Italian spaghetti pasta salad. Italian pasta salad is as simple to make as chopping up some veggies, tossing them with cooked spaghetti, and dousing in homemade Italian dressing. Be sure to drain the spaghetti well after it's done cooking, and set it aside to cool slightly before tossing it with the vegetables. And here it is: my Italian Spaghetti Pasta Salad!
And I promise you, it won't leave you hungry.
Italian Spaghetti Pasta Salad Summer Italian Spaghetti Salad Recipe is a spaghetti salad with fresh veggies and Italian dressing.
Using your favorite pasta and Parmesan cheese, add either salami or pepperoni for this cold, Summer Italian Spaghetti Salad Recipe.
You can have Italian spaghetti pasta salad using 16 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Italian spaghetti pasta salad
- It's 1 lbs of box spaghetti.
- It's 2 of cucumbers cut.
- You need half of Grape or cherry tomatoes cut in.
- Prepare of Small can of black olives drained.
- You need 1 of red bell pepper cut in bite size pieces.
- You need Half of a red onion cut in small pieces.
- You need 1 bag of mini pepperoni optional or can the the regular size pepperoni in half, that’s what I do.
- It's of Dressing.
- Prepare 1 tsp of pepper.
- You need 2 tbsp of Italian seasoning.
- Prepare 1 tbsp of sugar.
- It's 1 tsp of kosher salt.
- Prepare 1 tsp of garlic minced.
- Prepare 1/2 cup of red wine vinegar.
- Prepare 1 cup of olive oil.
- Prepare of I like to use store Italian dressing to save time.
Our Italian spaghetti salad recipe (sometimes called California spaghetti salad or just spaghetti pasta salad) is full of delicious flavor! This is a must-have recipe for summer potlucks! I swear, there's something satisfying about being able to twirl spaghetti noodles around your fork. Italian Spaghetti Salad is made with spaghetti, fresh summer veggies, salami and tossed in a homemade zesty Italian dressing.
Italian spaghetti pasta salad instructions
- Cook box of spaghetti, drain, Cool off pasta by running cold water over it when still in colander. put cooked spaghetti in a big bowl,chill in refrigerator for 15-20 mins..
- Add the cut veggies to the chilled cooked spaghetti and mix well..
- Make dressing or can skip this step and use Italian dressing. Add all dressing ingredients to a bowl, add wet ingredients and mix well..
- Add dressing to spaghetti mixture, and the pepperoni mix well.
- Chill in the fridge for four hours or over night. (this is good just chilled at 2 hrs).
- Add some parmesan cheese right before serving and some black pepper. mix up before serving.Enjoy 😉.
- Notes- I didn’t have all the veggies on hand so I used what I had, and I add some salami, I left out Black olives because Iam not a big fan of them... use what you have, peppers, would be good in this.(This would be a good dish to make if you have a lot of veggies or leftover veggies from other recipe / veggies that need to be used before they go bad.) you can put anything in this really make it our own love to see photos of what you come up with..
- Link to the video that I got my inspiration from for this awesome recipe. https://youtu.be/1eS_UBr-68g.
This is a summer potluck must! I have this California Spaghetti Salad on the the blog that is my most popular summer recipe. The perfect dish to feed a crowd when you're entertaining! This cold spaghetti salad is my favorite recipe to bring to gatherings. Cook spaghetti according to package directions; drain and rinse in cold water.