Italian Spaghetti Pasta Salad with Creamy Dressing
Creamy Italian Spaghetti Pasta Salad is a fresh, flavorful side dish made with tender spaghetti, crisp vegetables, savory salami, and a creamy Italian dressing. This easy spaghetti pasta salad recipe is perfect for BBQs, potlucks, and summer dinners.
Servings: 10 servings
Ingredients
- 8-12 ounces spaghetti noodles (see note)
- 1 cup cherry tomatoes halved
- 1 cup whole black olives
- 6-10 slices hard salami quartered
- 1 medium cucumber sliced
- ¼ cup shredded parmesan cheese
Creamy Italian Dressing
- ½ cup white wine vinegar
- 2 teaspoons Italian seasoning
- 2 teaspoons minced garlic
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓-½ cup mayo (see note)
- ⅓ cup shredded parmesan cheese
- 1 cup oil (I use extra virgin olive oil)
Instructions
- Add noodles to a large pot and add about 3 inches of water. Bring to a boil over medium-high heat and continue to boil 7-9 minutes or until tender. Drain and set aside.
- Combine all dressing ingredients in a blender or food processor. Pulse til smooth.
- Combine noodles, tomatoes, olives, salami, and cucumbers in a large bowl. Add dressing and toss to combine. Sprinkle with parmesan cheese. Serve immediately OR for enhanced flavor, cover and chill 1-3 hours.
Notes
You can use between 8 and 10 ounces of dried spaghetti noodles. 8 ounces will serve about 6-8 people, 12 ounces will serve about 10-12.
You can add between 1/3 and 2/3 cup mayo for this dressing. The more mayo, the creamier it will be. I usually use 1/3 cup reduced fat mayo.
You can add between 1/3 and 2/3 cup mayo for this dressing. The more mayo, the creamier it will be. I usually use 1/3 cup reduced fat mayo.
Nutrition
Calories: 409kcal | Carbohydrates: 19g | Protein: 7g | Fat: 34g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 590mg | Potassium: 159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1mg
