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A classic summer pasta salad loaded with veggies and salami tossed in a robust zingy parmesan salad dressing.
Why We Love This Recipe
- This salad is “texture plus”. It’s crunchy, zesty, cheesy, and super satisfying.
- This is the perfect summer pasta salad to bring to any backyard gathering.
- It’s easy and can be made 1-2 days in advance.
Spaghetti Salad Ingredients
- Veggies – one of the best things about this pasta salad is that you can add any veggies you like.
- Spaghetti – I prefer to use a traditional spaghetti noodle for this recipe. However, feel free to use fettuccine or linguini if you prefer.
Parmesan Dressing Ingredients
To make the vinaigrette, simply blend all ingredients in a blender. This dressing will last up to 7 days in the refrigerator.
Let’s Make Spaghetti Salad
- Dice all of the ingredients into bite-sized pieces.
- Cook spaghetti, al dente, according to the package. Cool spaghetti by rinsing it in cold water. You can also make the spaghetti in advance and store it in the refrigerator to cool.
- Place cooled spaghetti, veggies, salami, and mozzarella pearls into a bowl.
- Top with parmesan vinaigrette and toss.
- Store pasta salad in the refrigerator.
Krazy Kitchen Mom Tips
- This is a great way to use leftover pasta.
- Use your choice of salad dressing. I recommend using an Italian dressing for this recipe.
- Get creative – add any types of veggies, meats, and cheeses you like.
More KKM Summer Salads
Spaghetti Salad
A classic summer pasta salad loaded with veggies and salami tossed in a robust zingy parmesan salad dressing.
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Servings: 8
Ingredients
For Salad
- 10 oz. spaghetti (about 3/4 of a package)
- 1 cup cherry tomatoes
- 10 slices salami
- 3/4 cup olives
- 7 oz. jar artichoke hearts
- 3/4 cup mozarella pearls
For Dressing
- 3/4 cup finely grated parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/2 cup white vinegar
- 2 tbsp Dijon mustard
- 2 tbsp minced garlic
- salt and pepper to taste
Instructions
For Dressing
- Mix all ingredients in a blender until fully combined.
For Salad
- Dice all of the ingredients into bite-sized pieces.
- Cook spaghetti, al dente, according to the package. Cool spaghetti by rinsing it in cold water. You can also make the spaghetti in advance and store it in the refrigerator to cool.
- Place cooled spaghetti, veggies, salami, and mozzarella pearls into a bowl.
- Top with parmesan vinaigrette and toss. Store pasta salad in the refrigerator.
Notes
Krazy Kitchen Mom Tips
- This is a great way to use leftover pasta.
- Use your choice of salad dressing. I recommend using an Italian dressing for this recipe.
- Get creative – add any types of veggies, meats, and cheeses you like.
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