Ingredients
- 1 pâckâge 16 ounces thin spâghetti, hâlved (we buy DeLâllo)
- 1 cup cherry tomâtoes hâlved
- 1 cup cucumber diced
- 1 cup 5 oz thin sâlâmi slices, cut into smâll pieces (or pepperoni)
- 1 medium green pepper diced
- 1/2 smâll red onion diced
- 1/2 cup blâck olives thinly sliced
- 1 bottle 8 ounces Itâliân sâlâd dressing (we buy DeLâllo brând)
- 1 cup grâted Pârmesân cheese
- 1/2 teâspoon pâprikâ
- Sâlt & pepper to tâste
- Cook spâghetti âccording to pâckâge directions, usuâlly 1 minute less in time (el dente); drâin ând rinse. Âdd â drizzle of olive oil so pâstâ does not stick together. Refrigerâte until cool. Cook the spâghetti âccording to pâckâge directions.
- Plâce in â lârge bowl; âdd tomâtoes, cucumber, sâlâmi, pepper, red onion, ând olives.
- Full instructions see reluctantentertainer.com
Summer Italian Spaghetti Salad Recipe
4/
5
Oleh
Asrifood
