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Creamy Italian Spaghetti Salad

Here's how you make Creamy Italian Spaghetti Salad
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  • Servings: 5
  • Prep: 10m
  • Cook: 10-12m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • SALAD
  • 3/4 cup salami, diced (if you aren't a fan of salami, you could substitute, pepperoni, mortadella, or ham)
  • 3/4 cup cooked chicken, diced (leftover rotisserie works great for this)
  • 8 ounces dry spaghetti (broken in half)
  • VEGETABLES
  • 2 cups fresh baby spinach (stems removed)
  • 3/4 cup fresh mushrooms, sliced (white or button mushrooms, 2 ounces)
  • 3 scallions, diced (white and green parts)
  • 1/2 small red bell pepper, cut in thin strips
  • 1/2 small yellow bell pepper, cut in thin strips
  • 1 jar (6 ounce) artichoke hearts (marinaded, drained and rough chopped, or 7 ounces)
  • 1 can (3 ounce) sliced black olives
  • 1/3 cup pimento-stuffed green olives (cut in half or left whole)
  • 1/3 cup fresh parsley, chopped
  • DRESSING
  • 1/2 cup mayonnaise (no Miracle Whip)
  • 1/2 cup oil (olive oil)
  • 1/4 cup red wine vinegar
  • 1 teaspoon garlic, grated
  • 3 tablespoons Parmesan cheese, grated (fresh grated, or pecorino romano cheese
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon red pepper flakes
  • Kosher salt, to taste
  • Pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Salad Dressing ... Add all the ingredients to a small bowl or measuring cup; and, mix until well combined. Add salt and pepper, and season to taste. This dressing is best made ahead of time - cover with plastic wrap and refrigerate at least 30 minutes before adding to the salad.

  • Step 2: Spaghetti ... Cook the pasta according to package directions, in plenty of salted water. Drain, rinse in cold water, and set to the side. To keep the pasta from sticking, add a small drizzle of olive oil to the pasta - just a drizzle, and toss. You could also use a little of the liquid from the marinated artichokes too, that would work equally as well - and, add a bit more flavor too.

  • Step 3: Salami and Chicken ... I usually purchase a thick slice right from the local grocery deli; and cut in 1/4" cubes. And, rotisserie chicken leftovers are perfect for this recipe. You can use a hard or genoa salami; even, mortadella, pepperoni or ham - if you didn't like salami. I just like the flavor it adds. Use your favorites.

  • Step 4: Salad ... Add all the ingredients (except the spinach) to a bowl; including 'most' of the dressing, and toss to combine. Cover with plastic wrap, and refrigerate 30-60 minutes until chilled.

  • Step 5: Serve and ENJOY! ... After the salad has chilled; add the spinach, and extra dressing if needed. Transfer to a serving dish or platter. Serve with a fruit salad, or crusty bread. It's a great salad for a potluck, BBQ, or a nice Sat night dinner with the family.

We hope you enjoy this recipe!

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