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bowl of spaghetti salad on a blue and white checked cloth

Spaghetti Salad

A classic summer pasta salad loaded with veggies and salami tossed in a robust zingy parmesan salad dressing.
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Course: Salads and dressing, summer salad
Cuisine: Amercian
Keyword: cook out sides, easy side dish, feed a crowd, picnic sides
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 8
Author: Laura Franco

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.