Juliann's Spaghetti Salad

Juliann Esquivel


This wonderful salad was a family joint effort. My mom & aunts would make this together. It's a favorite at our holiday picnics. It is easy but takes lots of prep time dicing and chopping however, well worth the effort. I have added my own touches and make the night before so flavors marry. Great served on hot summer days. It's a really large salad can be enjoyed up to three days after being made. But trust me it wont last that long. Enjoy for your next holiday.

★★★★★ 3 votes
1 Hr
10 Min


1 box
1 lb spaghetti
1/2 large
vidalia onion diced small
1/2 large
purple onion diced small
1/2 large
sweet green pepper diced small
1/2 large
sweet red pepper diced small
1 large
cucumber seeded and diced small
1 small
can sliced black olives drained
1 small
can sliced mushrooms drained
1 large
can baby ears of corn drained & cut in half
1/2 can(s)
black beans drained (not seasoned)
1 can(s)
chick peas garbanzos rinsed & drained
1 box
frozen peas/carrots steamed al-dente
1 can(s)
whole kernal sweet corn drained
6 oz
sliced pepperoni cut in strips
1/2 lb
capicola ham cut in 1 inch pieces
6 oz
provolone cheese cut in small pieces
1 small
jar sliced green olives w/pimentos
4 oz
grated parmesan cheese
1 bottle
large kraft zesty italian salad dressing
3 clove
fresh garlic
2 oz
good virgin olive oil
1 oz
red wine vinegar
2 tsp
1 tsp
fresh cracked black pepper


1blend on medium, above last six ingredients in a blender, Kraft dressing,fresh garlic, olive oil, wine vinegar, salt and pepper. store in a large bottle and refrigerate.
2Follow the instructions on package and cook spaghetti until al-dente. Strain off hot water and immerse in cold water to stop cooking process. Store in extra large salad bowl, cover and refrigerate.
3Dice and chop all the remaining fresh vegetables. Open, drain and rinse all canned beans. All canned vegetables should be drained, cut, diced or sliced where called for. Set all aside.
4Follow instructions on package of peas/carrot steam to al-dente. When done rinse in cool water set aside.
5Dice all deli meats, pepperoni, and cheese. You may add any combination of deli meats and cheeses you desire.
6Pull out your spaghetti, and dressing from the refrigrator. Add all of the chopped ingredients to your pasta and mix well. Shake and Pour the complete bottle of salad dressing over the salad and mix well. Last sprinkle the parmesan cheese over the salad and mix again. Cover and refrigerate overnight. Before serving the next day toss one more time to coat the pasta with the dressing. Taste to see if your salad has enough salt. Enjoy

About Juliann's Spaghetti Salad

Course/Dish: Pasta Salads
Other Tag: Quick & Easy