Best Spicy Spaghetti Salad Recipes

SPICY ITALIAN PASTA SALAD

Steps:

• Cook the pasta according to package directions. Drain well and rinse with cold water. Let cool.
• Add the pasta, tomatoes, spinach, mozzarella, and shallot to a serving bowl.
• Make the dressing: add the sun-dried tomatoes (with their oil) to a food processor or blender. Add the garlic, 1 teaspoon red pepper flakes and 1/2 teaspoon salt. Pulse until sundered tomatoes are finely chopped, then run the food processor or blender while adding the olive oil. Run until a thick sauce forms. Taste, then add more pepper flakes and/or salt to taste.
• Toss pasta with sauce.
• Store in refrigerator for up to 3 days.

SPICY ITALIAN PASTA SALAD WITH HAM AND PEPPERONCINI

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the oil, vinegar, red pepper flakes, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the ham, tomatoes, celery, basil, pepperoncini and oregano to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

ITALIAN SPAGHETTI SALAD

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.

SESAME SPAGHETTI SALAD WITH PEANUTS

Steps:

• Cook spaghetti according to package directions. , Meanwhile, in a small saucepan over medium heat, heat the sesame oil, canola oil and pepper flakes until oil is fragrant. Remove from the heat. Stir in the soy sauce, honey and salt; set aside., Drain spaghetti and rinse in cold water; transfer to a large bowl. Add the peanuts, cilantro, sesame seeds and oil mixture; toss to coat. Chill until serving.

SPAGHETTI SALAD I

Steps:

• Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
• In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
• Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
• In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.

SPICY ITALIAN SALAD

Steps:

• In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
• In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.

SPICY ASIAN-STYLE PASTA SALAD

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.
• Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Season with salt. Mix half of dressing into pasta. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add bell peppers, peas and onion and sauté until just beginning to wilt, about 2 minutes. Add vegetables to pasta. Mix in peanuts, basil and enough dressing to coat. Serve, passing any remaining dressing separately.

SPICY THAI PASTA SALAD

Steps:

• Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
• Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.

SPAGHETTI SALAD

Steps:

• In a several large containers, combine all ingredients; toss to coat. Refrigerate overnight.