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Put it in the refrigerator in an airtight container for 3 to 4 days, but I highly recommend that you do not freeze this salad More Pasta Salad Ideas: Easy Italian Tortellini Pasta Salad Tuscan Pasta Salad Strawberry Avocado Pasta Salad Greek Broccoli Pasta Salad Lemon Chicken Pasta Salad Grinder Salad Pin this now to find it later Pin It Italian Spaghetti Salad Ingredients 16 ounces thin spaghetti, broken into 1 inch pieces 1 pint sliced cherry tomatoes 2 cups diced zucchini, about 1 medum zucchinis 1 cup diced cucumber about 1 large cucumber 1 cup diced green bell pepper, about 1 whole pepper 1 cup red bell pepper, about 1 whole pepper 1 cup diced red onion, about a whole onion 2 (4-ounce) cans drained sliced ripe olives 1 cup Italian salami, cut in half Italian Dressing cup olive oil cup red wine vinegar 2 tablespoons Italian seasoning 2 teaspoons granulated sugar cup grated parmesan cheese 2 teaspoons sesame seeds 1 teaspoon paprika teaspoon celery seed teaspoon garlic powder teaspoon salt teaspoon ground black pepper Instructions Cook 16 ounces thin spaghetti, in a large pot of boiling water according to package directions