Million-Dollar Spaghetti Salad

Million-Dollar Spaghetti Salad is a bright, colorful pasta salad loaded with crisp vegetables and tossed in a zesty Italian dressing. Cherry tomatoes, cucumber, zucchini, red and green bell peppers, red onion and black olives meet tender spaghetti, then a savory seasoning of Parmesan, paprika, celery seed, garlic powder and sesame seeds pulls it all together. It is easy to make ahead, travels well and is always the first bowl emptied at potlucks and cookouts. If you love pasta salads, try this creamy cucumber tomato pasta salad or this tangy tomato BLT pasta salad next.

Why You’ll Love This Million-Dollar Spaghetti Salad

• Feeds a crowd: one pound of spaghetti makes a big bowl for parties and potlucks.
• Make-ahead friendly: it tastes even better after a few hours in the fridge.
• Full of crunch and color: six fresh vegetables in every bite.
• Simple seasoning: pantry spices and Parmesan turn bottled dressing into something special.
• No cooking beyond the pasta: just boil, chop and toss.

Ingredients for Million-Dollar Spaghetti Salad

For the salad

• 1 pound spaghetti, cooked and cooled
• 1 1/2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 2 zucchini, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 red onion, thinly sliced or diced
• 1 can sliced black olives, drained

For the dressing and seasoning

• 1 bottle Italian dressing (about 16 oz)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon celery seed
• 1 teaspoon paprika
• 1 tablespoon sesame seeds
• 1/2 cup grated Parmesan cheese

Optional extras

• Diced salami or pepperoni for a heartier salad (optional)
• Cubed mozzarella or provolone (optional)
• Chopped fresh parsley or basil for garnish (optional)
• A pinch of red pepper flakes for heat (optional)

Ingredient Notes

• Spaghetti: thin spaghetti works well too. Break the strands in half before cooking for easier tossing and serving.
• Italian dressing: any zesty Italian vinaigrette works. Start with most of the bottle and add the rest just before serving, since the pasta absorbs dressing as it sits.
• Vegetables: cut them into small, even pieces so you get a little of everything in each forkful.
• Celery seed: it adds a classic deli-salad flavor. Do not skip it if you can help it.
• Parmesan: finely grated Parmesan clings to the pasta best.

How to Make Million-Dollar Spaghetti Salad

1. Cook the spaghetti: boil the spaghetti in salted water until al dente, according to the package directions.
2. Rinse and cool: drain the pasta, rinse it under cold water to stop the cooking, then drain very well.
3. Prep the vegetables: halve the tomatoes and dice the cucumber, zucchini, bell peppers and red onion. Drain the olives.
4. Mix the seasoning: in a small bowl, stir together the garlic powder, celery seed, paprika, sesame seeds and Parmesan.
5. Combine: add the spaghetti and vegetables to a large bowl. Pour most of the Italian dressing over them and toss well.
6. Season: sprinkle the Parmesan seasoning over the salad and toss again until everything is evenly coated.
7. Chill: cover and refrigerate for at least 2 hours, or overnight, so the flavors can blend.
8. Serve: toss again before serving and add the remaining dressing if the salad looks dry.

Prep time is about 20 minutes, cook time is about 10 minutes, plus at least 2 hours of chilling. The recipe makes about 10 to 12 side servings.

Tips for the Best Spaghetti Salad

• Do not overcook the pasta: al dente spaghetti stays firm after soaking up the dressing.
• Drain well: extra water dilutes the dressing and makes the salad soggy.
• Dress in stages: save some dressing to refresh the salad right before serving.
• Use tongs to toss: long spaghetti strands mix much more evenly with tongs.
• Keep it cold: wash produce well and keep the salad chilled until serving, following the FDA safe food handling basics.

Serving Ideas

Serve this spaghetti salad with grilled chicken, burgers, hot dogs, ribs or sandwiches at cookouts, picnics and potlucks. For a full spread, add a second pasta salad like this bacon and egg pasta salad and a crunchy side like this crunchy broccoli salad supreme. If you love these flavors, the warm and cheesy million-dollar spaghetti casserole is perfect for dinner night.

Variations

• Antipasto style: add diced salami, pepperoni, mozzarella and pepperoncini.
• Greek twist: use kalamata olives, crumbled feta and a Greek vinaigrette.
• Protein boost: stir in grilled chicken or chickpeas.
• Different pasta: rotini, bow ties or angel hair all work.
• Fresh herb version: finish with chopped basil and parsley.

Storage

Store leftover spaghetti salad in a covered container in the refrigerator for up to 3 to 4 days. Do not leave it at room temperature for more than 2 hours, or 1 hour on a hot day. Toss it with a splash of extra dressing before serving, since the pasta soaks it up. This salad does not freeze well because the vegetables lose their crunch. For more guidance, see the FDA tips on storing food safely.

FAQ

Why is it called million-dollar spaghetti salad?

The name comes from how rich and crowd-pleasing it tastes, even though it is made from simple, affordable ingredients.

Can I make spaghetti salad the day before?

Yes. It is best made ahead. Keep a little dressing aside to refresh it before serving.

Should I rinse the pasta for pasta salad?

Yes. Rinsing with cold water stops the cooking and keeps the strands from sticking together.

How do I keep the salad from drying out?

Add extra dressing just before serving and toss well.

Can I use a homemade Italian dressing?

Yes. Whisk olive oil, red wine vinegar, garlic, dried oregano, salt and pepper and use about 2 cups.