Print Recipe
5 from 1 vote

Spaghetti Salad

Spaghetti Salad is loaded with veggies, pepperoni, and salami, then tossed in an oil and vinegar dressing. Topped with a sprinkle of parsley and lots of Parmesan cheese, it’s a perfect summer meal or side dish!
Prep Time15 mins
Cook Time10 mins
Resting Time2 hrs
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: spaghetti salad
Servings: 12 people
Calories: 290kcal
Author: Rebecca Hubbell

Ingredients

Salad

  • 16 ounces spaghetti
  • 1 pint grape tomatoes, sliced
  • 1 European cucumber, chopped
  • 1 orange bell pepper, diced
  • 1/2 red onion, diced
  • 4 ounces salami, chopped
  • 4 ounces pepperoni, chopped
  • 4 ounces sliced black olives, drained and rinsed
  • 1/2 cup Parmesan cheese, finely grated
  • 1 teaspoon fresh parsley, minced

Dressing

Instructions

  • Cook the spaghetti to al dente according to package directions, strain and run cold water over it to prevent further cooking. 
  • While spaghetti is cooking, prep your vegetables and whisk together the dressing ingredients in a medium bowl.
  • Add the cooked pasta, vegetables, dressing, parsley, and Parmesan to a large bowl and toss to combine. Chill in the fridge for at least two hours to allow the flavors to build. 

Notes

  • Turkey Pepperoni may be used in place of salami and regular pepperoni.
  • Store bought Italian dressing may be used in place of the homemade recipe.
  • Salad should chill for at least 2 hours and can be refrigerated for up to 4 days.
  • Cheese can be omitted for a dairy free side dish.

Nutrition

Calories: 290kcal | Carbohydrates: 32g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 794mg | Potassium: 317mg | Fiber: 2g | Sugar: 3g | Vitamin A: 735IU | Vitamin C: 19.1mg | Calcium: 74mg | Iron: 1.2mg