Description
A refreshing and hearty spaghetti salad featuring al dente pasta combined with fresh vegetables, savory salami, tangy olives, and parmesan cheese, all tossed in a zesty Italian dressing. Perfect for potlucks, picnics, or as a light meal, this colorful salad is chilled to blend flavors and served cold.
Ingredients
Scale
Pasta
- 1 lb spaghetti
Vegetables & Add-ins
- 2 cups grape tomatoes, halved
- 2 large cucumbers, halved and sliced
- 1 cup salami slices, quartered
- 1 medium red onion, thinly sliced
- 1 medium bell pepper, diced
- 2 cans ripe olives (2-¼ ounces each), sliced and drained
Cheese & Herbs
- ¾ cup parmesan cheese, grated
- 3 tbsp Italian parsley, chopped
- 1 tbsp fresh basil, chopped
Dressing & Seasoning
- 1 ½ cups Italian salad dressing
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Once cooked, drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool the pasta. Allow it to drain completely until very dry to avoid excess moisture in the salad.
- Prepare the Ingredients: While the pasta is cooking, halve the grape tomatoes, slice the cucumbers and red onion thinly, dice the bell pepper, quarter the salami slices, and slice and drain the olives. Grate the parmesan cheese and chop the Italian parsley and fresh basil.
- Assemble the Salad: In a large mixing bowl, combine all the prepared vegetables, salami, herbs, and grated parmesan cheese. Add the drained and cooled spaghetti over the mixture.
- Add Dressing and Toss: Pour the Italian salad dressing evenly over the salad ingredients. Toss everything thoroughly to ensure all components are well coated and evenly distributed. Taste and season with salt and pepper as desired.
- Chill and Serve: Refrigerate the assembled salad for at least 30 minutes before serving to allow the flavors to meld. Toss the salad again before serving and adjust seasoning if needed.
Notes
- Ensure the pasta is very dry before adding it to prevent a watery salad.
- Chilling the salad for at least 30 minutes helps the flavors to blend better.
- For a vegetarian version, omit the salami or substitute with plant-based alternatives.
- This salad holds well for up to 2 days refrigerated in an airtight container.
- You can customize the vegetables based on seasonal availability.
