Description
A vibrant and refreshing Summer Italian Spaghetti Salad that’s perfect for hot days, combining al dente pasta with fresh vegetables, savory salami, and a homemade tangy Italian dressing. It’s an easy, make-ahead dish that balances flavors and textures in every bite.
Ingredients
Units
Scale
For the Salad
- 16 oz thin spaghetti, halved
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup Salami slices, cut into small pieces
- 1 medium green pepper, diced
- 1/2 small red onion, diced
- 1/2 cup black olives, drained, thinly sliced
- 1 cup grated Parmesan cheese
- 1 teaspoon paprika
- Salt & pepper to taste
Homemade Italian Dressing
- 1 1/2 cups Extra Virgin Olive Oil
- 3 TBSP red wine vinegar
- 1 TBSP dried oregano
- 1 1/2 teaspoon dried basil
- 1 TBSP fresh squeezed lemon juice
- 2 garlic cloves, minced
- 3 TBSP Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil, then cook the spaghetti until al dente, about 8-9 minutes. Drain, rinse with cold water, and drizzle with olive oil to prevent sticking. Refrigerate until thoroughly cooled.
- Prepare the Vegetables and Salami: In a large mixing bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, salami pieces, green pepper, red onion, and sliced black olives.
- Make the Dressing: In a medium bowl, whisk together the olive oil, red wine vinegar, oregano, basil, lemon juice, minced garlic, Parmesan cheese, salt, and pepper until well combined.
- Dress the Salad: Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly. Add the grated Parmesan cheese and stir to incorporate.
- Chill and Serve: Cover the salad and refrigerate for at least 2 hours to allow flavors to meld. Before serving, toss again if needed and garnish with extra Parmesan if desired.
Notes
- For a vegetarian version, omit the salami and add more vegetables or plant-based proteins.
- Use fresh herbs for an enhanced flavor if available.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days.
- Adjust the lemon juice and salt in the dressing to taste for a personalized flavor.
Nutrition
- Serving Size: 1/10th of the salad (about 1 cup)
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg
