Description
This Summer Italian Spaghetti Salad is a vibrant and refreshing dish perfect for warm-weather meals. Combining al dente spaghetti with fresh vegetables, savory salami, olives, and a zesty homemade dressing, this salad offers a delightful balance of flavors and textures. It’s ideal for potlucks, picnics, or as a satisfying light lunch.
Ingredients
Scale
Pasta
- 16 oz thin spaghetti, halved
Vegetables and Meat
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup Salami slices (or pepperoni), cut into small pieces
- 1 medium green pepper, diced
- ½ small red onion, diced
- ½ cup black olives, drained, thinly sliced
Cheese and Seasonings
- 1 cup grated Parmesan cheese
- 3 TBSP Parmesan cheese (for dressing)
- 1 teaspoon paprika
- Salt & pepper to taste
Dressing
- 1 ½ cups Extra Virgin Olive Oil
- 3 TBSP red wine vinegar
- 1 TBSP dried oregano
- 1 ½ teaspoon dried basil
- 1 TBSP fresh squeezed lemon juice
- 2 garlic cloves, minced
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the halved thin spaghetti and cook until al dente, about 8-10 minutes. Drain the pasta and rinse it with cold water to stop the cooking process. Toss with a little olive oil to prevent sticking and refrigerate until fully cooled.
- Prepare the vegetables and salami: While the pasta cools, dice the cucumber, red onion, and green pepper. Cut the cherry tomatoes in half and slice the black olives and salami into small pieces, preparing them for the salad.
- Make the dressing: In a bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, dried basil, fresh lemon juice, minced garlic, 3 tablespoons Parmesan cheese, and salt and pepper until well combined, creating a flavorful salad dressing.
- Assemble the salad: Place the chilled pasta in a large bowl. Add the prepared vegetables, salami, and olives. Pour the dressing over the mixture and toss thoroughly to ensure everything is evenly coated with the dressing.
- Finish and chill: Stir in one cup of grated Parmesan cheese and sprinkle the salad with paprika. Taste and adjust the seasoning with additional salt and pepper if needed. Cover the salad with a lid or plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld before serving.
Notes
- Halving the spaghetti helps it mix better with the other salad ingredients and makes it easier to eat.
- Rinsing the pasta with cold water stops the cooking process and helps the salad stay fresh and firm.
- The salad tastes best after chilling for a couple of hours to enhance the flavor melding.
- You can substitute salami with pepperoni or omit meat to make it vegetarian.
- Adjust the amount of paprika and garlic in the dressing to your taste preferences.
