Spaghetti Salad Recipe

This easy spaghetti pasta salad is made with fresh garden veggies and homemade dressing. It is perfect for potlucks, family reunions, pool parties, and neighborhood shindigs.

Course Salad, side

Cuisine Italian

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Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 416kcal

Author Beth Pierce

Ingredients

Italian Dressing

3 tablespoons red wine vinegar
2 cloves garlic, crushed
1½ teaspoons granulated sugar
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon fresh ground black pepper
⅓ cup olive oil

Spaghetti Salad

12 ounces spaghetti noodles broken in half
2 teaspoons olive oil
1 cup chopped English cucumber
1 cup grape tomatoes or cherry tomatoes sliced in half
½ green bell pepper, chopped
½ red bell pepper or yellow bell pepper, chopped
¼ cup sliced black olives
¼ cup thinly sliced red onion
¼ cup sliced pepperoncini
⅓ cup chopped hard salami
2 tablespoons grated Fresh Parmesan

Instructions

In a small bowl, whisk together red wine vinegar, garlic, sugar, oregano, basil, salt, and pepper. Slowly whisk in olive oil.
Cook spaghetti al dente according to package instructions. Drain and rinse with cold water.
Chop all the vegetables into fairly small pieces, slice the black olives, and chop the salami.
In a large bowl, toss the cooked spaghetti with the cucumbers, tomatoes, bell peppers, black olives, onions, pepperoncini, hard salami, and Parmesan Cheese. Pour the Italian dressing over the top and toss to coat.

Nutrition