Easy and Delicious Cold Spaghetti Salad Recipe
This cold spaghetti salad recipe is exactly the kind of thing I want on the table when summer is in full swing: tangy, crunchy, colorful, a little nostalgic, and somehow even better after a night in the fridge.
It’s made with tender gluten-free spaghetti, red onion, cherry tomatoes, red bell pepper, cucumber, black olives, zesty Italian dressing, and that gloriously retro ingredient known as Salad Supreme seasoning.
Basically, this is the Italian spaghetti salad of my childhood, only gluten-free.
And if you grew up eating deli pasta salads at barbecues, family gatherings, potlucks, or alongside burgers and hot dogs, you probably already understand the appeal.
Jump to Recipe
The Spaghetti Salad That Tastes Like Summer
I grew up in a tiny Central California town where the annual rodeo was a major social event and Ferrarese’s Deli was one of the places everyone knew.
Their spaghetti salad was legendary.
It was cold, tangy, loaded with fresh vegetables, and seasoned with that unmistakable savory, peppery flavor from Salad Supreme. I can still taste it when I think about hot summer afternoons, swimming pools, backyard barbecues, and those long, lazy days when dinner was something cold straight from the refrigerator.
This recipe is my gluten-free version of that memory.
It’s one of my favorite pasta salads for the summer months, and it’s become a family favorite in its own right.
Why You’ll Love This Easy Spaghetti Salad Recipe
First, it’s ridiculously easy.
There’s no complicated cooking process, no homemade dressing to emulsify, and no fussy ingredients.
The spaghetti cooks, the vegetables get chopped, everything gets tossed together in a large bowl, and then the refrigerator does the rest of the work.
Second, it gets better as it sits.
That makes it a perfect side dish for summer potlucks, picnics, backyard cookouts, and pretty much any special occasion where you need something you can make ahead.
And finally, this is one of those cold pasta salad recipes that somehow manages to feel both familiar and a little unexpected because it uses long noodles instead of elbow macaroni or rotini.
What You’ll Need
Gluten-Free Spaghetti
I use gluten-free spaghetti for this recipe.
Break the noodles in half before cooking so they’re easier to toss and eat once chilled.
One important note: gluten-free pasta behaves differently from regular pasta once refrigerated.
For this recipe, I actually cook the noodles just a touch beyond al dente. That way, you still end up with tender spaghetti noodles after the salad chills.
If you cook gluten-free pasta too firmly, the cold spaghetti noodles can become stiff in the refrigerator.
Zesty Italian Dressing
This is one of the two ingredients I consider non-negotiable.
Kraft Zesty Italian Dressing gives this salad its tangy, herby, slightly sweet flavor.
Could you use your favorite homemade Italian dressing recipe made with olive oil, red wine vinegar, lemon juice, garlic powder, and Italian seasoning?
Sure.
Would it taste exactly like the deli-style salad I grew up with?
Nope.
And for me, nostalgia wins here.
Salad Supreme Seasoning
The second non-negotiable ingredient is McCormick Salad Supreme seasoning.
It’s salty, savory, a little peppery, and absolutely essential to that old-school pasta salad flavor.
You can usually find it in the seasoning aisle at the grocery store.
Red Onion
A little finely diced red onion adds bite and sharpness without overpowering the salad.
If raw red onion is too strong for you, soak it in cold water for 10 minutes, then drain and pat it dry before adding it to the salad.
That little trick keeps the crunch while mellowing the flavor.
Cherry Tomatoes
I love halved cherry tomatoes here because they’re sweet, juicy, and hold up beautifully in the refrigerator.
Grape tomatoes work just as well.
The key is using firm, juicy tomatoes that won’t completely fall apart once tossed with the pasta.
Red Bell Pepper
A diced red bell pepper adds sweetness, color, and crunch.
You can use yellow bell pepper, green bell pepper, or even a mix of sweet peppers if that’s what you have.
