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Spaghetti Salad Recipe

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes (plus chilling time)
  • Yield: 8 servings 1x
  • Category: Side-dishes
  • Method: No-cook
  • Cuisine: American, Italian-inspired
  • Diet: Vegetarian

Description

This vibrant Spaghetti Salad is an easy, crowd-pleasing dish loaded with fresh vegetables, savory salami, tangy Italian dressing, and a sprinkle of cheese and herbs. It’s ideal for potlucks, summer barbecues, or as a flavorful side for any main course.

Ingredients

Units 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 (2–1/4 ounces each), sliced and drained

  • Cheese & Herbs

  • 3/4 cup parmesan cheese, grated
  • 3 tbsp Italian parsley, chopped
  • 1 tbsp fresh basil, chopped

  • Dressing & Seasoning

  • 1 1/2 cups Italian salad dressing
  • Salt and pepper to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil, add the spaghetti, and cook according to the package directions until al dente. Once cooked, drain the pasta and rinse it thoroughly under cold water to stop cooking. Allow it to continue draining until the pasta is very dry to prevent excess moisture in the salad.
  2. Prepare the Ingredients: While the pasta is cooking, halve the grape tomatoes, slice the cucumbers and red onion, dice the bell pepper, quarter the salami slices, and slice and drain the olives. Grate the parmesan and chop the parsley and basil.
  3. Assemble the Salad: In a large mixing bowl, combine all the prepared vegetables, salami, herbs, and grated parmesan cheese. Add the drained and cooled spaghetti on top.
  4. Add Dressing and Toss: Pour the Italian salad dressing over the salad ingredients. Toss thoroughly to ensure everything is evenly coated and distributed. Taste and season with salt and pepper as desired.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to let the flavors blend. Toss again before serving and adjust seasoning if needed.

Notes

  • Chilling the salad allows flavors to meld and improves texture.
  • Use gluten-free spaghetti to make this dish gluten-free.
  • Additional vegetables such as zucchini or carrots can be added for extra color and crunch.
  • For a vegetarian version, omit the salami.
  • Best served cold and can be prepared a day in advance.

Nutrition

  • Serving Size: 1 cup (approx. 180g)
  • Calories: 320
  • Sugar: 5g
  • Sodium: 740mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 15mg

Find it online: https://emilyquickdinners.com/spaghetti-salad-recipe/