Description
This Summer Italian Spaghetti Salad Recipe is a refreshing and flavorful dish perfect for picnics, barbecues, or as a light meal on a hot day. With a medley of fresh vegetables, savory salami, creamy mozzarella, and zesty Italian dressing, it’s a delightful fusion of flavors that will please everyone.
Ingredients
Scale
Spaghetti:
- 12 oz spaghetti, broken in half
Vegetables:
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (sliced and halved)
- 1/2 cup red bell pepper (diced)
- 1/4 cup red onion (thinly sliced)
Additional Ingredients:
- 1/2 cup black olives (sliced)
- 1/2 cup salami (diced)
- 1/2 cup mozzarella pearls or cubed mozzarella
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 3/4 cup Italian dressing (store-bought or homemade)
- Salt and black pepper to taste
Instructions
- Cook the Spaghetti: Cook the spaghetti in salted boiling water until al dente. Drain and rinse under cold water.
- Prepare the Salad: In a large bowl, combine the cooked spaghetti with cherry tomatoes, cucumber, bell pepper, red onion, black olives, salami, mozzarella, Parmesan, and parsley.
- Add Dressing: Pour Italian dressing over the salad and toss to coat evenly. Season with salt and pepper.
- Chill and Serve: Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
- For a vegetarian version, omit the salami.
- You can use any short pasta for variation.
- The salad tastes even better the next day after the flavors have had time to develop.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
