I created a Creamy Spaghetti Salad that hides a secret ingredient inspired by summers in Italy.

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This is the BEST Summer Italian Spaghetti Salad Recipe I’ve been hiding in my notes. I made it on a whim and the mix of juicy cherry tomatoes and creamy fresh mozzarella pearls turned into something unexpectedly bold.

It reads like a Pasta Salad Spaghetti but with a snap that keeps you reaching back for more. I bring it to potlucks and it vanishes, so it’s perfect for Simple Dish To Pass Ideas when you need something that looks effortless but tastes like you actually tried.

Try one forkful and you’ll want to know the secret, trust me.

Ingredients

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Spaghetti: it’s mostly carbs for quick energy little protein great for stretching portions.
Cherry tomatoes: juicy sweet and tart add vitamin C fiber and fresh brightness.
Cucumber: crisp hydrating low calorie adds cool crunch and mild flavor.
Genoa salami: rich salty high in protein and fat bold cured flavor.
Fresh mozzarella: creamy mild good protein balances acidity with soft texture.
Olive oil: heart healthy monounsaturated fat adds fruity richness and shine.
Red wine vinegar: tangy bright acid that lifts flavors adds subtle sour.
Basil: aromatic peppery sweetness provides freshness and herbaceous lift.
Parmesan: umami salty punch small amount boosts savory depth and texture.

Ingredient Quantities

12 oz dried spaghetti

2 cups cherry tomatoes, halved

1 medium cucumber, seeded and diced

1 red bell pepper, diced

1/2 small red onion, thinly sliced

8 oz Genoa salami, sliced into bite sized pieces

8 oz fresh mozzarella pearls or cubed mozzarella

1/2 cup pitted black olives, sliced

1/4 cup grated Parmesan

1/4 cup fresh basil, chopped loosely

1/4 cup fresh parsley, chopped

1/3 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 clove garlic, minced

1 teaspoon sugar or honey

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes, optional

1 teaspoon kosher salt and 1/2 teaspoon black pepper

How to Make this

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1. Bring a large pot of water to a boil, add about 1 teaspoon kosher salt, then cook 12 oz spaghetti until just al dente according to the package; before you drain, scoop out and save 1/2 cup of the pasta water for later.

2. Drain the pasta and either rinse briefly under cold water to cool for a salad, or skip rinsing and let it cool a bit if you want the dressing to soak in while warm; toss with a little olive oil so the strands don’t stick.

3. While the pasta cooks, prep the produce and proteins: halve 2 cups cherry tomatoes, seed and dice 1 medium cucumber, dice 1 red bell pepper, thinly slice 1/2 small red onion, slice 8 oz Genoa salami into bite sized pieces, drain or pat dry 8 oz mozzarella pearls or cube the mozzarella, and slice 1/2 cup pitted black olives; chop 1/4 cup basil and 1/4 cup parsley and grate 1/4 cup Parmesan.

4. Make the dressing in a bowl: whisk together 1/3 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 clove minced garlic, 1 teaspoon sugar or honey, 1 teaspoon dried oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; stir in 1/2 teaspoon crushed red pepper flakes if you like heat, taste and adjust.

5. Put the pasta in a large mixing bowl and pour about two thirds of the dressing over it; toss well so the pasta gets coated and absorbs flavor, add a splash of the reserved pasta water if it seems dry.

6. Add the tomatoes, cucumber, bell pepper, red onion, salami, mozzarella, olives, chopped parsley and most of the grated Parmesan; fold gently so the cheese doesnt break up too much and everything mixes evenly.

7. Add the remaining dressing a little at a time until the salad is flavored how you like it, then fold in the chopped basil reserving a few leaves for garnish; taste and adjust salt, pepper or a touch more sugar if tomatoes are very acidic.

8. Let the salad sit in the fridge at least 30 minutes to meld the flavors, or if you’re serving right away let it rest 10 minutes at room temp; stirring once or twice while it rests helps distribute the dressing.

