Keto Summer Italian Spaghetti Salad

Prep: 15 minCook: 15 min10 servingsmediumItalian
Summer Italian Spaghetti Salad with Salami and Fresh Vegetables

This cold pasta salad combines thin spaghetti with cherry tomatoes, cucumber, salami, and black olives in a zesty Italian dressing. Perfect for summer gatherings, potlucks, and picnics, this make-ahead dish gets better as it chills and the flavors meld together. The homemade Italian dressing with olive oil, red wine vinegar, and herbs adds bright flavor that complements the savory salami and fresh vegetables. Serve as a side dish or light main course.

Nut-FreeKeto

Ingredients

10 servings
  • 1 pkg thin spaghetti, halved
    penne or rotini1:1gluten free possible

    use gluten-free pasta if needed

  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup salami slices, cut into small pieces
    turkey or ham1:1processed meat free

    use lean deli meat

    Full guide →
  • 1 medium green pepper, diced
  • ½ small red onion, diced
  • ½ cup black olives, drained, thinly sliced
  • 1 bottle Italian salad dressing, or make your own(optional)
  • 1 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • salt
  • pepper
  • 1 ½ cups extra virgin olive oil
  • 3 tablespoon red wine vinegar
  • 1 tablespoon dried oregano
  • 1 ½ teaspoon dried basil
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 2 cloves garlic, minced
  • 3 tablespoon Parmesan cheese

Instructions

  1. 1

    Cook spaghetti according to package directions, usually 1 minute less than recommended for al dente texture

  2. 2

    Drain and rinse the pasta, then drizzle with olive oil to prevent sticking

  3. 3

    Refrigerate pasta until completely cool

  4. 4

    Place cooled pasta in a large bowl and add tomatoes, cucumber, salami, pepper, red onion, and olives

  5. 5

    Combine remaining dressing ingredients and pour over salad

  6. 6

    Toss everything to coat evenly

  7. 7

    Add Parmesan cheese and gently stir together

  8. 8

    Cover and refrigerate for at least 2 hours before serving

Tips

Tip 1

Rinse the cooked pasta with cold water to stop cooking and cool it quickly for the best texture

Tip 2

Make this salad a day ahead for even better flavor as the dressing has time to penetrate all ingredients

Tip 3

Add extra lemon juice just before serving to brighten the flavors

Good to Know

Storage

Refrigerate covered for up to 3 days

Make Ahead

Make 1-24 hours ahead for best flavor development

Serve With

Serve chilled as a side dish for grilled meats or as a light lunch

See pairing guide →

Common Mistakes

Watch

Don't skip rinsing the pasta to avoid a gummy texture

Watch

Don't add dressing to warm pasta or it will become mushy

Substitutions

Gluten-Free Swaps

thin spaghetti→
penne or rotini1:1gluten free possible

use gluten-free pasta if needed

General Alternatives

salami→
turkey or ham1:1processed meat free

use lean deli meat

Full guide →
Italian dressing→
Greek dressing1:1flavor variation

changes flavor profile slightly

Find more substitutions →

FAQ

Can I make this without the salami?

Yes, omit the salami for a vegetarian version or substitute with diced mozzarella, chickpeas, or grilled chicken for protein.

How long will this keep in the refrigerator?

The salad stays fresh for up to 3 days when stored covered. You may need to add a splash more dressing before serving.

Can I freeze this pasta salad?

Freezing is not recommended as the vegetables and dressing will separate and become watery when thawed.