Summer Spaghetti Salad
Fresh, colorful, and easy to make, this Summer Spaghetti Salad combines spaghetti, vegetables, Italian dressing, and Salad Supreme seasoning for the perfect cold side dish. Great for cookouts, picnics, and potlucks.
Servings: 8
Ingredients
- 16 oz thin spaghetti noodles
- 16 oz restaurant style Italian dressing
- 3 tbsp Salad Supreme Seasoning
- 3 mini cucumbers, sliced and halved
- 1 pint cherry tomatoes, halved
- 1 yellow bell pepper, chopped
- ½ cup sliced green olives
- ¼ cup shredded parmesan
Instructions
- Slice the cucumbers, halve the cherry tomatoes, chop the bell pepper, and set them aside.
- Bring a large pot of water to a boil and cook the spaghetti according to the package directions until al dente. Drain well, then rinse under cold water until the noodles are completely cooled.
- Transfer the cooled spaghetti to a large mixing bowl. Pour in the Italian dressing and sprinkle in the Salad Supreme Seasoning. Toss until the noodles are evenly coated.
- Add the cucumbers, tomatoes, bell pepper, olives, and parmesan cheese. Gently toss everything together until well combined.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend. You can also make it several hours ahead of time if needed.
- Give the salad a good stir before serving and enjoy cold.
Notes
This recipe can serve anywhere from 8 to 16 people depending on portion size.