Description
This Summer Italian Spaghetti Salad is a refreshing and flavorful dish perfect for picnics, potlucks, or as a light meal on a hot day. It combines al dente spaghetti with a medley of fresh vegetables, savory Italian meats, and creamy mozzarella, all tossed in a zesty dressing.
Ingredients
Scale
Spaghetti Salad:
- 12 ounces spaghetti noodles, broken in half
- 1 ½ cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- ¾ cup black olives, sliced
- 1 cup Italian salami or pepperoni, cut into strips or small chunks
- 1 cup shredded or cubed mozzarella cheese
- 2 tablespoons chopped fresh parsley or basil (optional)
Italian Dressing:
- ¾ cup zesty Italian dressing
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Spaghetti: Cook spaghetti noodles according to package directions until al dente. Drain and rinse under cold water.
- Prepare the Salad: In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, salami or pepperoni, mozzarella, and fresh herbs.
- Make the Dressing: In a separate bowl, whisk together Italian dressing, red wine vinegar, Italian seasoning, garlic powder, salt, and pepper.
- Toss Everything Together: Pour the dressing over the salad and toss well to coat.
- Chill and Serve: Refrigerate for at least 1 hour to allow flavors to meld. Garnish with additional herbs before serving.
Notes
- This salad can be made a day ahead for better flavor.
- Gluten-free spaghetti or alternative pasta shapes can be used.
- For extra tang, add pepperoncini or banana peppers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook (after boiling pasta)
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 640mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg
