Spaghetti Pasta Salad
This spaghetti pasta salad recipe uses one pound of broken spaghetti, pepperoni, mozzarella pearls, and a full bottle of Italian dressing to soak into the noodles as they chill. The dressing needs time to work its way into the strands, which is why this dish tastes better on day two than it does the moment it's tossed together.
Equipment
- Large stockpot - for boiling the spaghetti with enough room for it to move freely
- Colander - for draining and rinsing the cooked pasta
- Cutting board - ideally a large one, since there's a fair amount of chopping
- Chef's knife - a sharp one makes quick work of the vegetables and pepperoni
- Large mixing bowl - big enough to toss everything without spilling over the sides
- Measuring cups and spoons - for the dressing and seasoning
- Salad Tongs or Large Spoon - for tossing without breaking up the noodles
- Airtight storage container - for chilling and storing leftovers
- OXO Good Grips Salad Spinner - (optional) for getting the noodles drier before they meet the dressing
Ingredients
- 1 lb spaghetti - 450g, broken in half before boiling
- 1 cup cherry tomatoes - 150g, halved
- 1 cup English cucumber - 120g, diced
- 1 cup bell peppers - 150g, diced (a mix of red and green works well)
- 1/2 cup red onion - 75g, thinly sliced
- 1/2 cup black olives - 60g, sliced
- 1 cup mozzarella pearls - 150g, or cubed fresh mozzarella
- 4 oz pepperoni - 115g, mini pepperoni or regular slices quartered
- 1/2 cup Parmesan cheese - 50g, grated
- 16 oz Italian dressing - 475ml bottle, plus extra for serving if desired
- 2 tbsp fresh parsley - 8g, chopped
- 1 tsp Italian seasoning
- salt and black pepper - to taste
Instructions
- Bring a large stockpot of generously salted water to a rolling boil. Break the spaghetti in half and add it to the boiling water. Cook according to package directions until al dente, generally around 9 to 10 minutes.
- Drain the spaghetti in a colander as soon as it's done cooking. Rinse under cold running water for about a minute to stop the cooking process and remove excess starch. Shake or spin the colander to get rid of as much water as possible, then set aside to air-dry.
- Halve the cherry tomatoes. Dice the cucumber and bell peppers into bite-sized pieces. Thinly slice the red onion and slice the black olives. Quarter the pepperoni slices, or use mini pepperoni straight from the package.
- Transfer the cooled, drained spaghetti to a large mixing bowl. Add the cherry tomatoes, cucumber, bell peppers, red onion, black olives, mozzarella pearls, pepperoni, and grated parmesan. Sprinkle in the Italian seasoning, along with salt and pepper to taste.
- Pour the bottle of Italian dressing over the combined ingredients. Toss everything together using tongs or a large spoon until the noodles and vegetables are evenly coated. Scrape down the sides of the bowl to catch any dressing that pools at the bottom. Taste and adjust seasoning if needed.
- Cover the bowl tightly or transfer the salad to an airtight container. Refrigerate for at least 2 hours, which is enough time for the dressing to soak into the noodles. Give it a stir partway through if you have the chance.
- Remove the salad from the fridge and give it one more good toss. Add a splash of fresh Italian dressing if the noodles have absorbed most of it and look dry. Garnish with the chopped parsley right before serving. Serve cold, straight from the bowl or portioned into individual servings.
Notes
- Break the spaghetti before boiling: Shorter strands are far easier to portion and eat with a fork once everything is mixed in.
- Don't skip the cold rinse: It stops the pasta from continuing to cook in its own residual heat, which prevents mushiness.
- Dress it while it's still slightly warm: The noodles absorb more flavor when the dressing goes on right after the pasta cools rather than after a full chill in the fridge.
- Salt the pasta water properly: Under-salted pasta water is one of the most common reasons a cold pasta salad tastes flat even with plenty of dressing.
- Use a bottled dressing with real acidity: Cheaper Italian dressings are often more oil than vinegar, and the salad needs that acid to cut through the pepperoni and cheese.
- Cut vegetables to a similar size: It makes every bite more balanced and keeps the salad from looking sloppy on a serving platter.
- Let it sit before serving: Even 15 minutes at room temperature after chilling brings the flavor back up compared to serving it ice cold.
- Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. A small splash of Italian dressing and a toss brings the salad back to life after a day or two in the fridge.
- Refresh before re-serving: Add a splash of fresh Italian dressing if the noodles have absorbed most of it and look dry.
- Avoid freezing: The texture of the vegetables and cheese doesn't hold up well after thawing.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 32gProtein: 11gFat: 15gSaturated Fat: 5gSodium: 780mgFiber: 2gSugar: 4g
Tried this recipe?Let us know how it was!