Description
This Summer Italian Spaghetti Salad is a refreshing and flavorful dish perfect for warm weather gatherings. Combining al dente spaghetti with fresh cherry tomatoes, cucumber, green pepper, red onion, black olives, and savory salami, all tossed in a zesty homemade dressing featuring olive oil, red wine vinegar, garlic, oregano, basil, lemon juice, and Parmesan cheese. Chilled to meld flavors, this salad is a vibrant, easy-to-make meal or side dish ideal for summer lunches, picnics, or potlucks.
Ingredients
Scale
Pasta
- 16 oz thin spaghetti, halved
Vegetables & Meat
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 medium green pepper, diced
- ½ small red onion, diced
- ½ cup black olives, drained, thinly sliced
- 1 cup salami slices (or pepperoni), cut into small pieces
Cheese
- 1 cup grated Parmesan cheese
- 3 TBSP Parmesan cheese (for dressing)
Seasonings & Dressing
- 1 ½ cups extra virgin olive oil
- 3 TBSP red wine vinegar
- 1 TBSP dried oregano
- 1 ½ tsp dried basil
- 1 TBSP fresh squeezed lemon juice
- 2 garlic cloves, minced
- 1 tsp paprika
- Salt & pepper to taste
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the halved thin spaghetti and cook until al dente, approximately 8-10 minutes. Drain the pasta and rinse with cold water to stop the cooking process.
- Prevent sticking: Toss the drained spaghetti with a small amount of olive oil to prevent it from sticking together. Then refrigerate the pasta until it is fully cooled.
- Prepare vegetables and salami: While the pasta cools, dice the cucumber, red onion, and green pepper. Halve the cherry tomatoes. Thinly slice the black olives and cut the salami into small pieces.
- 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 of Parmesan cheese, salt, and pepper until the mixture is well combined.
- Assemble the salad: Place the cooled pasta in a large mixing bowl. Add the prepared vegetables, salami, and sliced olives. Pour the dressing over the ingredients and toss thoroughly to coat everything evenly.
- Finish and chill: Stir in the grated Parmesan cheese and sprinkle paprika over the salad. Adjust seasoning with extra salt and pepper if desired. Cover the salad and refrigerate it for at least 2 hours to allow the flavors to meld before serving.
Notes
- For best flavor, refrigerate the salad overnight.
- You can substitute pepperoni for salami if preferred.
- Use freshly grated Parmesan cheese for optimal taste and texture.
- Adjust the amount of garlic and lemon juice in the dressing to suit your taste.
- This salad can be made a day ahead, making it perfect for meal prep or entertaining.
