Creamy Italian Spaghetti Pasta Salad
Creamy Italian spaghetti pasta salad is easy, quick, and insanely yummy - the perfect side dish for summer get togethers, barbecues, and potlucks.
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: 409 kcal, Carbohydrates: 19 g, Protein: 7 g, Fat: 34 g, Saturated Fat: 5 g, Trans Fat: 1 g, Cholesterol: 13 mg, Sodium: 590 mg, Potassium: 159 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 218 IU, Vitamin C: 4 mg, Calcium: 91 mg, Iron: 1 mg