Spaghetti Salad
Prepare this salad in the morning while it's still cool out. Nothin' better than a nice cold salad on a hot summer night!
Servings: 12
Ingredients
- 1 lb. box thin spaghetti
- 1 (6 oz.) can black olives sliced
- 1 (10 oz.) cont. cherry tomatoes sliced in half
- 1 med. green bell pepper seeded and chopped
- 1/2 lg. English cucumber sliced in half, seeded & quartered
- 1/2 sm. red onion chopped
- 1 (8 oz.) pkg. hard Italian salami sliced & quartered
- 1 (16 oz.) bottle Zesty Italian Dressing divided, or your favorite Italian dressing
- 1 c. grated Parmesan cheese
- freshly ground black pepper to taste
Instructions
- Break the spaghetti in half and drop into a large pot of boiling salted water; cook according to package direction until al dente. Drain and rinse under cool water. Drizzle with a little olive oil so the pasta doesn't stick together.
- Meanwhile, place the sliced olives, chopped tomatoes, green bell peppers, onions, cucumber, and salami in a large bowl. Add the cold pasta and pour half of the salad dressing over the top; toss to coat. Add Parmesan cheese; gently toss to combine. Cover and chill for a couple of hours.
- Just before serving, add more dressing if desired. Pour the salad into a serving bowl or platter and season with freshly ground black pepper. Enjoy!
Notes
Cook's Notes: Some fresh Ciliegine "cherry-size" mozzarella cheese would be a great addition to this salad.