll Love This Pasta Salad :
- Loaded with fresh, crunchy veggies and savory bites of cheese and salami.
- The creamy Parmesan dressing is super easy and way better than bottled.
- A fun twist using spaghetti noodles instead of traditional pasta shapes.
- Perfect make-ahead option—gets even better after a few hours in the fridge.
- Great for feeding a crowd or prepping weekday lunches.
Frequently Asked Questions :
Can I use a different pasta shape?
Absolutely! Rotini, penne, or even bowties work fine. I just love the playful twist of spaghetti.
Is this salad best served cold or room temp?
It’s delicious both ways, but I prefer it slightly chilled after letting the flavors meld together for a few hours.
Can I make it ahead of time?
Yes—this salad is perfect to make the night before. The flavors really come together after some fridge time.
How long will leftovers keep?
Stored in an airtight container in the fridge, it’ll stay fresh for 3–4 days.
📖 Recipe
ITALIAN SPAGHETTI PASTA SALAD WITH CREAMY PARMESAN DRESSING
Ingredients
Dressing:
- ½ cup extra-virgin olive oil
- 2 tablespoons honey
- 2 - 3 tablespoons red or white wine vinegar
- 1 clove garlic
- ½ teaspoon Italian seasoning
- ⅓ cup fresh grated Parmesan cheese
- coarse salt and fresh black pepper to taste
Salad:
- 12 ounces thick spaghetti
- 1 tablespoon olive oil
- ¼ cup finely diced red onion
- ¾ cup chopped artichoke hearts from a jar
- ¾ cup diced plum tomatoes seeds removed
- ¾ cup diced cucumber seeds removed
- ¾ cup chopped pepperoni or salami
- ¾ cup cubed mozzarella cheese
- ¾ cup sliced black olives
- a couple dashes crushed red pepper flakes optional
Instructions
Make the dressing:
- Pulse all the dressing ingredients together except the salt and pepper until smooth and creamy. Season to taste with salt and pepper. Refrigerate.
Make the salad:
- Cook the spaghetti to al dente according to package directions. Drain and toss with a tablespoon of olive oil. Refrigerate until cooled.
- In a large mixing bowl toss everything together except the salt, pepper and red pepper flakes.
- Mix in the dressing a little at a time and toss until everything is evenly coated. Season to taste with salt and pepper and red pepper flakes, if desired.
Nutrition
This Italian Spaghetti Pasta Salad with Creamy Parmesan Dressing is easy, fresh, and packed with flavor—basically everything I want in a pasta salad. It’s my go-to for cookouts, potlucks, and lazy summer meals when turning on the oven sounds like way too much work.
If you give it a try, I’d love to know—what’s your must-have pasta salad add-in? I’m always up for experimenting!
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