Spaghetti Pasta Salad with Italian Dressing Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
