Ingredients:

  • 1 pound (450g) spaghetti pasta
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon salt
  • 1 red bell pepper, cored, seeded, and diced
  • 1 green bell pepper, cored, seeded, and diced
  • 1/2 red onion, finely diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (50g) black olives, sliced
  • 1/2 cup (20g) fresh parsley, chopped
  • 4 ounces (115g) pepperoni, sliced
  • 4 ounces (115g) cooked ham, diced
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 2 tablespoons (30ml) Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (50g) cubed mozzarella or provolone (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Drain and rinse with cold water. Toss with olive oil.
  2. While the pasta is cooking, chop all the vegetables as directed in the ingredient list.
  3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, honey (or maple syrup), Italian herbs, salt, and pepper until emulsified.
  4. In a large mixing bowl, combine the cooked pasta, chopped vegetables, pepperoni, ham, and cheese (if using).
  5. Pour the dressing over the pasta salad and toss gently to coat everything evenly.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Stir before serving and enjoy this spaghetti pasta salad!