Spaghetti Salad

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This salad was a totally new experience for me.  I’ve heard of the likes of using spaghetti squash instead of actual spaghetti but never tried it.  I’ve wanted to but was terrified it would be gross.  Not so.  It is absolutely the bomb!

Spaghetti Salad

Spaghetti Salad

Michele Bergh
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Salad
Cuisine Italian
Servings 10 servings


  • 1 large spaghetti squash cooked, spoon out the “noodles”
  • 1 small package of turkey pepperoni quartered
  • 1 english cucumber seeded and sliced
  • 1 small container of cherry tomatoes
  • 1 green bell pepper chopped
  • 1 can of small olives
  • 8 oz package of asiago or an italian blend of cheeses you like
  • 1 bottle Newman’s Olive Oil and Vinegar dressing
  • Basil oregano, garlic powder, salt and pepper to taste


  • Cook the spaghetti squash.
  • Spoon out the “noodles” from the squash.
  • Allow them to cool.
  • Combine pepperoni, cucumber, tomatoes, bell peppers, olives, cheese, dressing and spices in a bowl and toss.
  • Add in squash once it’s cold.
  • Allow to chill in the refrigerator for at least 30 minutes before serving.
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