Ingredients
Dressing:
- ½ cup extra-virgin olive oil
- 2 tablespoons honey
- 2 - 3 tablespoons red or white wine vinegar
- 1 clove garlic
- ½ teaspoon Italian seasoning
- ⅓ cup fresh grated Parmesan cheese
- coarse salt and fresh black pepper to taste
Salad:
- 12 ounces thick spaghetti
- 1 tablespoon olive oil
- ¼ cup finely diced red onion
- ¾ cup chopped artichoke hearts from a jar
- ¾ cup diced plum tomatoes seeds removed
- ¾ cup diced cucumber seeds removed
- ¾ cup chopped pepperoni or salami
- ¾ cup cubed mozzarella cheese
- ¾ cup sliced black olives
- a couple dashes crushed red pepper flakes optional
Instructions
Make the dressing:
- Pulse all the dressing ingredients together except the salt and pepper until smooth and creamy. Season to taste with salt and pepper. Refrigerate.
Make the salad:
- Cook the spaghetti to al dente according to package directions. Drain and toss with a tablespoon of olive oil. Refrigerate until cooled.
- In a large mixing bowl toss everything together except the salt, pepper and red pepper flakes.
- Mix in the dressing a little at a time and toss until everything is evenly coated. Season to taste with salt and pepper and red pepper flakes, if desired.
Nutrition
Serving: 1grams