Italian Spaghetti Salad

By Muhammad Faizan

🍝 Italian Spaghetti Salad

Description

Italian Spaghetti Salad is a vibrant, refreshing cold pasta salad tossed with crisp vegetables, zesty Italian dressing, and Parmesan cheese. Perfect for potlucks, picnics, barbecue sides, or make-ahead lunches. It’s colorful, easy to prepare, and loaded with Mediterranean flavor.

🍽️ Servings

Serves: 8–10
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1–2 hours
Total Time: ~1 hr 30 min

📝 Ingredients

For the Salad

  • 12 oz (340 g) spaghetti, broken in half before cooking

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • 1 cup bell pepper (red or yellow), chopped

  • 1 cup broccoli florets, blanched or raw

  • ½ cup red onion, thinly sliced

  • ½ cup black olives, sliced

  • ½ cup salami or pepperoni slices (optional)

  • ½ cup grated Parmesan cheese

  • 2 tbsp fresh parsley, chopped

For the Dressing (or use 1 cup store-bought Italian dressing)

  • ½ cup olive oil

  • ¼ cup red wine vinegar

  • 1 tsp Dijon mustard

  • 1 tsp Italian seasoning

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp salt

  • ¼ tsp black pepper

  • ½ tsp sugar or honey (optional for balance)

👩‍🍳 Instructions

  1. Cook the Pasta
    Boil spaghetti in salted water until al dente. Drain and rinse under cold water to stop cooking.

  2. Prepare the Vegetables
    Chop tomatoes, cucumber, peppers, broccoli, onion, and olives.

  3. Mix the Dressing
    Whisk olive oil, vinegar, mustard, and seasonings in a bowl or shake in a jar.

  4. Assemble the Salad
    Combine pasta and vegetables in a large bowl. Add salami if using.

  5. Add Dressing
    Pour dressing over the salad. Toss well until evenly coated.

  6. Finish with Cheese & Herbs
    Sprinkle Parmesan and parsley on top. Toss lightly.

  7. Chill
    Refrigerate for at least 1 hour for flavors to blend.

  8. Serve Cold
    Toss again before serving and adjust seasoning if needed.

🍴 Notes

  • Salad tastes even better the next day as it absorbs more dressing.

  • For a healthier version, reduce pasta slightly and increase veggies.

  • Use gluten-free spaghetti if needed.

💡 Tips

  • Add dressing in stages: Pasta absorbs dressing, so reserve 2–3 tablespoons to refresh before serving.

  • Customize veggies: Add zucchini, artichoke hearts, spinach, or roasted peppers.

  • Protein options: Grilled chicken, chickpeas, or mozzarella balls can make it a full meal.

  • Avoid mushy pasta: Rinse under cold water immediately after cooking.

📊 Estimated Nutritional Info (per serving, ~1 cup)

  • Calories: ~260

  • Carbs: 32 g

  • Protein: 7 g

  • Fat: 12 g

  • Fiber: 3 g

  • Sodium: ~350 mg

(Values vary based on dressing and add-ins.)

🌿 Health Benefits

  • Rich in vegetables: Provides antioxidants, vitamins A & C.

  • Healthy fats from olive oil: Supports heart health.

  • Fiber from pasta + veggies: Aids digestion and improves satiety.

  • Versatile & balanced: Can be adapted for high-protein or lower-calorie diets.

❓ Q & A

Q: Can I make this salad ahead?

A: Yes! It’s best made 12–24 hours ahead for maximum flavor.

Q: How long does it last in the fridge?

A: Up to 3–4 days in an airtight container.

Q: Can I freeze spaghetti salad?

A: No. Fresh vegetables and pasta do not thaw well.

Q: Can I use a different pasta shape?

A: Yes! Penne, rotini, or bowtie pasta work perfectly.

Q: Is this recipe vegetarian?

A: Remove salami/pepperoni and it’s fully vegetarian.

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