Description
This Summer Italian Spaghetti Salad is a vibrant, refreshing dish perfect for warm-weather gatherings. Combining al dente spaghetti with fresh vegetables, savory salami, and a tangy homemade dressing, it offers a delicious balance of flavors and textures. The salad is chilled to meld the flavors, making it an ideal make-ahead option for picnics, barbecues, or light lunches.
Ingredients
Scale
Salad Ingredients
- 16 oz thin spaghetti, halved
- 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
- 1 cup grated Parmesan cheese
- 1 teaspoon paprika
- Salt & pepper to taste
Dressing Ingredients
- 1 ½ cups extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1 ½ teaspoons dried basil
- 1 tablespoon fresh squeezed lemon juice
- 2 garlic cloves, minced
- 3 tablespoons Parmesan cheese
- Salt and 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 to 10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process. Toss lightly with olive oil to prevent sticking, then refrigerate until fully cooled.
- Prepare the 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 to prepare for the salad.
- Make the dressing: In a bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, dried basil, fresh squeezed lemon juice, minced garlic, Parmesan cheese, salt, and pepper until the dressing is well combined and emulsified.
- Assemble the salad: Place the chilled spaghetti in a large bowl. Add the diced vegetables, sliced salami, and olives. Pour the dressing over the mixture and toss everything thoroughly to ensure even coating.
- Finish and chill: Stir in the grated Parmesan cheese, sprinkle with paprika, and season with additional salt and pepper if necessary. Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld before serving.
Notes
- For a vegetarian option, substitute salami with roasted vegetables or chickpeas.
- Make sure to rinse the cooked pasta with cold water to prevent overcooking and sticking.
- The salad tastes best when chilled for a few hours, but it can be served immediately if needed.
- Use good quality extra virgin olive oil for the dressing to enhance the flavor.
- Optional: Add fresh basil leaves for an extra fresh herb aroma.
