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
Scale
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.
