Spaghetti Salad – Easy, Fresh Summer Side
A vibrant pasta salad featuring tender spaghetti, pepperoni, fresh vegetables, and a zesty homemade vinaigrette, topped with Parmesan cheese and fresh parsley. It’s colorful, flavorful, and perfect for potlucks, cookouts, or make-ahead lunches.
Ingredients
- 8 oz spaghetti pasta
- 1 cup cherry or grape tomatoes halved
- 1 cup cucumber diced
- ½ cup red onion thinly sliced
- 1 cup sliced pepperoni
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- For the Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil the spaghetti according to package instructions until al dente. Drain and rinse under cold water to stop the cooking and cool the noodles.
- Combine Ingredients: In a large bowl, mix the cooked spaghetti, halved tomatoes, diced cucumber, sliced red onion, and pepperoni.
- Make the Vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper.
- Dress the Salad: Pour the vinaigrette over the pasta mixture and toss until everything is evenly coated.
- Finish and Chill: Sprinkle with Parmesan cheese and chopped parsley. Cover and refrigerate for at least 1 hour before serving for best flavor.
Notes
- Use mini mozzarella balls or cubes of cheese instead of Parmesan for a twist.
- Add olives or bell peppers for extra crunch and color.
- Great for meal prep—flavors develop even more after a day in the fridge.
- Use whole wheat or gluten-free pasta if preferred.