There is nothing quite like a refreshing, vibrant pasta dish to celebrate the sunniest days, and this Summer Italian Spaghetti Salad Recipe hits all the right notes. Bursting with crisp vegetables, zesty herbs, and savory bites of salami, it’s an easy-to-make salad that’s perfect for gatherings or a light lunch. Each forkful delivers a delightful mix of textures and bright flavors that truly capture the spirit of summer Italian cuisine.
Ingredients You’ll Need
This Summer Italian Spaghetti Salad Recipe calls for a handful of simple yet essential ingredients that come together harmoniously to create an unbeatable balance of taste and color. Every ingredient has a purpose, whether it’s the bite of the salami, the freshness of the tomatoes, or the rich parmesan that ties it all together.
- 16 oz thin spaghetti, halved: The base of the salad; halving the spaghetti makes it easier to eat and blend with the other ingredients.
- 1 cup cherry tomatoes, halved: Adds a juicy sweetness and vibrant red color to the dish.
- 1 cup cucumber, diced: Provides a refreshing crunch that contrasts beautifully with the pasta.
- 1 cup salami slices, cut into small pieces: Brings a savory, slightly spicy element that complements the fresh veggies.
- 1 medium green pepper, diced: Offers crispness and a mild peppery flavor to brighten each bite.
- ½ small red onion, diced: Adds a subtle sharpness and lovely purple hue.
- ½ cup black olives, drained and thinly sliced: Gives a briny tang that elevates the overall flavor profile.
- 1 cup grated Parmesan cheese: Infuses a nutty, salty richness that’s classic in Italian dishes.
- 1 teaspoon paprika: Sprinkled on top for a gentle smoky kick and extra color.
- Salt and pepper to taste: Essential seasonings that bring out all the natural flavors.
- 1 ½ cups extra virgin olive oil: The heart of the dressing, adding a silky texture and fruity notes.
- 3 tablespoons red wine vinegar: Balances the oil with bright acidity, keeping the salad lively.
- 1 tablespoon dried oregano: Infuses that unmistakable Italian herb aroma.
- 1 ½ teaspoons dried basil: Adds a sweet, aromatic touch that pairs beautifully with the tomatoes.
- 1 tablespoon fresh squeezed lemon juice: Lends a fresh citrus brightness to the dressing.
- 2 garlic cloves, minced: Provides a savory depth that rounds out the flavors.
- 3 tablespoons Parmesan cheese: For mixing into the dressing, enhancing richness.
How to Make Summer Italian Spaghetti Salad Recipe
Step 1: Cook and Cool the Spaghetti
Start by bringing a large pot of salted water to a rolling boil. Add the halved thin spaghetti and cook it just until al dente, about 8 to 10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process immediately. Toss the pasta with a drizzle of olive oil to keep the strands from sticking and pop it in the refrigerator to chill completely. This cooling step ensures the spaghetti stays firm and perfect for the salad texture.
Step 2: Prepare Fresh Vegetables and Salami
While the pasta is chilling, get your knife ready to dice the cucumber, green pepper, and red onion, and halve the cherry tomatoes. Slice the black olives and cut the salami slices into small, bite-sized pieces. The variety of fresh and cured ingredients at this stage sets the scene for the salad’s vibrant depth and welcome contrast of flavors.
Step 3: Whisk Together the Zesty Dressing
In a bowl, combine the extra virgin olive oil, red wine vinegar, dried oregano, dried basil, fresh lemon juice, minced garlic, and the 3 tablespoons of Parmesan cheese. Season the mixture with salt and pepper and whisk it vigorously until everything is well integrated and the dressing has a smooth, cohesive texture. This flavorful dressing is the magic that ties all the ingredients together in the Summer Italian Spaghetti Salad Recipe.
Step 4: Combine Pasta, Veggies, and Dressing
Transfer your chilled spaghetti into a large mixing bowl. Add in all the freshly chopped vegetables, salami, and olives. Pour the dressing over everything, then gently toss it all together, making sure each strand and chunk is evenly coated. This ensures every bite bursts with the lively tastes and textures that make this salad unforgettable.
Step 5: Finish and Chill
Finally, stir in the grated Parmesan cheese and sprinkle the paprika evenly over the salad. Taste and adjust the seasoning with more salt and pepper if needed. Cover the bowl and refrigerate for at least two hours before serving. This resting time allows the flavors to meld beautifully, creating a wonderfully cohesive and refreshing dish.
How to Serve Summer Italian Spaghetti Salad Recipe
Garnishes
A sprinkle of fresh basil leaves or a few extra shavings of Parmesan makes an elegant and tasty garnish. Adding a couple of lemon wedges on the side invites diners to squeeze in a little extra zing for a bright, fresh lift right before eating.
Side Dishes
This salad pairs wonderfully with grilled chicken, crusty garlic bread, or a simple green salad. Its bold flavors and hearty ingredients let it stand out while complementing lighter sides perfectly, making any meal feel like a leisurely Italian feast.