9. Before serving toss once more, sprinkle the remaining Parmesan and reserved basil, drizzle a tiny extra olive oil if you want, then serve cold or at room temperature; store leftovers in an airtight container up to 3 days, giving it a quick toss before eating.

Equipment Needed

1. Large pot (6 to 8 qt) for boiling the spaghetti
2. Colander (to drain pasta and scoop out/save pasta water)
3. Large mixing bowl to toss pasta and salad ingredients
4. Measuring cups and spoons for the oil, vinegar, lemon, sugar, salt etc
5. Small bowl or jar plus a whisk or fork for making the dressing
6. Chef’s knife and cutting board for tomatoes, cucumber, pepper, onion and salami
7. Tongs or pasta fork for tossing and serving
8. Fine grater or microplane for the Parmesan and a spatula to fold gently

FAQ

Can I make this ahead of time? Yes, you can: cook the pasta and make the dressing the day before, keep them chilled separately and toss everything together 30 to 60 minutes before serving so flavors meld. Add the mozzarella and cucumber right before serving if you want them to stay firm. Stored in the fridge it lasts about 3 to 4 days, but it tastes best the first 1 to 2 days.

How do I keep the pasta from getting mushy or sticking? Cook to just al dente, rinse under cold water to stop cooking and get rid of excess starch, then toss with a little olive oil to prevent clumps. If you want more flavor absorption you can skip the rinse and toss the warm pasta with the dressing but be careful not to overcook.

What if I need substitutions for dietary needs? No problem: swap gluten free spaghetti for GF options, omit the salami for a vegetarian version or replace it with chickpeas or grilled veggies, use feta instead of mozzarella for a tangy twist, or swap red wine vinegar for extra lemon juice if you like.

How do I make the dressing cling to the pasta and not just pool at the bottom? Emulsify the dressing well by whisking or shaking in a jar, use the Dijon to help bind it, and add a tablespoon or two of reserved pasta cooking water while tossing to help everything stick together.

Is this salad good for potlucks and picnics? Absolutely, its great for gatherings. Keep it chilled until serving, bring extra dressing on the side if you think it might dry out, and dont let it sit out more than two hours at room temp or one hour in hot weather.

Can I freeze leftovers? I wouldnt recommend freezing this salad. The mozzarella gets watery and cucumbers turn limp. Refrigerate instead and eat within a few days for best texture and flavor.

Summer Italian Spaghetti Salad Recipe Substitutions and Variations

Spaghetti
- Rotini or fusilli — short twisted pasta that holds dressing and bits of salami really well, cook per package.
- Penne — sturdy tubes, great if you want easier scooping with forks.
- Orzo or small shells — makes the salad more like a pasta grain salad, cut cooking time by 1 to 2 minutes so it stays firm.
Genoa salami
- Pepperoni — same cured, savory flavor but usually a bit spicier, slice or chop to bite size.
- Prosciutto — for a milder, silky saltiness, tear into strips instead of dicing.
- Cooked ham or roasted turkey — if you want something less fatty, cube it and drain any excess juices.
Fresh mozzarella
- Burrata — extra creamy and luxurious, but add it just before serving so it doesnt get soggy.
- Feta — tangy and crumbly, gives a nice salty contrast, reduce added salt a bit.
- Provolone or Monterey Jack, cubed — firmer, stands up to the dressing and keeps shape.
Red wine vinegar
- White wine vinegar — similar acidity and mild flavor, use 1:1 substitution.
- Apple cider vinegar — fruitier, still good, use same amount but taste and adjust.
- Fresh lemon juice — bright and fresh, start with slightly less then taste because it’s more assertive.

Pro Tips

– Save a little of the pasta cooking water and add it in small splashes while you toss. It helps the dressing cling to the noodles so the salad isnt dry, but dont dump it all at once or it’ll get soupy.

– Pat the mozzarella and salami dry, and salt the cucumber lightly then let it sit on paper towels for 10 minutes. Removing extra moisture keeps the salad from getting watered down and the cheese from turning mushy.

