Southwest Style: Add corn, black beans, cilantro, and a squeeze of lime.

Mediterranean Twist: Swap Italian dressing for lemon-olive oil and add feta, chickpeas, and sun-dried tomatoes.

Protein Boost: Toss in grilled chicken, salami slices, or chickpeas for a more filling dish.

Spicy Kick: Mix in chopped pepperoncini or crushed red pepper flakes.

Herb-Forward Version: Add fresh basil, parsley, or dill for a bright finish.

FAQ:

Q: Can I use a different kind of pasta?
Absolutely—rotini, penne, or linguine all work well, but spaghetti gives the salad its classic texture.

Q: How far ahead can I make this salad?
You can prepare it up to 24 hours in advance; the flavors only improve!

Q: Can I make it gluten-free?
Yes—use your favorite gluten-free spaghetti and rinse well after cooking.

Q: What if I don’t like olives or onions?
Simply leave them out or replace with ingredients you prefer; this recipe is very flexible.