1cupSalami slices (or pepperoni, or both), cut into small pieces
1mediumgreen pepper, diced
1/2smallred onion, diced
1/2cupblack olives, drained, thinly sliced
1bottleItalian salad dressing, OR MAKE YOUR OWN (recipe below)
1cupgrated Parmesan cheese
Salt & pepper to taste
Homemade Italian Dressing
1 1/2cupsExtra Virgin Olive Oil
3TBSPred wine vinegar
1 1/2teaspoondried basil
1TBSPfresh squeezed lemon, plus more to taste
2garlic cloves, minced
3 TBSPParmesan cheese
Salt and 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!