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Spaghetti Pasta Salad with Italian Dressing Recipe

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A delicious and refreshing Spaghetti Pasta Salad tossed with a tangy Italian dressing, loaded with fresh vegetables, savory salami, and Parmesan cheese. Perfect for picnics, potlucks, or a quick summer meal, this salad combines al dente pasta with vibrant flavors and a zesty homemade dressing.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Pasta Salad

  • 1 16 oz package 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 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • Salt & pepper to taste

Italian Dressing (Homemade)

  • 1 ½ cups extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 ½ teaspoons dried basil
  • 1 tablespoon fresh squeezed lemon juice (plus more to taste)
  • 2 garlic cloves (minced)
  • 3 tablespoons Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Cook the Pasta: Cook spaghetti according to package directions, usually 1 minute less for al dente texture. Drain and rinse under cold water to stop cooking. Add a drizzle of olive oil and toss to prevent sticking. Refrigerate until cool.
  2. Mix the Salad Ingredients: In a large bowl, combine the cooled spaghetti with cherry tomatoes, diced cucumber, salami pieces, diced green pepper, diced red onion, and sliced black olives.
  3. Prepare the Dressing: In a separate bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, dried basil, freshly squeezed lemon juice, minced garlic, Parmesan cheese, salt, and pepper until well combined.
  4. Toss Salad with Dressing: Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly. Sprinkle in the grated Parmesan cheese and paprika, stirring gently to mix.
  5. Chill and Serve: Cover the salad and refrigerate for at least 2 hours to allow flavors to meld. Serve chilled as a refreshing side dish or light meal.

Notes

  • For best flavor, make the salad a few hours ahead or the night before serving.
  • You can substitute salami with pepperoni or use a combination of both for varied flavor.
  • If you prefer a milder onion flavor, soak diced red onions in cold water for 10 minutes before adding to the salad.
  • Add additional lemon juice if you want a more tangy dressing.
  • This salad keeps well in the refrigerator for up to 2 days.