Creative Ways to Present
Serve this salad in a large rustic wooden bowl for a welcoming, family-style vibe or transfer it into individual glass jars for a charming picnic presentation. You can also turn it into mini pasta cups using lettuce leaves or large basil leaves as edible vessels for a fun finger-food twist.
Make Ahead and Storage
Storing Leftovers
Store leftover Summer Italian Spaghetti Salad Recipe in an airtight container in the refrigerator for up to three days. The salad holds its texture well thanks to the chilled pasta and crisp vegetables, but the flavors intensify the longer it rests.
Freezing
This salad is best enjoyed fresh and doesn’t freeze well because of the fresh vegetables and olive oil dressing. Freezing could affect texture and flavor, so it’s wise to make only what you can enjoy within a few days.
Reheating
Since this is a cold pasta salad, reheating isn’t necessary or recommended. If you prefer it slightly less chilled, just allow it to sit at room temperature for 10 to 15 minutes before serving, which softly enhances the flavors without losing the crisp freshness.
FAQs
Can I use a different type of pasta for this salad?
Absolutely! While thin spaghetti works beautifully, you can also use rotini, penne, or farfalle. Just make sure to cook it al dente and cool it thoroughly before mixing.
Is there a vegetarian option for this recipe?
Yes, simply omit the salami or pepperoni and add extra vegetables like artichoke hearts or roasted red peppers to keep the salad hearty and flavorful.
How long does the salad keep its best flavor?
For peak freshness and texture, enjoy the salad within 2 to 3 days of making it. The flavors actually get better after a few hours as they meld together.
Can I prepare the dressing in advance?
Yes, the dressing can be whisked together up to two days ahead and stored in the refrigerator. Just give it a good stir before pouring over the salad to recombine the ingredients.
What type of olives work best in this salad?
Black olives are classic here, but Kalamata olives also add a wonderful briny depth if you want a slightly fruitier olive flavor.
Final Thoughts
This Summer Italian Spaghetti Salad Recipe is a joyous celebration of bright, fresh ingredients mingling with savory, satisfying touches. It’s a dish to bring people together, whether for a casual backyard meal or a lively potluck. Don’t hesitate to try it out, as it’s sure to become a trusted favorite in your recipe collection, perfect for every sunny day and summer memory.
Print
Summer Italian Spaghetti Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 10 servings
- Category: Salad
- Method: Boiling (Stovetop)
- Cuisine: Italian
Description
This vibrant Summer Italian Spaghetti Salad is a refreshing and flavorful dish perfect for warm weather gatherings or a light meal. Featuring a mix of crisp vegetables, savory salami, and a tangy homemade Italian dressing, tossed with al dente spaghetti and finished with Parmesan cheese and paprika, this salad delivers a delicious combination of textures and bright flavors that meld beautifully after chilling.
Ingredients
Pasta
- 16 oz thin spaghetti, halved
Vegetables & Meats
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup Salami slices (or pepperoni), cut into small pieces
- 1 medium green pepper, diced
- ½ small red onion, diced
- ½ cup black olives, drained, thinly sliced
Cheese
- 1 cup grated Parmesan cheese
- 3 TBSP Parmesan cheese (for dressing)
Spices & Seasonings
- 1 teaspoon paprika
- Salt & pepper to taste
- 1 TBSP dried oregano
- 1 ½ teaspoon dried basil
Dressing
- 1 ½ cups Extra Virgin Olive Oil
- 3 TBSP red wine vinegar
- 1 TBSP fresh squeezed lemon juice
- 2 garlic cloves, minced
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the halved thin spaghetti and cook until al dente, about 8 to 10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process. Toss lightly with a little olive oil to prevent sticking and refrigerate until fully cooled.
- Prepare the Vegetables and Salami: While the pasta cools, dice the cucumber, red onion, and green pepper. Halve the cherry tomatoes and thinly slice the black olives. Cut the salami slices into small pieces, setting all aside for mixing.
- Mix the Dressing: In a 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 well combined and emulsified.
- Combine Salad Ingredients: Place the cooled pasta in a large bowl. Add the diced vegetables, salami, and sliced olives. Pour the prepared dressing over the pasta mixture and toss gently but thoroughly to coat everything evenly.
- Finish and Chill: Stir in the grated Parmesan cheese, sprinkle the salad with paprika, and adjust seasoning with additional salt and pepper if necessary. Cover the bowl and refrigerate the salad for at least 2 hours to allow the flavors to meld before serving.
Notes
- This salad is best served chilled and tastes even better the next day as the flavors continue to develop.
- You can substitute the salami with pepperoni or another cured meat of your choice.
- For a vegetarian version, omit the salami and add additional vegetables or marinated tofu.
- Adjust the amount of garlic in the dressing according to your preference.
- Make sure to rinse the pasta well after cooking to cool it quickly and prevent overcooking.
