Julie Clark
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Spaghetti Salad Recipe with Salami and Mozzarella
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This Spaghetti Pasta Salad is a fun twist on traditional pasta salad. Spaghetti is tossed with fresh cherry tomatoes, cucumber, red pepper and olives. Mozzarella pearls and salami add protein to make it a light dinner.
The Best Potluck Pasta Salad
The homemade Italian style dressing is quick to make and full of flavor. After a quick marinate in the refrigerator, it is ready to share at a picnic, potluck or any gathering.
No seasoning packet here. This spaghetti salad uses homemade Italian style dressing that is quick to make and full of flavor. After a quick marinate in the refrigerator, it is ready to share at a picnic, potluck or any gathering.
Is Spaghetti Salad Just Pasta Salad Made With Spaghetti?
Yes. Spaghetti salad is a cold pasta salad made with long spaghetti noodles instead of a short pasta shape, tossed with fresh vegetables, cheese and a homemade vinaigrette instead of mayonnaise. It holds up better at a potluck than a mayo pasta salad because the oil and vinegar dressing doesn’t break down in the heat, and the noodles soak up flavor as they sit.
I have made a version of this Italian pasta salad for almost every summer gathering I can remember. This one has mozzarella pearls and salami folded in, so it eats more like a full side dish than a side salad, which is exactly what you want when you are feeding a crowd.
What Ingredients Go Into This Spaghetti Salad?
You need spaghetti, a handful of fresh vegetables, two proteins, and a scratch-made dressing. Nothing here comes from a seasoning packet.
A quick note on the mozzarella pearls: they hold their shape and stay creamy in the fridge, which regular shredded mozzarella won’t do. If you can only find the larger pearls, just quarter them.
How to Make Spaghetti Salad
- Boil the spaghetti. Bring a large pot of salted water to a boil and cook the spaghetti for 9-10 minutes until al dente, checking your package for exact timing. Drain the spaghetti and rinse it under cool water until it’s no longer warm to the touch. Drain again and add it to a large bowl.
- Whisk the dressing. While the pasta cooks, whisk together the avocado oil, red wine vinegar, Dijon mustard, honey, Italian seasoning, garlic powder, onion powder, salt, pepper and red pepper flakes until fully combined. Let it sit while you prep the rest.
- Add the mix-ins. Add the tomatoes, cucumber, bell pepper, red onion, olives, mozzarella pearls, salami and parsley to the cooled spaghetti. Toss to combine.
- Dress it. Pour the dressing over the top and toss again, making sure every strand of spaghetti gets coated.
- Chill. Cover and refrigerate for at least 1 hour. Give it one more hard toss right before serving, since the dressing and toppings settle to the bottom as it sits.
Frequently Asked Questions
Can you make spaghetti salad the night before?
Yes, and I’d actually recommend it. Making it the night before gives the noodles more time to soak up the dressing, and the flavor is noticeably stronger the next day.
If you’re making it more than a few hours ahead, hold back 2-3 tablespoons of dressing and toss it in fresh right before serving. Overnight in the fridge, the vinegar mellows out and the salad can taste a little flat by the time you serve it. A fresh splash of red wine vinegar or a squeeze of lemon juice right before you set it out wakes up the flavor.
Can I add a different meat to spaghetti salad?
Pepperoni or diced ham both work well in place of the salami. For a lighter version, leave the meat out entirely and add extra mozzarella.
What can I serve with spaghetti salad?
If you’re planning a full spread, this pairs really well with a grilled chicken or a classic burger recipe for a backyard cookout, or alongside a punch bowl cake or Dr Pepper Cake if you’re headed to a church supper or family reunion.
Is spaghetti salad served warm or cold?
Cold. It should chill for at least 1 hour before serving so the dressing has time to soak into the noodles.
How long does spaghetti salad last in the fridge?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Toss well before serving again, since the dressing will settle.
Can I use a different pasta shape?
Spaghetti is what gives this its texture and makes it easy to twirl onto a fork, but rotini or bowtie pasta will work if that’s what you have on hand.
