Spirulina is a microalga that is recognized as GRAS (Generally Recognized As Safe) and has authorized consumption as food or food supplement. Within this context, the objective of this study was to develop extruded food added of Spirulina sp. LEB 18 and to verify the influence of this microalga on the color parameters. The microalga used was Spirulina sp. LEB 18 isolated from Mangueira Lagoon and cultivated in raceway tanks. Two formulations of extruded snacks were prepared, one containing 2.6% microalgal biomass and one without microalga addition. Afterwards, the color parameters luminosity (L*), Chroma (a* and b*), chromaticity (C), hue angle (h) and total color variation (ΔE) were evaluated on the extrudates. The results for the sample containing Spirulina sp. LEB 18 were 34.13 ± 1.11; 0.45 ± 0.05; 10.65 ± 1.00; 10.66 ± 0.99 and 87.58 ± 0.38 for L *, a *, b *, C and h, respectively. The addition of microalga significantly influenced (p <0.05) all parameters, with total color variation of 30.50 ± 0.98. It was concluded that addition of 2.6% of Spirulina sp. LEB 18 in the extrudates causes reduction of L *, b * and C * and results in high total color variation.