Cold Spaghetti Salad

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An easy recipe that's perfect for warm Summer days, this cold spaghetti salad features plenty of veggies and tender salami tossed with chilled pasta in a zesty Italian dressing. This summer spaghetti recipe's light & refreshing making it perfect for lunch or dinner. Pack it for picnics or take it to the next barbecue, because this dish fits any occasion!

Prep Time13

Cook Time7

Total Time20

Course: Dinner, Lunch, Pasta, Salad, Side Dish

Cuisine: American, Italian

Servings:

Calories: 433kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

1 lb spaghetti pasta cooked to al dente, drained & run under cold water until cool
1 cup chopped, thinly sliced salami
1 large zucchini diced
1 yellow pepper seeded & diced
1 1/2 cups seeded & diced roma tomatoes
1 cucumber diced
1 red onion peeled & diced
1/3 cup sliced black olives
2 cups Italian dressing

Instructions

As instructed, cook the spaghetti noodles just until al dente. The box will give you the approximate time. Transfer the spaghetti to a large strainer, and run under cold water until cool to the tough- stirring as you do. Set aside.
Transfer the spaghetti to a large mixing bowl, then add in all of the remaining ingredients EXCEPT the dressing. Toss everything well to combine.
Pour in the dressing, tossing to coat.
Serve & enjoy!

Notes

Don't forget to cook your pasta to the 'al dente' instructions on the package, and strain & run under cold water right away to stop it cooking. Mushy over-cooked pasta will ruin this recipe.
Have all of your veggies & meat prepped ahead of time to make throwing this together quick & easy.
Want to add a little something extra to this dish? Stir in some freshly grated (yes, freshly grated!) Parmesan cheese.
Not a fan of salami? You could swap it out for chopped rotisserie chicken or pepperoni.
Spaghetti salad will slide right off a spoon. Serve this salad with forks instead, and twirl it up just like you would with a warm plate of pasta.

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