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

Steps

1. 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.
2. While waiting for the water to boil, prepare vegetables.
3. Add spaghetti to a large bowl with cucumbers, bell pepper, onion, tomatoes, pepperoni, olives and cheese.