Total Time
Prep 15 mins
Cook 10 mins

This is a great recipe to take to a potluck! A different type of salad, using spaghetti noodles! This recipe originated in Clarksdale, Mississippi and came from a cookbook titled "Family Secrets....the Best of the Delta". It has lots of ingredients, but there is nothing hard about the recipe. Try it!

Ingredients Nutrition


  1. Combine artichoke hearts, green pepper, cheeses, ham, salami, onion, and salt, pepper, and hot sauce to taste. Set mixture aside.
  2. Break spaghetti into pieces to make it easier to eat in a salad. Cook spaghetti according to package directions; drain well. Add spaghetti to artichoke mixture.
  3. Mix the dressing: Combine the oil, vinegar, garlic, sugar, 1/2 tsp salt, basil, oregano, and 1/4 tsp pepper in a jar. Cover tightly and shake vigorously.
  4. Pour the dressing over the spaghetti and artichoke mixture. Toss gently to combine.
Most Helpful

4 5

What a great salad! I halved the oil and substituted red and yellow peppers for the green; (I did miss the green color). It has great flavor and is better the second day. Thanks for a great everyday recipe!

5 5

Yum, yum, yum!!! This is definately one to make again and again! Because I'm a vegetarian, I used Yves Veggie Ham and Veggie Salami in this, and I also reduced the oil slightly, using around 2/3 cup. I had some baby yellow peppers and 1/2 pint of grape tomatoes, so I used those in here as well. Oh, and I didn't have spaghetti on hand, so I used whole grain fusilli. I agree with TxG, this will be even better tomorrow!!! Thanks so much for sharing, breezermom! Made for PRMR tag.

5 5

This is a keeper, definitely! The dressing is delicious. I tossed in some pepperoni as well. As good as it is today, I think it will be even better tomorrow when the flavors meld. Thanks, Breezermom!