Description
This Summer Italian Spaghetti Salad is a vibrant and refreshing pasta salad perfect for warm weather. It combines al dente pasta, crisp vegetables, savory salami, and a zesty homemade Italian dressing, finished with Parmesan cheese and a hint of paprika. Ideal for potlucks, picnics, or a light meal.
Ingredients
Scale
Vegetables & Pasta
- 16 oz thin spaghetti, halved
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 medium green pepper, diced
- ½ small red onion, diced
- ½ cup black olives, drained, thinly sliced
Meat
- 1 cup Salami slices (or pepperoni), cut into small pieces
Cheese
- 1 cup grated Parmesan cheese
- 3 TBSP Parmesan cheese (for dressing)
Seasonings & 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
- Salt and pepper to taste (for dressing)
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 8-10 minutes. Drain the pasta and rinse it under cold water to halt the cooking process. Toss with a small amount of olive oil to prevent sticking and refrigerate to cool completely.
- Prepare the vegetables and salami: While the pasta is cooling, dice the cucumber, green pepper, and red onion. Cut the cherry tomatoes in half and thinly slice the black olives and salami into small pieces, preparing all ingredients for the salad assembly.
- Make the dressing: In a mixing bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, dried basil, fresh lemon juice, minced garlic, 3 tablespoons of Parmesan cheese, salt, and pepper until the dressing is well combined and emulsified.
- Assemble the salad: Transfer the fully cooled pasta into a large bowl. Add the prepared vegetables, sliced salami, and olives. Pour the dressing over the mixture and toss thoroughly to ensure everything is evenly coated with the flavorful dressing.
- Finish and chill: Stir in the grated Parmesan cheese and sprinkle paprika over the salad. Adjust seasoning with additional salt and pepper if needed. Cover the bowl and refrigerate the salad for at least 2 hours, allowing the flavors to meld and the salad to chill for best taste before serving.
Notes
- For a vegetarian version, omit the salami and consider adding chickpeas or extra vegetables.
- Make sure to rinse the pasta in cold water to stop overcooking and to keep the pasta from sticking.
- The salad tastes best after chilling for a few hours or overnight to allow the flavors to develop and meld together.
- Use freshly grated Parmesan for the best flavor in the salad and dressing.
- If preferred, substitute black olives with Kalamata olives for a stronger taste.
