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Italian Spaghetti Salad
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!
👥 12 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 20 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
cool
2
Cook 16 ounces thin spaghetti, in a large pot of boiling water according to package directions. Drain and rinse the pasta in cold water.
thin spaghetti, (broken into 1 inch pieces)16 ounces
3
combine
4
Add 1 pint sliced cherry tomatoes, 2 cups diced zucchini, 1 ½ cup diced cucumber, 1 cup diced green bell pepper, 1 cup red bell pepper, 1 cup diced red onion, 2 (4-ounce) cans drained sliced ripe olives, and 1 cup Italian salami, to a large bowl and toss until completely combined.
pint sliced cherry tomatoes1diced zucchini, (about 1 ½ medum zucchinis)2 cupsdiced green bell pepper, (about 1 whole pepper)1 cupred bell pepper, (about 1 whole pepper)1 cupdiced red onion, (about ½ a whole onion)1 cupdrained sliced ripe olives2 (4-ounce) cansItalian salami, (cut in half)1 cup
5
Dressing
6
combine
7
In a separate bowl, add ⅔ cup olive oil, ½ cup red wine vinegar, 2 tablespoons Italian seasoning, 2 teaspoons granulated sugar, ¼ cup grated parmesan cheese , 2 teaspoons sesame seeds, 1 teaspoon paprika, ½ teaspoon celery seed, ¼ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper and whisk to combine.
Italian seasoning2 tablespoonsgranulated sugar2 teaspoonssesame seeds2 teaspoonspaprika1 teaspoon
8
toss
9
Pour the dressing over the salad and toss until completely combined. Cover the bowl and set it in the refrigerator to chill for at least ⏱️ 3 hours before serving.
Nutrition Facts
calories
354 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
749 mg
protein Content
9 g
cholesterol Content
9 mg
carbohydrate Content
36 g
saturated Fat Content
4 g
unsaturated Fat Content
15 g
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