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Spaghetti Salad


Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 25 minutes
Servings 12 people
Bowl filled with 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!

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

Find it online: www.sugarandsoul.co/spaghetti-salad/