Description
A delightful and refreshing Italian Spaghetti Salad perfect for picnics and summer gatherings. This colorful salad combines al dente spaghetti with cherry tomatoes, crunchy cucumbers, bell peppers, and savory salami, all tossed in a zesty Italian dressing.
Ingredients
Scale
Pasta Salad:
- 12 ounces spaghetti, broken in half
Vegetables:
- 1 1/2 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
Additional:
- 1/2 cup salami or pepperoni, diced (optional)
- 1/2 cup shredded Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 3/4 cup Italian dressing (store-bought or homemade)
Instructions
- Cook the Spaghetti: Boil the spaghetti until al dente. Rinse under cold water and drain.
- Prepare the Salad: In a large bowl, combine the pasta, tomatoes, cucumber, bell pepper, onion, olives, and salami if using.
- Add Flavor: Mix in Parmesan, parsley, garlic powder, Italian seasoning, salt, and pepper.
- Toss with Dressing: Pour Italian dressing over the salad and toss until well coated.
- Chill and Serve: Refrigerate for at least 1 hour before serving.
Notes
- This salad tastes even better when made ahead and chilled overnight.
- For a vegetarian version, omit the salami and add mozzarella pearls or artichoke hearts for extra flavor.
- Adjust seasonings before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after boiling pasta)
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
