Italian Spaghetti Pasta Salad
Description
This is a gorgeous, colorful and delicious pasta salad that can be served at any meal but is especially good for summer picnics and gatherings. It's super easy and quick to make.
Ingredients
1 lb. thin spaghetti
2 T. kosher salt
2 cucumbers, peeled, quartered and sliced
1 red bell pepper, seeded, membranes removed and chopped
½ red onion, peeled and thinly sliced
10 oz. cherry tomatoes, halved
8 oz. pepperoni, turkey pepperoni or summer sausage, cut into bite sized pieces
4 oz. can sliced black olives, drained
½ c. grated Parmesan or Pecorino Romano cheese
1 c. extra virgin olive oil
½ c. red wine vinegar
2 T. Italian seasoning
2 t. sugar
1 garlic clove, finely minced
1 t. kosher salt
1 t. freshly ground black pepper
Directions
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Cook spaghetti al dente according to package directions in boiling water seasoned with 2 T. kosher salt, about 10 minutes. (The key to great pasta is cooking it in heavily salted water. That’s where the flavor starts.) Drain; rinse; cool.
While waiting for the water to boil, prepare vegetables.
Add spaghetti to a large bowl with cucumbers, bell pepper, onion, tomatoes, pepperoni, olives and cheese.
In a pint jar with a lid, add olive oil, vinegar, Italian seasoning, sugar, garlic, salt and pepper. Shake well; pour over spaghetti mixture; toss to coat. Add more cheese, salt and pepper, to taste. Chill for at least 30 minutes but is best if refrigerated overnight.
Serve.
8 Servings.