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!
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.