SUMMER ITALIAN SPAGHETTI SALAD RECIPE

#INGREDIENTS:

1 package (16 ounces) thin spaghetti, halved (we buy DeLallo)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup (5 oz) thin salami slices, cut into small pieces (or pepperoni)

1 medium green pepper, diced

1/2 small red onion, diced

1/2 cup black olives, thinly sliced

1 bottle (8 ounces) Italian salad dressing (we buy DeLallo brand)

1 cup grated Parmesan cheese

1/2 teaspoon paprika

Salt & pepper to taste

#DIRECTIONS:

Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool.

Place in a large bowl; add tomatoes, cucumber, salami, pepper, red onion, and olives.

Combine remaining ingredients; pour over salad and toss to coat. Add the Parmesan cheese; gently stir together. Cover and refrigerate for at least 2 hours; serve!