Spaghetti Salad Recipe

This is a straightforward homemade version of Luby’s Spaghetti Salad — chilled spaghetti tossed with crisp veggies, zesty Italian dressing, and a sprinkle of seeds for texture. Works great as a quick, budget‑friendly side for summer cookouts or to prep ahead for easy lunches.

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Quick Summary

• Prep time: 10 mins
• Rest time: 2 hrs
• Flavor: tangy, slightly sweet, refreshing crunch
• Great for: potlucks, picnic sides, make‑ahead meals

Why I Like This Recipe

Honestly? I just needed something no‑fuss. Boiled some spaghetti, whisked up a dressing with pantry stuff, added chopped cucumber and onion — boom, salad’s done. It chills for a couple hours and it actually gets better as it sits. Plus, no sautéing or standing over hot stove — perfect when I’m wiped out.

Ingredients

• 1 lb spaghetti, broken in half
• 16 oz bottle Italian dressing
• 1 Tbsp grated Parmesan cheese
• 1 Tbsp sesame seeds
• 1 Tbsp poppy seeds
• 2 tsp seasoned salt
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp cayenne pepper
• 1 cucumber, diced
• 1 red onion, diced
• 2 tomatoes, diced
• 1 Tbsp parsley, chopped

How To Make Spaghetti Salad

1. Cook spaghetti according to package directions. Drain, rinse under cold water, drain well.
2. In a medium bowl, whisk Italian dressing with Parmesan, sesame seeds, poppy seeds, seasoned salt, paprika, garlic powder, black pepper, and cayenne.
3. Transfer drained spaghetti to a large bowl. Add diced cucumber and onion, pour dressing over it, toss lightly to coat.
4. Cover and refrigerate at least 2 hours (or up to 24).
5. Before serving, stir and garnish with tomatoes and parsley.

Tips for Success

• Drain well – too much water = soggy salad. Rinse, then give it a minute to settle.
• Chill time matters – flavors deepen as it sits. Don’t skip the 2‑hour rest.
• Adjust heat – cayenne gives a kick, but you can dial it down if you’re sensitive.
• Veggie swap – bell pepper or celery would work if cucumber’s not your thing.

Storage and Reheating

Fridge: Salad keeps great in a sealed container for up to 3 days. Stir before serving again.

Frequently Asked Questions

• Can I make this gluten‑free?
  Sure — swap in gluten‑free pasta and check that your dressing is GF.
• What if I don’t like poppy seeds?
  Just skip or swap with sunflower seeds for some texture without the pop flavor.
• Salad too dry after chilling?
  Add a splash more dressing, toss again, and let it sit 10 mins before serving.
• Can I prep all at once?
  Yes — cook and cool pasta, mix dressing and combine. Veggies are best added right before chilling so they stay crisp.
• Is this freezer‑friendly?
  Nah — fresh veggies and dressing don’t freeze well. Best to stick with fridge storage.

Common Mistakes and How to Dodge Them

• Overcooking pasta: Too soft = sad salad. Aim for al dente.
• Skipping the chill: It’s not salad if it hasn’t marinated.
• Using warm pasta: Let it cool completely before dressing or it’ll soak up all the juice.
• Crowding the bowl: Give everything space to get coated properly.
• Rushing garnish: Add tomatoes and parsley right before serving so they look fresh.

Nutrition Facts (Per Serving)

• Calories: 497 kcal
• Carbohydrates: 69 g
• Protein: 11 g
• Total Fat: 18 g
• Saturated Fat: 2 g
• Cholesterol: 0 mg
• Sodium: 1546 mg
• Potassium: 351 mg
• Fiber: 3 g
• Sugar: 11 g