Description
A refreshing and flavorful Italian Spaghetti Salad that is perfect for summer picnics or as a make-ahead lunch option. This cold pasta salad is loaded with cherry tomatoes, crunchy vegetables, savory salami (optional), and creamy mozzarella, all tossed in a zesty Italian dressing.
Ingredients
Scale
Spaghetti Salad:
- 12 ounces spaghetti, broken into thirds
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup salami, sliced into strips (optional)
- 1/2 cup mozzarella pearls or cubes
- 1/4 cup grated Parmesan cheese
- 3/4 cup Italian dressing
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the spaghetti: Boil the spaghetti in salted water until al dente. Drain, rinse under cold water, and toss with olive oil.
- Prepare the salad: In a large bowl, combine spaghetti, cherry tomatoes, cucumber, bell peppers, red onion, olives, salami, mozzarella, and Parmesan.
- Add dressing: Pour Italian dressing over the salad, sprinkle with oregano, salt, and pepper. Toss to coat.
- Chill and serve: Refrigerate for at least 1 hour. Garnish with parsley before serving.
Notes
- Feel free to customize the vegetable mix.
- For a vegetarian version, substitute salami with chickpeas.
- This salad is great for picnics or as a make-ahead meal.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
