Italian Spaghetti Salad is made with spaghetti, fresh summer veggies, salami and tossed in a homemade zesty italian dressing.  This is a summer potluck must!


The Italian Spaghetti Salad is perfect for throwing together in no time at all and using a store bought dressing.  But if you have a few extra minutes to make this homemade dressing, it is amazing!

  • 1 pound thin spaghetti, broken into 1 inch pieces
  • 2 medium zucchini, diced
  • 1 pint cherry tomatoes, chopped in half
  • 1 large cucumber, diced
  • 1 large red onion, diced
  • 1 medium green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 cup italian salami cut in half
  • ¾ cup olive oil
  • 2 Tablespoons Italian Seasoning
  • ½ cup red wine vinegar
  • 2 teaspoons sugar
  • 2 teaspoons sesame seeds
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon paprika
  • ¼ teaspoon garlic powder
  • ½ teaspoon celery seed
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  1. Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onions, olives, and salami in a large bowl.
  2. To make the dressing: Whisk together in a medium sized bowl olive oil, red wine vinegar, italian seasoning, parmesan cheese, sesame seeds, paprika, celery seed, garlic powder, salt and pepper. Drizzle and toss over the salad. Cover and refrigerate for 3 hours or overnight.

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