If you’re looking for a fresh, vibrant, and utterly delicious dish to brighten up your meal rotation, this Spaghetti Salad with Cherry Tomatoes, Cucumbers, and Parmesan Recipe is an absolute winner. It brings together perfectly cooked spaghetti, crisp cucumbers, juicy cherry tomatoes, and a generous sprinkle of Parmesan cheese, all tossed in a tangy Italian dressing. This salad is a delightful balance of textures and flavors that’s refreshing on warmer days but comforting enough for any season. Plus, it’s easy to whip up, making it both a go-to weeknight staple and a charming dish for gatherings.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient shines through. Every component adds a unique touch, creating a colorful and well-rounded spaghetti salad that’s as pleasing to the eye as it is to the palate.
- 12 oz spaghetti: Cooked al dente and cooled, it’s the hearty base that soaks up all the fresh flavors.
- 1 cup cherry tomatoes, halved: These add a burst of juicy sweetness and vibrant red color.
- 1 cup cucumber, diced: Crisp and refreshing, cucumber brings a cool crunch to every bite.
- 1/2 cup bell peppers, diced (any color): Sweet and mildly crisp, they add brightness and a lovely pop of color.
- 1/2 cup red onion, thinly sliced: A touch of sharpness to balance the sweetness of the tomatoes and peppers.
- 1/2 cup black olives, sliced: Adds a briny depth that rounds out the fresh flavors.
- 1/2 cup shredded Parmesan cheese: Nutty and salty, Parmesan ties everything together beautifully.
- 1/4 cup fresh parsley, chopped: Adds a hint of earthiness and a fresh herbal note.
- 1 cup Italian dressing: The perfect tangy, herby coating that brings all the ingredients to life.
- Salt and pepper, to taste: Essential for seasoning and enhancing every flavor.
How to Make Spaghetti Salad with Cherry Tomatoes, Cucumbers, and Parmesan Recipe
Step 1: Cook the Spaghetti
Start by cooking the spaghetti according to the package directions until it’s perfectly al dente. Drain it thoroughly, then rinse under cold water to stop the cooking and cool the noodles. This step ensures your spaghetti salad is light, not sticky or mushy, and ready to mingle with the fresh veggies.
Step 2: Prep the Fresh Vegetables
While the spaghetti cools, get your fresh veggies ready. Halve the cherry tomatoes, dice the cucumbers and bell peppers, thinly slice the red onion, and slice the black olives. These fresh components will add crunchy, juicy, and tangy notes that contrast nicely with the soft pasta.
Step 3: Combine the Base Ingredients
In a large mixing bowl, toss the cherry tomatoes, cucumbers, bell peppers, onions, olives, and parsley together. Then gently fold in the cooled spaghetti, making sure everything is mixed without breaking the noodles.
Step 4: Add Italian Dressing
Pour the Italian dressing over your spaghetti and vegetable mix. Toss everything together so that each strand and morsel is evenly coated, ensuring every bite bursts with flavor.
Step 5: Finish with Parmesan and Seasoning
Sprinkle the shredded Parmesan cheese over the salad, and season with salt and freshly ground black pepper to taste. Give it one last gentle toss to evenly distribute the cheese and seasoning.
Step 6: Chill and Serve
Pop the salad into the refrigerator for at least 30 minutes. This chilling time helps all the flavors marry beautifully and makes the dish even more refreshing when served.
How to Serve Spaghetti Salad with Cherry Tomatoes, Cucumbers, and Parmesan Recipe
Garnishes
A sprinkle of extra Parmesan cheese or a few whole basil leaves on top can instantly elevate your presentation and flavor. A drizzle of good-quality olive oil right before serving also adds richness and shine.
Side Dishes
This spaghetti salad is versatile enough to accompany a variety of main dishes. It’s fantastic alongside grilled chicken, fish, or even on its own as a light meal. Paired with crusty garlic bread or a simple green salad, it becomes part of a satisfying and colorful spread.
