Introduction:
Italian Spaghetti Salad is what happens when a classic pasta salad meets bold Italian flavors—zesty dressing,
crunchy vegetables, savory deli-style bites, and a chilled, refreshing finish that’s perfect for warm weather. It’s one of
those dishes that instantly feels like a party: bright colors, big flavor, and enough variety in every forkful that people go
back for seconds (and ask for the recipe).
Unlike heavier mayo-based salads, this one is all about a tangy, herb-forward Italian dressing that soaks into the spaghetti
as it chills. The noodles become perfectly seasoned, while the veggies stay crisp and fresh. Add in mozzarella for creamy
richness and salami or pepperoni for that salty, savory pop, and you’ve got a complete, satisfying dish that works as a side
or a main.
This recipe is also a meal-prep dream. It gets better after a few hours in the fridge, it travels well for picnics and
potlucks, and you can customize it endlessly based on what you have—swap in different vegetables, add olives, toss in extra
herbs, or make it vegetarian without losing that Italian deli vibe.
Ingredients:
Pasta base
- 12 oz (340g) spaghetti
- Salt (for boiling water)
- 1 tbsp olive oil (optional, helps prevent sticking)
Veggies (crisp + colorful)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (seeded if watery)
- 1 red bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives or kalamata olives, sliced
- 1/2 cup pepperoncini (optional but highly recommended), sliced
Protein + cheese
- 1 cup salami or pepperoni, chopped (or mini pepperoni)
- 1–1 1/2 cups mozzarella pearls (or cubed mozzarella)
- Optional: 1/2 cup grated Parmesan
Fresh herbs (optional but adds freshness)
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh basil, chopped
Zesty Italian dressing (homemade)
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey or sugar (optional, balances acidity)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Pinch of red pepper flakes (optional)
Shortcut option
- 1 to 1 1/4 cups store-bought Italian dressing (use a zesty/robust style)
