- 1 lb spaghetti
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ½ red onion, diced
- 1 (2.25 oz) can sliced black olives, drained
- 6 oz salami, chopped
- 1 cup mozzarella pearls
- ½ cup grated Parmesan cheese
- 1 cup Italian dressing
- 1 tbsp red wine vinegar
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Black pepper, to taste
Step 1: Cook the SpaghettiBring a large pot of salted water to a boil.Cook the spaghetti according to package directions until al dente. You want the noodles tender but still slightly firm. Overcooked pasta can become mushy once it absorbs the dressing.Drain well and rinse briefly under cool water to stop the cooking process.Allow the pasta to cool for a few minutes. Step 2: Prepare the VegetablesWhile the pasta cools, chop the vegetables.Halve the tomatoes, dice the cucumber, peppers, and onion, and drain the olives thoroughly.Try to keep the pieces relatively similar in size. It makes every bite balanced and easier to eat. Step 3: Make the DressingIn a small bowl, whisk together:Italian dressingRed wine vinegarItalian seasoningGarlic powderBlack pepperThis extra seasoning gives the salad a more homemade flavor, even if you're using bottled dressing. Step 4: Combine EverythingIn a large mixing bowl, add:Cooked spaghettiTomatoesCucumbersBell peppersOnionOlivesSalamiMozzarellaParmesanPour the dressing over the top.Toss gently until every strand of spaghetti is coated. Step 5: ChillCover and refrigerate for at least 30 minutes.If you have time, let it chill for 2 to 4 hours.Overnight is even better.The pasta absorbs the dressing and the flavors become more vibrant and balanced.
