Spaghetti Salad

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We’re suckers for a good pasta salad (no, but seriously, it’s the perfect picnic food), but have never thought to use spaghetti. Loaded with antipasto everything — salami, olives, peppers, and onion — this will be devoured at any summer outing.

1/2 c. extra-virgin olive oil
1/4 c. red wine vinegar
1/4 c. grated parmesan
clove garlic, minced
1 tsp. Italian seasoning
1 tsp. paprika
1/2 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
1 lb. spaghetti, cooked
1 pt. grape tomatoes, halved
8 oz. mozzarella, cubed
1 1/4 c. salami, cubed
1 c. red bell pepper, diced
1 c. green bell pepper, diced
1 c. cucumber, diced
1/2 c. black olives, sliced
1/2 red onion, thinly sliced
2 tbsp. fresh basil, sliced
  1. In a medium bowl, whisk together oil, vinegar, parmesan, garlic, oregano, paprika, and red pepper flakes. Season with salt and pepper.
  2. In a large bowl, combine pasta, tomatoes, mozzarella, salami, red bell pepper, green bell pepper, olives and onion. Pour over dressing until ingredients are combined and completely coated. Garnish with basil and serve.