1cup5 oz thin salami slices, cut into small pieces (or pepperoni)
1medium green pepperdiced
1/2small red oniondiced
1/2cupblack olivesthinly sliced
1bottle8 ounces Italian salad dressing (we buy DeLallo brand)
1cupgrated Parmesan cheese
Salt & pepper to taste
Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain and rinse. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool. Cook the spaghetti according to package directions.
Place in a large bowl; add tomatoes, cucumber, salami, pepper, red onion, and olives.
Combine remaining ingredients; pour over salad and toss to coat. Add the Parmesan cheese; gently stir together. Cover and refrigerate for at least 2 hours; serve!
Originally posted JULY 2017
Reluctant Entertainer - Summer Italian Spaghetti Salad Recipe