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Spaghetti Salad with Italian Dressing, Cheese, Pepperoni, and Vegetables Recipe

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4.1 from 10 reviews

A vibrant and refreshing Spaghetti Salad featuring cooked spaghetti tossed with a zesty Italian dressing, colorful vegetables, pepperoni, and cheddar cheese. Perfectly chilled and garnished with Parmesan and fresh parsley, this easy-to-make salad is great for quick lunches, potlucks, or summer gatherings.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 1 lb. spaghetti
  • 16 oz. bottle Italian dressing
  • 8 oz. cheddar cheese, cut into small cubes
  • 6 oz. pepperoni, sliced into strips
  • 10 oz. package grape or cherry tomatoes, halved
  • 1 English cucumber, chopped
  • 1 green bell pepper, chopped
  • ½ red onion, thinly sliced
  • 2 tbsp chopped parsley, plus more for garnish if desired
  • Parmesan cheese (optional for serving)

Instructions

  1. Cook spaghetti: Cook the spaghetti according to the package directions until al dente. Drain the pasta and rinse with cold water to cool it quickly and stop the cooking process. Transfer the cooled spaghetti into a large bowl.
  2. Add dressing and mix: Pour the entire 16 oz. bottle of Italian dressing over the cooled spaghetti. Toss well to ensure every strand is coated with the dressing.
  3. Add vegetables and protein: Add the cubed cheddar cheese, sliced pepperoni strips, halved grape or cherry tomatoes, chopped English cucumber, chopped green bell pepper, thinly sliced red onion, and 2 tablespoons of chopped parsley to the bowl with the spaghetti and dressing.
  4. Combine well: Toss all ingredients together until everything is evenly distributed and coated, creating a colorful and flavorful mixture.
  5. Chill: Cover the bowl and refrigerate the spaghetti salad for at least one hour to allow flavors to meld and the salad to become nicely chilled.
  6. Serve: Before serving, optionally sprinkle Parmesan cheese and extra chopped parsley on top for added flavor and garnish. Serve cold and enjoy.

Notes

  • Rinsing the spaghetti with cold water stops the cooking process and keeps the pasta from becoming mushy in the salad.
  • Chilling the salad for at least an hour allows flavors to blend and enhances the taste.
  • You can substitute pepperoni with salami or omit for a vegetarian version (adjust cheese accordingly).
  • Parmesan cheese is optional but adds a nice salty, savory finish.
  • Use any Italian dressing brand you prefer; homemade dressing also works well.
  • For added crunch, consider adding chopped celery or radishes.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: American

Find it online: https://monicarecipes.com/spaghetti-salad-with-italian-dressing-cheese-pepperoni-and-vegetables-recipe/