Italian Spaghetti Salad
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The Recipe Critic · by Alyssa Rivers★ 3.0 (1)

Italian Spaghetti Salad

NUTRITION · PER SERVING200M COOK
CAL 22%·PRO 20%
CARBS 56G51% OF CAL
5G FIBER31G OTHER20G TOTAL SUGAR
FAT 19G40% OF CAL
4G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chilled spaghetti salad with fresh summer vegetables, salami, and Italian vinaigrette. A popular potluck dish that's best made ahead.

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Nutrition & ingredients

Ingredients

serves 12
  • 16 ounces thin spaghetti, (broken into 1 inch pieces)
  • 1 pint sliced cherry tomatoes
  • 2 cups diced zucchini, (about 1 ½ medum zucchinis)
  • 1 ½ cup diced cucumber (about 1 large cucumber )
  • 1 cup diced green bell pepper, (about 1 whole pepper)
  • 1 cup red bell pepper, (about 1 whole pepper)
  • 1 cup diced red onion, (about ½ a whole onion)
  • 2 (4-ounce) cans drained sliced ripe olives
  • 1 cup Italian salami, (cut in half)
  • ⅔ cup olive oil
  • ½ cup red wine vinegar
  • 2 tablespoons Italian seasoning
  • 2 teaspoons granulated sugar
  • ¼ cup grated parmesan cheese
  • 2 teaspoons sesame seeds
  • 1 teaspoon paprika
  • ½ teaspoon celery seed
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
PREP
20M
SODIUM
604MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.