Best Cold Italian Spaghetti Salad Recipes

ITALIAN PASTA SALAD RECIPE

Italian Pasta Salad Recipe image

This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.

Provided by Suzy Karadsheh

Categories Salad

Number Of Ingredients 18

Ingredients

¾ lb pasta, ((I recommend fusilli or rotini pasta) )
Kosher salt
1 pint cherry tomatoes (halved)
1 bell pepper (any color, cored and chopped)
1 shallot (chopped)
1 cup marinated artichoke hearts (6 ounces)
1/4 cup pitted kalamata olives
6 pepperoncini, (chopped)
6 to 8 ounces salami, (sliced into bite size pieces )
6 ounces mozzarella cheese, (torn (or mozzarella cheese balls))
½ cup packed chopped fresh parsley
½ cup packed chopped fresh basil leaves
¼ cup olive oil
2 tablespoons white wine vinegar
2 garlic cloves, (minced)
1 teaspoon dried oregano
½ to 1 teaspoon crushed red pepper flakes
Kosher salt and black pepper

Steps:

Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
In a small bowl or measuring cup, mix the dressing ingredients together.
Pour the dressing over the pasta and toss to coat.

Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving

ITALIAN SPAGHETTI SALAD

Italian Spaghetti Salad image

This attractive, fresh-tasting spaghetti salad can conveniently be made the night before. It makes enough for a crowd! -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 package (16 ounces) thin spaghetti, halved
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) Italian salad dressing
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder

Steps:

Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. , Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

COLD SPAGHETTI SALAD

Cold Spaghetti Salad image

This is a recipe that I received a few years ago. I added some extra ingredients to it. Everybody asks me to make it for gatherings. Easy and delicious! Enjoy.

Provided by JENNIFER J

Categories Salad 100+ Pasta Salad Recipes Spaghetti Pasta Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 10

Ingredients

1 pound thin spaghetti
1 (8 ounce) bottle Italian salad dressing
¼ cup red wine vinegar
1 small red onion, chopped
1 (8 ounce) package pepperoni sausage, chopped
1 (4 ounce) jar sliced mushrooms
1 (16 ounce) can Italian-style diced tomatoes, drained
1 (3 ounce) jar sliced green olives, drained
¼ (2.62 ounce) bottle salad seasoning mix
2 cups shredded Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.
Pour the salad dressing and vinegar over the noodles, and mix well. Add the onion, pepperoni, mushrooms, tomatoes, olives, seasoning mix, and parmesan cheese and stir until well combined. Serve at room temperature, or cover and refrigerate for several hours, or overnight.

Nutrition Facts : Calories 372 calories, Carbohydrate 33.7 g, Cholesterol 31.9 mg, Fat 19.2 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 6.2 g, Sodium 1213 mg, Sugar 4 g