How to Make Spaghetti Salad with Italian Dressing (Gluten-Free!)

Remember those deli-style pasta salads that always seemed like a good idea—until you realized they were mostly overcooked noodles swimming in a sea of mystery mayo? Yeah, this is not that. This spaghetti salad with Italian dressing is the glow-up version we all deserve: fresh, zesty, and packed with crunchy veggies and bold flavor.

And bonus—it’s totally gluten-free.

I call this my Deli-Style Gluten-Free Spaghetti Salad, and it’s the kind of dish that makes you wonder why pasta salad ever got such a bad rap. It’s comfort food, yes—but summer comfort food. The kind that reminds me of backyard BBQs and long, chlorine-scented afternoons in the pool as a kid. You know the vibe.

This easy gluten-free spaghetti salad is perfect for potlucks, picnics, and those “what’s for dinner” Tuesdays when it’s too hot to turn on the oven. It keeps beautifully in the fridge, and I swear it tastes even better the next day. Trust me—make a big batch. You’re going to want leftovers.

What You’ll Need to Make Spaghetti Salad with Italian Dressing

You only need a handful of ingredients to make this easy spaghetti salad—and two of them are non-negotiable. They are the secret to nailing that old-school deli flavor:

• Kraft Zesty Italian Salad Dressing – tangy, herby, and honestly? Nothing else tastes quite like it.
• McCormick Salad Supreme Seasoning – salty, savory, and full of nostalgic flavor.

Here’s the full ingredient list:

• 1 pound gluten-free spaghetti (I use Pamela’s)
• 1 (16 oz) bottle Kraft Zesty Italian Salad Dressing
• 1 hothouse cucumber, cut into small triangles
• 1 red bell pepper, diced
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1 (6.5 oz) can sliced California olives, drained
• 2 tablespoons McCormick Salad Supreme

Optional add-ins:

• A can of drained chickpeas
• Slivered salami slices

How to Make It

1. 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.
2. Drain (but don’t rinse!) the pasta. You want it warm so it can soak up all that zesty dressing.
3. Toss the warm noodles with the Italian dressing and Salad Supreme.
4. Add the chopped veggies and olives, and mix everything together.
5. Cover and refrigerate for at least 2 hours, or overnight. Serve cold or at room temp.

Tips for the Best Gluten-Free Spaghetti Salad

The Spaghetti Salad That Tastes Like Home

I grew up in a small Central California town—one stoplight, a lot of horses, and the annual rodeo was the social event of the year. One of the culinary highlights of my childhood was Ferrarese’s Deli, a beloved roadside spot known for its hearty sandwiches and old-school Italian-American fare.

Their spaghetti salad was legendary. Tangy, cold, crunchy, and just a little spicy thanks to the Salad Supreme. This recipe is my gluten-free homage to that memory—every bite tastes like summer break and hometown pride.

Love hearty salads? Check out these other gluten-free recipes:

• Strawberry Arugula Salad with Quinoa
• Pantry Staple Chopped Salad

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, and use the hashtags #agirldefloured #deflouredrecipes! Thank you!

Gluten Free Spaghetti Salad with Italian Dressing

This zesty spaghetti salad is great when you make it, but even better the next day, making it the perfect contribution to a potluck BBQ or picnic. I like it traditional style, but if you want to make it a main course salad, you could always add grilled chicken breast, chickpeas, or slivered salami (or all three).

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine American, Italian

Servings 8 servings

Calories 270 kcal

Ingredients

  

1x2x3x

• 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

The top secret ingredients, and these are NON NEGOTIABLE, are Kraft brand Zesty Italian Salad Dressing, and McCormick Salad Supreme seasoning. Without them, this spaghetti salad just doesn’t taste the same!

Nutrition

Serving: 1portionCalories: 270kcalCarbohydrates: 48gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 321mgPotassium: 357mgFiber: 4gSugar: 4gVitamin A: 887IUVitamin C: 34mgCalcium: 41mgIron: 1mg

Keyword Deli Style Spaghetti Salad, Italian Spaghetti Salad, Spaghetti Salad Recipe

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