Creative Ways to Present
For a festive touch, serve the spaghetti salad in a hollowed-out bell pepper or on a bed of fresh lettuce leaves. Individual mason jars or small cups also make for charming, portable servings perfect for picnics or potlucks.
Make Ahead and Storage
Storing Leftovers
Store any leftover spaghetti salad in an airtight container in the fridge. It stays fresh and delicious for up to 3 days. Keep the salad chilled to preserve the crispness of the veggies and the flavor of the dressing.
Freezing
Because of the fresh vegetables and dressing, this spaghetti salad isn’t suitable for freezing. Freezing tends to change the texture of the cucumbers and tomatoes, so it’s best enjoyed fresh from the fridge.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary. If you prefer a warmer dish, try tossing the spaghetti with the cooked vegetables and dressing separately, skipping the salad form.
FAQs
Can I use a different type of pasta?
Absolutely! While spaghetti is classic here, other pasta shapes like rotini or penne work wonderfully and hold the dressing beautifully.
Is it okay to make this salad a day ahead?
Yes! In fact, making the salad a few hours or the night before helps the flavors blend perfectly. Just give it a gentle toss before serving.
Can I substitute the Italian dressing with a homemade one?
Definitely. A simple mix of olive oil, vinegar, garlic, herbs, and a pinch of salt works beautifully if you want to craft your own dressing.
What if I don’t have Parmesan cheese?
You can swap Parmesan for pecorino Romano or even a crumbly feta for a different twist, though Parmesan’s nuttiness is a key flavor here.
How can I make this salad vegan?
Omit the Parmesan or replace it with a plant-based cheese alternative or nutritional yeast, and ensure your dressing is vegan-friendly.
Final Thoughts
There’s just something magical about this Spaghetti Salad with Cherry Tomatoes, Cucumbers, and Parmesan Recipe that keeps you coming back for more. It’s quick, satisfying, and full of fresh, colorful ingredients that feel like a celebration on your plate. Whether you’re feeding a family or bringing a dish to a party, this pasta salad is a timeless favorite worth making again and again.
Print
Spaghetti Salad with Cherry Tomatoes, Cucumbers, and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
This refreshing Spaghetti Salad is a vibrant mix of tender cooked spaghetti tossed with crisp vegetables, savory black olives, and shredded Parmesan cheese, all coated in a zesty Italian dressing. Perfectly chilled, it makes a delightful and easy-to-prepare side dish or light meal ideal for picnics, potlucks, or family gatherings.
Ingredients
Salad
- 12 oz spaghetti, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup bell peppers, diced (any color)
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
Toppings & Dressing
- 1 cup Italian dressing (store-bought or homemade)
- 1/2 cup shredded Parmesan cheese
- Salt and pepper, to taste
Instructions
- Cook the spaghetti: Cook spaghetti according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
- Prepare the vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell peppers, thinly sliced red onion, sliced black olives, and chopped fresh parsley.
- Toss spaghetti with vegetables: Add the cooled spaghetti to the bowl with the vegetables and gently toss everything together to combine without breaking the pasta.
- Add dressing: Pour the Italian dressing over the spaghetti and vegetable mixture and toss until the salad is evenly coated with the dressing.
- Finish with cheese and seasoning: Sprinkle the shredded Parmesan cheese over the salad, season with salt and pepper to taste, and give the salad a final gentle toss to distribute the cheese and seasoning.
- Chill before serving: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow flavors to meld and for a refreshing taste. Serve cold.
Notes
- This salad can be customized with any favorite vegetables or additional toppings such as grilled chicken or mozzarella.
- Using freshly grated Parmesan cheese will enhance the flavor more than pre-shredded varieties.
- For a lighter version, use a low-fat or vinaigrette-style Italian dressing.
- Make sure spaghetti is well rinsed and cooled to prevent the salad from becoming mushy.
- This salad can be stored in the refrigerator for up to 2 days, but it’s best eaten fresh.
