Description
This vibrant Spaghetti Pasta Salad is a refreshing and flavorful dish perfect for potlucks, picnics, or a light meal. It combines al dente thin spaghetti with crisp cucumbers, sweet cherry tomatoes, mini pepperoni, olives, and a tangy Italian vinaigrette, topped off with grated Parmesan cheese. Chilled to let the flavors meld, this salad offers a delightful balance of textures and tastes.
Ingredients
Pasta
- 1 pound thin spaghetti
- 2 tablespoons kosher salt (for boiling water)
Vegetables & Add-ins
- 2 cucumbers, quartered and sliced
- 1 red bell pepper, seeded and chopped
- 1/2 red onion, thinly sliced
- 10 ounces cherry tomatoes, halved
- 8 ounces mini pepperoni
- 1 (4-ounce) can sliced black olives, drained
- 1/2 cup grated Parmesan cheese (or Pecorino Romano)
Dressing
- 1 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons Italian seasoning
- 2 teaspoons granulated sugar
- 1 clove garlic, pressed or finely minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Cook the Spaghetti: Bring a large pot of water to a boil, seasoning it with 2 tablespoons of kosher salt. Add the thin spaghetti and cook according to the package directions until al dente. Drain the pasta, then rinse it under cold water to cool and stop the cooking process.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled spaghetti along with the quartered and sliced cucumbers, chopped red bell pepper, thinly sliced red onion, halved cherry tomatoes, mini pepperoni, drained black olives, and grated Parmesan cheese.
- Prepare the Dressing: In a pint jar with a lid, combine the extra virgin olive oil, red wine vinegar, Italian seasoning, granulated sugar, pressed garlic clove, kosher salt, and freshly ground black pepper. Secure the lid and shake vigorously until the dressing is well emulsified.
- Toss the Salad: Pour the dressing over the spaghetti mixture and toss everything together to ensure the salad is evenly coated. Taste and adjust seasoning by adding more Parmesan cheese, salt, or pepper as desired.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to meld. Serve chilled or at room temperature for the best taste experience.
Notes
- You can substitute mini pepperoni with sliced salami or omit it for a vegetarian option (adjust Diet accordingly).
- For a sharper flavor, consider using Pecorino Romano cheese instead of Parmesan.
- If you prefer a sweeter dressing, increase the sugar slightly to taste.
- Make sure to rinse the cooked pasta with cold water to prevent it from sticking and to cool it quickly.
- This salad keeps well refrigerated for up to 2 days; stir before serving.