Description
A vibrant and refreshing Spaghetti Salad combining perfectly cooked al dente spaghetti with a colorful mix of fresh vegetables, savory salami, ripe olives, and a zesty Italian dressing. This easy-to-make pasta salad is ideal for summer gatherings, potlucks, or a quick nutritious meal, with a delightful balance of textures and bold flavors enhanced by parmesan cheese and fresh herbs.
Ingredients
Scale
Pasta
- 1 lb spaghetti
Vegetables & Add-ins
- 2 cups grape tomatoes, halved
- 2 large cucumbers, halved and sliced
- 1 cup salami slices, quartered
- 1 medium red onion, thinly sliced
- 1 medium bell pepper, diced
- 2 cans ripe olives (2-¼ ounces each), sliced and drained
Cheese & Herbs
- ¾ cup parmesan cheese, grated
- 3 tbsp Italian parsley, chopped
- 1 tbsp fresh basil, chopped
Dressing & Seasoning
- 1 ½ cups Italian salad dressing
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package directions until al dente, which usually takes about 8-10 minutes. Once cooked, drain the pasta and immediately rinse it thoroughly under cold water to halt the cooking process and remove excess starch.
- Drain and Dry Pasta: Allow the spaghetti to continue draining completely until it is very dry. This step is crucial to prevent excess moisture from diluting the salad dressing and making the salad soggy.
- Prepare the Ingredients: While the pasta is cooking and draining, halve the grape tomatoes, slice the cucumbers and red onion thinly, dice the bell pepper, quarter the salami slices, and slice and drain the olives. Grate the parmesan cheese and chop the Italian parsley and fresh basil finely.
- Assemble the Salad: In a large mixing bowl, combine all the prepared vegetables, salami, fresh herbs, and grated parmesan cheese. Add the drained and cooled spaghetti on top of these ingredients to keep the pasta separate and easy to toss.
- Add Dressing and Toss: Pour 1 ½ cups of Italian salad dressing evenly over the salad ingredients. Toss thoroughly using tongs or salad spoons to ensure every element is evenly coated with the dressing and well distributed throughout the salad. Taste and season with salt and pepper according to your preference.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together beautifully. Before serving, toss the salad again to redistribute dressing, and adjust seasoning if needed for the best flavor.
Notes
- For best results, use freshly grated parmesan cheese rather than pre-grated for enhanced flavor and texture.
- To keep the salad fresh longer, store dressing separately and add just before serving if preparing far in advance.
- You can substitute salami with pepperoni or omit meat to make it vegetarian-friendly.
- If a less salty salad is preferred, rinse olives briefly before adding to reduce sodium.
- This salad can be made a few hours ahead and kept refrigerated; just toss again before serving.
