Summer Italian Spaghetti Salad Recipe
This Summer Italian Spaghetti Salad Recipe is a cold spaghetti salad with Italian dressing, perfect for summer entertaining.
Ingredients
- 1 16 oz pkg thin spaghetti, halved
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup Salami slices (or pepperoni, or both), cut into small pieces
- 1 medium green pepper, diced
- ½ small red onion, diced
- ½ cup black olives, drained, thinly sliced
- 1 bottle Italian salad dressing, OR MAKE YOUR OWN (recipe below)
- 1 cup grated Parmesan cheese
- 1 teaspoon paprika
- Salt & pepper to taste
Homemade Italian Dressing
- 1 ½ cups Extra Virgin Olive Oil
- 3 TBSP red wine vinegar
- 1 TBSP dried oregano
- 1 ½ teaspoon dried basil
- 1 TBSP fresh squeezed lemon, plus more to taste
- 2 garlic cloves, minced
- 3 TBSP Parmesan cheese
- Salt and pepper to taste
Instructions
- 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.
- 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!
Notes
Originally posted JULY 2017
Nutrition Facts
Calories: 404kcal, Carbohydrates: 5g, Protein: 7g, Fat: 41g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 27g, Cholesterol: 19mg, Sodium: 574mg, Potassium: 164mg, Fiber: 1g, Sugar: 1g, Vitamin A: 360IU, Vitamin C: 14mg, Calcium: 131mg, Iron: 1mg