Description
A refreshing and colorful Summer Spaghetti Salad perfect for warm days. This salad combines al dente spaghetti noodles with crisp bell peppers, cucumber, grape tomatoes, olives, and a medley of cheeses, all tossed in a zesty Italian dressing seasoned with garlic powder and salad supreme. Ideal for BBQs, potlucks, or light lunches.
Ingredients
Pasta
- 1 pound box spaghetti noodles
Vegetables
- 1 green pepper, diced
- 1 red pepper, diced
- 1/2 red onion, thinly sliced
- 1 English cucumber, sliced
- 1 cup grape tomatoes, sliced in half
Other Ingredients
- 2.25 ounce can sliced olives, drained
- 1/2 cup cheddar cheese, cut into cubes
- 1/4 cup grated Parmesan cheese
Seasonings & Dressing
- 1 tablespoon McCormick Salad Supreme seasoning
- 1 teaspoon garlic powder
- 16 ounce bottle Italian dressing
- 1 tablespoon kosher salt (for boiling water)
Instructions
- Cook the spaghetti: Bring a large pot of water to a boil, seasoning it with one tablespoon of kosher salt. Add the spaghetti noodles and stir frequently while cooking according to the package directions until al dente. Drain well and allow to cool.
- Prepare the vegetables and cheeses: In a large mixing bowl, combine the diced green and red peppers, thinly sliced red onion, sliced cucumber, halved grape tomatoes, drained sliced olives, cubed cheddar cheese, and grated Parmesan cheese.
- Add the spaghetti: Once the noodles are cool, add them on top of the mixed vegetables and cheeses. Sprinkle the McCormick Salad Supreme seasoning and garlic powder over the mixture. Gently toss all ingredients together to combine evenly.
- Add Italian dressing: Pour the entire 16-ounce bottle of Italian dressing over the salad. Stir carefully to coat all components evenly with the dressing.
- Chill before serving: Cover the bowl tightly with plastic wrap and refrigerate for at least two hours. This allows the flavors to meld together and the salad to cool thoroughly before serving.
Notes
- Be sure to rinse and cool the cooked spaghetti to prevent it from becoming mushy in the salad.
- You can substitute Italian dressing with a homemade vinaigrette if desired.
- Add more vegetables like cherry tomatoes or black olives for variety.
- This salad is best served chilled; refrigerate leftovers promptly.
- Ideal for preparing a few hours ahead, making it great for gatherings.