The OG Spaghetti Pasta Salad
Although an Italian pasta salad with salad supreme seasoning (with parmesan cheese), fresh veggies, cheddar cheese, and a fun type of pasta (like bowtie pasta) is my go-to as an adult, this spaghetti salad is the first pasta salad recipe I remember having as a child.
A simple spaghetti salad with a zesty Italian dressing has stood the test of time, even if some of the ingredients got an upgrade. This version disappears fast at family gatherings and summer cookouts. It travels well and leftover spaghetti salad tastes just as good.
If you love a good make-ahead side, you’ll probably also love my classic potato salad or my homemade baked beans. Both hold up the same way this one does, and both come home empty.
This goes great with banana pudding, strawberry cookies or peach crisp as a dessert.
Enjoy! -Julie
Spaghetti Salad with Salami and Fresh Mozzarella
This Spaghetti Pasta Salad is a fun twist on traditional pasta salad. Spaghetti is tossed with fresh cherry tomatoes, cucumber, red pepper and olives. Mozzarella pearls and salami add protein to make it a light dinner.
Servings 8
Prep Time 12 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 22 minutes
Ingredients
- 12 ounces spaghetti
- 1 cup cherry tomatoes halved
- 1 cup diced English cucumber
- 1 red bell pepper diced
- 1/2 cup finely diced red onion
- 1/2 cup sliced black olives
- 6 ounces mozzarella pearls drained
- 1 cup diced salami
- 1/4 cup chopped fresh parsley
For the Dressing
- 1/2 cup avocado oil or neutral tasting oil
- 1/3 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Place the spaghetti in the boiling water and cook for 9-10 minutes until al dente. Check with the manufacturer's packaging for accurate instructions for cooking. 12 ounces spaghetti
- Drain the spaghetti and run it under cold water until it is no longer hot. Drain again and place into a large bowl.
- While the spaghetti is cooking, make the dressing by whisking together the avocado oil, red wine vinegar, Dijon mustard, honey, Italian seasoning, garlic powder, onion powder, salt, pepper and red pepper flakes. Whisk until combined and then allow it to set. ½ cup avocado oil, ⅓ cup red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon crushed red pepper flakes
- Add the tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella pearls, salami and parsley into the bowl of cooled spaghetti. Toss everything together. 1 cup cherry tomatoes, 1 cup diced English cucumber, 1 red bell pepper, ½ cup finely diced red onion, ½ cup sliced black olives, 6 ounces mozzarella pearls, 1 cup diced salami, ¼ cup chopped fresh parsley
- Pour the dressing over and toss again, making sure the dressing covers all the pasta and veggies evenly.
- Cover the bowl and refrigerate for at least 1 hour. Before serving, toss very well one more time, as the dressing and toppings likely sank to the bottom of the bowl. Serve and enjoy.
Notes
Notes
- If you want to make this easier to serve or eat, you can cut the spaghetti with kitchen shears after it has cooled. You can also break the spaghetti in half before boiling. Yes, this is a no-no in Italy, haha.
- I like using avocado oil as a dressing base. It has a pretty neutral, mild flavor. If you want to use something else, you can use grape seed oil or a milk olive oil.
- I used bite-sized rounds of salami and then just cut them in half. The thicker pieces are good for this recipe. You can also use pepperoni as a substitute. Even ham pieces would work well.
- Taste the dressing and adjust salt and pepper as necessary. I like to add a sprinkle of salt and pepper over the salad at the end.
- You can really add your favorite toppings to this pasta salad. Chopped basil or arugula would be a great and fresh addition.
- You do want to chill this for at least an hour to allow the flavors to develop and marinate. You can make this the night before. You may want to add a fresh spritz of lemon juice or red wine vinegar to refresh everything if it is in the fridge overnight. Or reserve a few tablespoons of dressing to freshly toss with.
- You can make the dressing ahead of time and refrigerate until you need it. The flavor will be stronger.
Nutrition
Calories: 433kcal | Carbohydrates: 37g | Protein: 14g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 28mg | Sodium: 759mg | Potassium: 303mg | Fiber: 3g | Sugar: 4g | Vitamin A: 928IU | Vitamin C: 27mg | Calcium: 140mg | Iron: 1mg
