Summer Italian Spaghetti Salad Recipe

Updated: Jun 8, 2020

The perfect side dish for a party, potluck, or BBQ because it feeds a crowd! It is also full of flavor and simple to throw together, making it an instant favorite!


All you are going to do is add these ingredients. My trick is to cut them up small. Then you can get more vegetables in one bite!


1 16 oz pkg thin spaghetti, halved

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup Salami slices (or pepperoni, or both), cut into small pieces

1 medium green pepper, diced

1 small Red pepper, diced

1/2 small red onion, diced

1/2 cup black olives, drained, thinly sliced

1 bottle Italian salad dressing, (I like to use Ken’s dressing)

1 cup grated Parmesan cheese

2 Teaspoon McCormick Salad Supreme

1 Teaspoon Garlic Powder

1 Teaspoon Paprika


Cook spaghetti according to package directions, then rinse in cold water and drain. Set aside and let cool.

Now, Place tomatoes and zucchini, squash, peppers, onion, cucumber, olives, and cheese in a large serving bowl.

Add cooked spaghetti noodles and mix well.

In a small bowl, mix the salad dressing, Parmesan cheese, paprika, and garlic powder.

Pour on top of the spaghetti and vegetables and mix until combined.

Sprinkle the top with Salad Supreme.

Let sit in the fridge for at least 2 hours before serving (this salad gets better with time, as the flavors meld together).

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