Description

This colorful Spaghetti Salad combines tender pasta, crisp fresh vegetables, savory salami, olives, and a tangy homemade dressing. It is a refreshing make-ahead side dish perfect for picnics, potlucks, parties, and summer meals.

Ingredients

16 ounces spaghetti

1 cup cherry tomatoes, halved

1 zucchini, diced (approximately 1 cup)

1 cucumber, diced (approximately 1 cup)

1 red bell pepper, diced (approximately 1 cup)

1 red onion, diced (approximately 1 cup)

1 (3.8 ounce) can sliced olives, drained

¾ cup salami, sliced or cubed

1 cup extra virgin olive oil

½ cup apple cider vinegar

1 tablespoon minced garlic

2 teaspoons dried basil

2 teaspoons dried oregano

1 tablespoon white granulated sugar

Salt and pepper, to taste

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Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring as needed, until al dente.
Drain the spaghetti and immediately rinse it under cold water to cool the pasta and stop the cooking process. Drain well.
Transfer the cooled spaghetti to a large serving dish. Add the cherry tomatoes, zucchini, cucumber, red bell pepper, red onion, drained olives, and salami.
To make the dressing, combine the extra virgin olive oil, apple cider vinegar, minced garlic, dried basil, dried oregano, sugar, salt, and pepper in a jar or mixing bowl. Shake or whisk until thoroughly combined.
Pour the dressing over the spaghetti, vegetables, olives, and salami. Gently toss until everything is evenly coated.
Cover and refrigerate the salad for at least 2 hours to allow the flavors to blend.
Toss the chilled spaghetti salad again just before serving. Add a little reserved dressing if needed, then serve cold.

Notes

Cook the spaghetti only until al dente to help prevent the noodles from becoming soggy as they absorb the dressing.

Reserve a small amount of dressing to refresh the salad before serving or when enjoying leftovers.

Fresh basil and oregano can be used instead of dried herbs for a brighter herbal flavor.

Add sliced pepperoncini for extra tang and flavor.

Mozzarella, mozzarella balls, burrata, or Parmesan can be added for a cheesy variation.

Store leftovers tightly covered or in an airtight container in the refrigerator for up to 3 days.

If leftovers become dry, toss them with reserved dressing or a small splash of extra virgin olive oil.

This salad is intended to be served cold and should not be reheated.

Nutrition

Serving Size: 1 serving
Calories: 510 kcal
Sugar: 6 g
Sodium: 430 mg
Fat: 31 g
Saturated Fat: 5 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 12 mg