Spaghetti Pasta Salad (with Italian Dressing)

 

1 16 oz pkg thin spaghetti, halved

1 C. cherry tomatoes, halved

1 C. cucumber, diced

1 C. Salami slices (or pepperoni, or both), cut into small pieces

1 medium green pepper, diced

½ small red onion, diced

½ C. black olives, drained, thinly sliced

1 bottle Italian salad dressing, OR MAKE YOUR OWN (recipe below)

1 C. grated Parmesan cheese

1 tsp. paprika

Salt & pepper to taste

 

1 ½ C. Extra Virgin Olive Oil

3 T. red wine vinegar

1 T. dried oregano

1 ½ tsp. dried basil

1 T. fresh squeezed lemon, plus more to taste

2 garlic cloves, minced

3 T. 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. 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!