1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup Salami slices (or pepperoni, or both), cut into small pieces
1 medium green pepper, diced
1/2 small red onion, diced
1/2 cup black olives, drained, thinly sliced
1 bottle Italian salad dressing, OR MAKE YOUR OWN (recipe below)
1 cup grated Parmesan cheese
1 teaspoon paprika
Salt & pepper to taste
Homemade Italian Dressing:
1 1/2 cups Extra Virgin Olive Oil
3 TBSP red wine vinegar
1 TBSP dried oregano
1 1/2 teaspoon dried basil
1 TBSP fresh squeezed lemon, plus more to taste
2 garlic cloves, minced
3 TBSP Parmesan cheese
Salt and pepper to taste
Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain and rinse. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool. Cook the spaghetti according to package directions. 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!