Go Back
–+ servings
tangy chilled spaghetti pasta salad

Spaghetti Pasta Salad

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 pair of tongs or salad servers
  • 1 plastic wrap or airtight container

Ingredients
  

  • 12 ounce spaghetti pasta dry
  • 1 tablespoon salt for pasta water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper diced
  • 1/2 cup yellow bell pepper diced
  • 1/3 cup red onion finely chopped
  • 1/2 cup black olives sliced
  • 1/2 cup salami optional; diced
  • 1/2 cup mozzarella pearls drained
  • 1/4 cup parmesan cheese grated
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoon red wine vinegar
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning dried
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoon fresh parsley chopped
  • 1 tablespoon fresh basil optional; chopped

Instructions
 

  • Bring a large pot of water to a boil and season it with 1 tablespoon of salt.
  • Add the spaghetti to the boiling water and cook according to package directions until al dente.
  • While the pasta cooks, prepare the cherry tomatoes, cucumber, bell peppers, red onion, olives, salami, and cheeses and set them aside.
  • In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper until emulsified.
  • When the spaghetti is cooked, drain it in a colander and rinse under cold water until completely cool, then drain well.
  • Transfer the cooled spaghetti to a large mixing bowl and gently toss with half of the dressing.
  • Add the cherry tomatoes, cucumber, bell peppers, red onion, olives, salami, mozzarella pearls, and parmesan cheese to the bowl.
  • Pour the remaining dressing over the salad and toss until everything is evenly coated.
  • Stir in the chopped parsley and basil, then taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld before serving.

Notes

For best flavor, avoid overcooking the spaghetti so it stays firm in the salad, and be sure to rinse and drain it very well to prevent a watery or sticky texture. You can make this salad a day ahead; if it seems a bit dry when serving, simply toss it with an extra splash of olive oil and vinegar. Adjust the vegetables to what you have on hand (broccoli, carrots, or artichokes work well), and omit the salami or use chickpeas to keep it vegetarian. Keep the salad chilled, especially if serving outdoors, and toss again just before serving to redistribute the dressing and toppings evenly.
Tried this recipe?Let us know how it was!