The combination of crisp vegetables against the tender noodles is what makes this salad so satisfying.
Cucumber
I use a hothouse or English cucumber because the skin is thin and there are fewer seeds.
A regular cucumber also works; just peel it if the skin is thick and scoop out some of the seeds if it’s especially watery.
Black Olives
Sliced black olives give the salad a salty, briny bite and are absolutely part of that nostalgic deli flavor for me.
You can use kalamata olives if you prefer a stronger, more assertive olive flavor, but the classic black olives keep this salad firmly in retro California deli territory.
Optional add-ins:
- A can of drained chickpeas
- Slivered salami slices
How to Make It
- Cook the pasta in well-salted water until soft—but not mushy. Gluten-free pasta tends to firm up as it cools, so go a smidge past al dente.
- Drain (but don’t rinse!) the pasta. You want it warm so it can soak up all that zesty dressing.
- Toss the warm noodles with the Italian dressing and Salad Supreme.
- Add the chopped veggies and olives, and mix everything together.
- Cover and refrigerate for at least 2 hours, or overnight. Serve cold or at room temp.
Tips for the Best Gluten-Free Spaghetti Salad
Not for this recipe.
Rinsing pasta in cold water stops the cooking and washes away some of the starch on the noodles.
Usually that can be helpful for cold pasta salads, but here I want the warm spaghetti to soak up the zesty dressing.
So drain it, transfer it directly to the large bowl, and add the dressing while the noodles are still warm.
That simple step gives the whole salad more tangy flavor.
This is probably the biggest trick with gluten-free pasta salad.
Cook the spaghetti slightly past al dente.
That may sound wrong if you’ve spent years being told never to overcook pasta, but gluten-free pasta noodles tend to firm up quite a bit after chilling.
Going just a touch softer at the beginning gives you the best texture once the salad is cold.
You want tender noodles, not something that snaps in half when you take a bite.
Absolutely.
This recipe is a great way to use up extra fresh veggies in the refrigerator.
Try green pepper, yellow bell pepper, more cherry tomatoes, sliced zucchini, or other crunchy vegetables.
Fresh broccoli, snap peas, or thinly sliced radishes would also be good if you want to take the vegetable situation even further.
You can also add fresh herbs like fresh parsley or basil, though the original deli-style version is wonderfully simple as written.
We’re not using creamy dressing here—just good old Kraft Zesty Italian, which doesn’t contain any gluten ingredients (though it’s not certified GF, if that’s important to you).
Yes, though I usually leave the original version cheese-free because that’s how I remember it.
If you want to bulk it up, cubes of fresh mozzarella, shredded mozzarella cheese, or even cheddar cheese can turn it into more of a meal.
A little grated hard cheese can also be delicious, although I wouldn’t add Parmesan cheese automatically because the bottled dressing and Salad Supreme already bring plenty of salt and savory flavor.
Taste first, then decide.
You can.
A simple homemade Italian dressing made with olive oil, red wine vinegar, a squeeze of lemon juice, garlic powder, dried herbs, black pepper, and salt will make a delicious pasta salad.
Shake everything together in a mason jar until emulsified.
That said, this particular recipe is meant to taste like the deli-style spaghetti salad I remember, so I still reach for Kraft Zesty Italian.
Sometimes the store-bought thing is the thing.
How to Store Spaghetti Salad
Transfer the salad to an airtight container and keep it refrigerated.
It will stay good for about 3 to 4 days.
If the noodles seem to have soaked up a lot of dressing by day two or three, you can add a small splash of extra dressing and toss everything again.
I actually think this is one of those recipes that tastes even better the next day.
Serve it cold, or let it sit at room temperature for a few minutes before serving if you prefer a softer texture.
Is This a California Spaghetti Salad?
I’ve seen similar dishes called California spaghetti salad, and honestly, the name fits.
It’s bright, full of fresh vegetables, perfect for summer, and exactly the kind of thing that belongs beside grilled food on a sunny patio.
