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Serena’s Spaghetti Salad



1 package thin Spaghetti Noodles, boiled in salted water, rinsed  and drained re salted (Important– let noodles cool before adding to veggies or tomato  skins will toughen)

Slice off some Fresh Mozzarella Cheese and cut into small bite size pieces (about 1/3 cup)

3 large tomatoes cut into nice pieces

10 pepperoni slices chopped into small chunks  (about 1/4 cup)

3 large cucumbers, peeled and cut into nice chunks

Couple of small eating sweet peppers, cut into very small  pieces (optional)

half of a small  green bell pepper, cut into very small pieces (optional)

1 small onion, diced very small

3 cloves fresh garlic minced

parsley flakes


black pepper



You can make your own dressing or if in a hurry use a whole bottle  (large) of Zesty Italian Dressing 


Homemade Dressing

Red vinegar



Italian seasoning


1 clove fresh garlic, minced

Olive oil

Salad oil


combine all ingredients in bowl. Adjust the sugar to take the “bite” out of the red wine vinegar. The amount of salt, Italian seasoning, and pepper just depends on your taste. Mix well to emulsify and pour over pasta salad.

Toss cooked, cooled pasta with all of the vegetables and dressing.

Refrigerate until ready to serve.

Note if making a day ahead wait to add chopped mozzarella just before serving.   Toss well, make sure dressing hasn’t all been absorbed.. Pasta Salad should never be dry!!!


This is a great recipe for very large groups .



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