Description
This Summer Italian Spaghetti Salad is a vibrant and refreshing pasta dish perfect for warm weather gatherings. Combining al dente spaghetti with a colorful mix of fresh vegetables, savory salami, and a zesty homemade Italian dressing, this salad offers a balanced blend of textures and flavors. Chilled and tossed with grated Parmesan and aromatic herbs, it makes an ideal light lunch or a delightful side dish for any summer meal.
Ingredients
Scale
Pasta
- 16 oz thin spaghetti, halved
Vegetables and Meats
- 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
- 1 cup grated Parmesan cheese
- 3 TBSP Parmesan cheese (for dressing)
Seasonings and Dressing
- 1 teaspoon paprika
- Salt & pepper to taste
- 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 spaghetti and cook until al dente, about 8-10 minutes. Drain the pasta and rinse it with cold water to halt further cooking. Toss the pasta with a small amount of olive oil to prevent sticking, then refrigerate until completely cooled.
- Prepare the vegetables and salami: While the pasta cools, dice the cucumber, green pepper, and red onion. Halve the cherry tomatoes, and slice the black olives and salami into small pieces. Set aside.
- Make the dressing: In a bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, dried basil, fresh lemon juice, minced garlic, Parmesan cheese, salt, and pepper until well blended.
- Assemble the salad: In a large bowl, combine the chilled spaghetti, prepared vegetables, salami, and black olives. Pour the dressing over and toss thoroughly to coat all ingredients evenly.
- Finish and chill: Stir in the grated Parmesan cheese and sprinkle the salad with paprika. Taste and season with additional salt and pepper if desired. Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld before serving.
Notes
- For best results, use thin spaghetti as it absorbs the dressing better and blends nicely with the vegetables.
- Chilling the salad for at least 2 hours enhances the flavor integration.
- You can substitute salami with pepperoni or omit for a vegetarian version.
- Adjust the amount of garlic and lemon juice to taste depending on your preference.
- This salad is great for make-ahead meals and picnics, keeping well refrigerated for up to 3 days.
