Description
A refreshing Italian spaghetti salad packed with vegetables, salami, and zesty dressing, perfect for summer meals and gatherings.
Ingredients
Scale
- 16 oz thin spaghetti, halved
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup salami or pepperoni, chopped
- 1 medium green pepper, diced
- 1/2 small red onion, diced
- 1/2 cup black olives, sliced
- 1 cup Parmesan cheese
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 1/2 cups olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon oregano
- 1 1/2 teaspoons basil
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 3 tablespoons Parmesan cheese
Instructions
- Cook spaghetti until al dente, drain, rinse, and cool
- Chop all vegetables and prepare ingredients
- Mix dressing ingredients in a bowl
- Combine pasta and vegetables in a large bowl
- Pour dressing over and toss to coat
- Add Parmesan cheese and seasoning
- Refrigerate for at least 2 hours before serving
Notes
- Chill before serving for best flavor
- Use fresh vegetables for better taste
- Adjust dressing to preference
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 404
- Sugar: 1
- Sodium: 574
- Fat: 41
- Saturated Fat: 8
- Unsaturated Fat: 31
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 7
- Cholesterol: 19