Spaghetti Pasta Salad with Italian Dressing Recipe
Introduction
Spaghetti Pasta Salad is a fresh and flavorful dish perfect for warm days and casual gatherings. Combining tender spaghetti with crisp vegetables, savory salami, and a zesty Italian dressing, it’s a crowd-pleaser that’s easy to prepare ahead of time.
Ingredients
- 1 (16 oz) package thin spaghetti, halved
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup salami slices (or pepperoni, or both), cut into small pieces
- 1 medium green pepper, diced
- ½ small red onion, diced
- ½ cup black olives, drained and thinly sliced
- 1 bottle Italian salad dressing, or homemade dressing (recipe below)
- 1 cup grated Parmesan cheese
- 1 teaspoon paprika
- Salt and pepper to taste
Homemade Italian Dressing
- 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, plus more to taste
- 2 garlic cloves, minced
- 3 tablespoons Parmesan cheese
- Salt and pepper to taste
Instructions
- Step 1: Cook the spaghetti according to package directions, usually one minute less than recommended to keep it al dente. Drain and rinse under cold water. Drizzle a little olive oil over the pasta to prevent sticking, then refrigerate until cool.
- Step 2: In a large bowl, combine the cooked spaghetti with cherry tomatoes, cucumber, salami, green pepper, red onion, and black olives.
- Step 3: If making your own dressing, whisk together olive oil, red wine vinegar, oregano, basil, lemon juice, minced garlic, Parmesan, salt, and pepper in a small bowl.
- Step 4: Pour the Italian dressing (store-bought or homemade) over the pasta mixture and toss well to coat everything evenly.
- Step 5: Sprinkle paprika and grated Parmesan cheese over the salad and gently stir to combine.
- Step 6: Cover the salad and refrigerate for at least 2 hours to allow flavors to meld before serving.
Tips & Variations
- For a vegetarian version, omit the salami and add extra vegetables like bell peppers, artichoke hearts, or roasted red peppers.
- Use a mix of black and green olives for added flavor complexity.
- Make the salad a day ahead for even better flavor, just toss again before serving.
- Add fresh herbs like basil or parsley for a burst of freshness.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. It’s best served chilled. Before serving, give it a gentle toss to redistribute the dressing, and if needed, add a splash of olive oil or lemon juice to brighten the flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta?
Yes, short pasta like rotini or penne works well for pasta salads and holds dressing nicely. Just adjust cooking time accordingly.
How long does the pasta salad last?
This pasta salad stays fresh for about 3 days when properly stored in the fridge. After that, the veggies may lose their crunch and the dressing can soak in too much.
PrintSpaghetti Pasta Salad with Italian Dressing Recipe
This Spaghetti Pasta Salad with Italian Dressing is a flavorful and colorful dish perfect for picnics, potlucks, or as a refreshing side. It combines al dente spaghetti with fresh vegetables, savory salami, and a tangy homemade Italian dressing, all tossed together and chilled for a delightful, easy-to-make meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Italian-American
Ingredients
Salad Ingredients
- 1 (16 oz) package thin spaghetti, halved
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup salami slices (or pepperoni, or both), 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
Italian Dressing (Homemade)
- 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, plus more to taste
- 2 garlic cloves, minced
- 3 tablespoons Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the halved spaghetti and cook according to package directions, usually about 1 minute less than the package suggests for al dente texture. Drain the pasta, rinse under cold water to stop the cooking process, and drizzle with olive oil to prevent sticking. Transfer to the refrigerator to chill until cool.
- Prepare the salad ingredients: In a large bowl, combine the halved cherry tomatoes, diced cucumber, chopped salami, diced green pepper, diced red onion, and sliced black olives. Toss gently to mix the ingredients.
- Make the Italian dressing: In a separate bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, dried basil, fresh lemon juice, minced garlic, grated Parmesan cheese, salt, and pepper until well combined.
- Assemble the pasta salad: Add the chilled spaghetti to the bowl with the vegetables and meats. Pour the Italian dressing over the salad and toss thoroughly to coat every ingredient evenly. Sprinkle the salad with grated Parmesan cheese and 1 teaspoon paprika, then toss gently again to distribute.
- Chill and serve: Cover the pasta salad with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. Before serving, taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve cold.
Notes
- For a vegetarian version, omit the salami or pepperoni.
- This salad can be made a day ahead to enhance the flavors.
- If short on time, store-bought Italian dressing can be used instead of the homemade version.
- Feel free to add other vegetables like bell peppers or artichoke hearts for extra texture.
- Leftovers keep well in the refrigerator for up to 3 days.
Keywords: Spaghetti pasta salad, Italian dressing pasta, cold pasta salad, summer pasta salad, easy pasta salad recipe