– Make the dressing ahead and taste it loud and often. If the tomatoes are super acidic add a bit more sugar or honey, if it tastes flat add a pinch more salt or a squeeze of lemon, and whisk the mustard in so the oil and vinegar stay together.

– Let the whole salad rest at least 30 minutes before serving but fold in the basil at the last minute so it stays bright. Leftovers keep okay for a couple days but toss again before eating, and add a tiny drizzle of good olive oil if it seems dull.

Summer Italian Spaghetti Salad Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I created a Creamy Spaghetti Salad that hides a secret ingredient inspired by summers in Italy.

Servings

servings

Calories

510

kcal

Equipment: 1. Large pot (6 to 8 qt) for boiling the spaghetti
2. Colander (to drain pasta and scoop out/save pasta water)
3. Large mixing bowl to toss pasta and salad ingredients
4. Measuring cups and spoons for the oil, vinegar, lemon, sugar, salt etc
5. Small bowl or jar plus a whisk or fork for making the dressing
6. Chef’s knife and cutting board for tomatoes, cucumber, pepper, onion and salami
7. Tongs or pasta fork for tossing and serving
8. Fine grater or microplane for the Parmesan and a spatula to fold gently

Ingredients

12 oz dried spaghetti
2 cups cherry tomatoes, halved
1 medium cucumber, seeded and diced
1 red bell pepper, diced
1/2 small red onion, thinly sliced
8 oz Genoa salami, sliced into bite sized pieces
8 oz fresh mozzarella pearls or cubed mozzarella
1/2 cup pitted black olives, sliced
1/4 cup grated Parmesan
1/4 cup fresh basil, chopped loosely
1/4 cup fresh parsley, chopped
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon sugar or honey
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes, optional
1 teaspoon kosher salt and 1/2 teaspoon black pepper

Directions

Bring a large pot of water to a boil, add about 1 teaspoon kosher salt, then cook 12 oz spaghetti until just al dente according to the package; before you drain, scoop out and save 1/2 cup of the pasta water for later.
Drain the pasta and either rinse briefly under cold water to cool for a salad, or skip rinsing and let it cool a bit if you want the dressing to soak in while warm; toss with a little olive oil so the strands don’t stick.
While the pasta cooks, prep the produce and proteins: halve 2 cups cherry tomatoes, seed and dice 1 medium cucumber, dice 1 red bell pepper, thinly slice 1/2 small red onion, slice 8 oz Genoa salami into bite sized pieces, drain or pat dry 8 oz mozzarella pearls or cube the mozzarella, and slice 1/2 cup pitted black olives; chop 1/4 cup basil and 1/4 cup parsley and grate 1/4 cup Parmesan.
Make the dressing in a bowl: whisk together 1/3 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 clove minced garlic, 1 teaspoon sugar or honey, 1 teaspoon dried oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; stir in 1/2 teaspoon crushed red pepper flakes if you like heat, taste and adjust.
Put the pasta in a large mixing bowl and pour about two thirds of the dressing over it; toss well so the pasta gets coated and absorbs flavor, add a splash of the reserved pasta water if it seems dry.
Add the tomatoes, cucumber, bell pepper, red onion, salami, mozzarella, olives, chopped parsley and most of the grated Parmesan; fold gently so the cheese doesnt break up too much and everything mixes evenly.
Add the remaining dressing a little at a time until the salad is flavored how you like it, then fold in the chopped basil reserving a few leaves for garnish; taste and adjust salt, pepper or a touch more sugar if tomatoes are very acidic.
Let the salad sit in the fridge at least 30 minutes to meld the flavors, or if you’re serving right away let it rest 10 minutes at room temp; stirring once or twice while it rests helps distribute the dressing.
Before serving toss once more, sprinkle the remaining Parmesan and reserved basil, drizzle a tiny extra olive oil if you want, then serve cold or at room temperature; store leftovers in an airtight container up to 3 days, giving it a quick toss before eating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.