Spaghetti Salad Recipe
A delightful cold spaghetti salad with a vibrant Italian dressing, perfect for summer gatherings and picnics.
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Servings: 10
Ingredients
- 1 16 oz package of thin spaghetti, halved
- 1 cup cherry tomatoes halved
- 1 cup diced cucumber
- 1 cup sliced salami or pepperoni or a combination, cut into small pieces
- 1 medium green bell pepper diced
- ½ small red onion finely diced
- ½ cup black olives thinly sliced and drained
- 1 cup grated Parmesan cheese
- 1 bottle Italian salad dressing or homemade (recipe below)
- 1 teaspoon paprika
- Salt and pepper to taste
For Homemade Italian Dressing:
- 1 ½ cups extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1 ½ teaspoons dried basil
- 1 tablespoon freshly squeezed lemon juice plus more to taste
- 2 garlic cloves minced
- 3 tablespoons Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the spaghetti according to the package instructions, reducing the cooking time by about 1 minute for a firmer texture (al dente). Drain and rinse with cold water. Drizzle with a little olive oil to prevent sticking, then refrigerate until cool.
- In a large mixing bowl, combine the cooled spaghetti with the cherry tomatoes, cucumber, salami or pepperoni, green bell pepper, red onion, and black olives.
- Whisk together the Italian salad dressing ingredients if making from scratch, or shake the store-bought dressing well. Pour the dressing over the salad ingredients and toss to coat evenly.
- Sprinkle with grated Parmesan cheese and paprika, and season with salt and pepper to taste. Mix gently to combine all the ingredients.
- Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld. Serve chilled.