Mine also happens to have a very specific California origin story, which makes me love that connection even more.
What to Serve With Spaghetti Salad
This is a great side dish for anything you’d put on the grill.
Serve it with burgers, grilled chicken, sausages, ribs, kebabs, or classic hot dogs.
It’s also a crowd pleaser for potlucks because it travels well and can be made ahead.
And because it’s served cold, it’s especially handy when your oven is the very last thing you want to turn on.
Why This Recipe Still Has My Heart
There are fancier pasta salads.
There are versions with roasted vegetables, artisan cheeses, homemade vinaigrettes, and enough fresh herbs to practically qualify as a garden.
I love those too.
But this one tastes like home.
The combination of red onion, juicy cherry tomatoes, crisp red bell pepper, cucumber, black olives, zesty Italian dressing, and Salad Supreme is gloriously specific.
It’s nostalgic, a little kitschy, and completely craveable.
And for me, that makes this easy spaghetti pasta salad the perfect side dish for summer.
Make it for your next barbecue, pack it for a picnic, bring it to one of those big family gatherings, or eat it straight from the fridge for lunch the next day.
No judgment here.
Sometimes the best recipes aren’t the fanciest ones.
They’re the ones that take you somewhere.
Love hearty salads? Check out these other gluten-free recipes:
Final Thoughts
If you’ve been burned by sad pasta salads in the past, this easy spaghetti salad with Italian dressing is your redemption. It’s vibrant, satisfying, and surprisingly craveable. And while it’s totally gluten-free, no one will ever know unless you tell them.
So go ahead—make it for your next BBQ, pack it up for lunch, or just eat it straight from the bowl while standing at the fridge. I won’t judge.
What’s your go-to comfort food in summer? If you make this recipe, or any of my others be sure to drop a comment and star rating below, tag me on Instagram!
Gluten Free Spaghetti Salad with Italian Dressing
Ingredients
- 1 pound spaghetti noodles I used Pamela’s Gluten-Free Spaghetti
- 1 16 oz bottle of Kraft brand Zesty Italian Salad Dressing
- 1 hothouse cucumber cut into small triangles
- 1 red bell pepper diced
- 1 pint cherry tomatoes halved
- ¼ cup diced red onion about half a small onion
- 1, 6.5 ounce can of sliced California olives drained
- 2 tablespoons McCormick Salad Supreme seasoning
Instructions
- Break the pasta in half and boil according to package directions. Drain pasta and place in a large bowl. Immediately pour over the dressing and cool pasta to room temperature.
- When pasta has cooled, add the cucumber, bell pepper, cherry tomatoes, red onion, and sliced olives and toss to combine.
- Add the Salad Supreme seasoning and toss again. Top with additional seasoning and refrigerate until cold, at least one hour.
Notes
Nutrition
Tried this recipe?LET US KNOW HOW IT WAS!
What a fabulous recipe! So easy and tasty! I’ll definitely be making this one again!
Looks delicious and so easy to make!
Love this recipe! I grew up there too. there are two foods I miss from Ferrarese’s Deli, The Leo sandwich and this salad!!!
Hi Diana – glad you found the recipe! It’s hard to beat. I never tried the Leo sandwich…but I’ve heard it’s delicious too.
Hi Alison…I love the spaghetti salad at Ferrase’s Spent lot’s of time there heading up to Lake Tulloch. Had and still have friends living there. Fagundas The Paving Portagee. Did barrel racing even. fond memories. I’m in England now and will try to gather some of the hard to get items. Looking forward to making your recipe. Many thanks, Sharon Raymond
Oh Sharon – so many great memories of that little town. Thanks for sharing yours and good luck finding the ingredients!
Alison, we love the spaghetti salad (and all of your other recipes)! It’s great for gatherings with friends and family and so easily to prepare! Thank you
It’s one of our favorite things in summer. Glad you love it too! 🙂