Ingredients

1 16 oz pkg thin spaghetti, halved

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup Salami slices (or pepperoni, or both), cut into small pieces

1 medium green pepper, diced

1/2 small red onion, diced

1/2 cup black olives, drained, thinly sliced

1 bottle Italian salad dressing, OR MAKE YOUR OWN (recipe below)

1 cup grated Parmesan cheese

1 teaspoon paprika

Salt & pepper to taste

Homemade Italian Dressing

1 1/2 cups Extra Virgin Olive Oil

3 TBSP red wine vinegar

1 TBSP dried oregano

1 1/2 teaspoon dried basil

1 TBSP fresh squeezed lemon, plus more to taste

2 garlic cloves, minced

3 TBSP Parmesan cheese

Salt and pepper to taste

Instructions

Cook spaghetti according to package directions, to el dente; drain and rinse. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool. Place spaghetti in a large bowl; add tomatoes, cucumber, salami, pepper, red onion, and olives. Combine dressing ingredients; pour over salad and toss to coat. Add the Parmesan cheese, paprika and salt and pepper to taste; gently stir together. Cover and refrigerate for at least 2 hours; serve!

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