Description
Italian Spaghetti Salad is a vibrant, tangy pasta salad featuring spaghetti, crisp veggies, savory meats, olives, and cheese tossed in a zesty Italian dressing. Perfect for potlucks, picnics, or meal prep, it’s a cold pasta dish everyone loves.
Ingredients
- 12 oz spaghetti, broken in half
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, chopped (any color)
- 1/2 red onion, thinly sliced
- 1/2 cup black or Kalamata olives, sliced
- 1/2 cup salami or pepperoni, diced
- 1 cup mozzarella or provolone cheese, cubed
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or basil
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning or dried oregano
- Salt and black pepper, to taste
- Pinch of sugar (optional)
Instructions
- Cook spaghetti in salted water until al dente. Drain and rinse under cold water. Drizzle with a bit of olive oil to prevent sticking.
- In a large bowl, combine cooled spaghetti, tomatoes, cucumber, bell peppers, red onion, olives, salami, and cheese.
- In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, Italian seasoning, salt, pepper, and sugar if using.
- Pour the dressing over the salad and toss well to combine.
- Chill for at least 30 minutes. Top with Parmesan and fresh herbs before serving.
Notes
- Swap spaghetti with rotini, penne, or gluten-free pasta.
- Make it vegetarian by omitting meat and adding chickpeas or artichokes.
- Add sun-dried tomatoes, banana peppers, or pepperoncini for extra tang.
- Mix in a bit of mayo or Greek yogurt for a creamier variation.
- Fresh herbs like basil or parsley add brightness and color.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg
