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Italian Spaghetti Salad

Italian Spaghetti Salad

A quick and easy dinner perfect for summer. The leftovers make a great lunch.

Servings 6 people
Author Lynn's Kitchen Adventures

Ingredients

  • 16 ounces spaghetti I use gluten free spaghetti
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, seeded and diced, I also usually peel mine
  • 1 red, yellow, or orange peppers, diced
  • 1 cup sliced olives or about 1 cup it doesn't have to be exact
  • 1 cup Italian salad dressing
  • 2 tablespoons Parmesan cheese
  • 4 ounces sliced pepperoni, cut into pieces you can use more if you like
  • 4 ounces sliced salami, cut into pieces you can use more meat if you like
  • 8 ounces mozzarella cheese, cut into chunks you can also use shredded, but we prefer chunks

Instructions

  1. Cook spaghetti according to directions. Drain and place in a large bowl. 

  2. Add Italian dressing and stir to coat pasta well. 

  3. Add remaining ingredients and stir just until ingredients are combined. 

  4. Refrigerate for several hours before serving.