Description
I still remember the first picnic we had as a family on that sun-soaked summer day. My aunt surprised us with her vibrant spaghetti salad, a colorful medley of fresh veggies, cheeses, and zesty Italian dressing that immediately became the star of the meal. Each bite was a delightful crunch, reminiscent of that perfect warm breeze drifting through the park. It wasn’t just another side dish; it was a celebration of summer flavors encapsulated in a bowl!
Ingredients
Scale
- 8 ounces spaghetti noodles
- 1 green pepper
- 1 red pepper
- 1 red onion
- 1 English cucumber
- 1 pint grape tomatoes
- 1 cup sliced olives
- 1 cup cheddar cheese
- 1/2 cup parmesan cheese
- 1 packet McCormick Salad Supreme Seasoning
- 1 teaspoon garlic powder
- 1/2 cup Italian dressing
Instructions
- Begin by bringing a large pot of water to a rolling boil. Generously season the water with kosher salt—this enhances the pasta's flavor. Add the spaghetti noodles and cook according to the package directions, usually around 8-10 minutes, until al dente.
- While the spaghetti is cooking, dice the green and red peppers, and thinly slice the red onion. Soak the onion slices in ice water for about 10 minutes, then cut the cucumber into slices and halve the grape tomatoes.
- In a large mixing bowl, add the diced peppers, soaked red onion, cucumber slices, halved grape tomatoes, and drained olives. Toss gently to combine.
- Once the spaghetti reaches al dente, drain it and rinse under cold water for about 30 seconds.
- Place the cooled spaghetti directly on top of the mixed vegetables in your large bowl.
- Sprinkle McCormick Salad Supreme seasoning and garlic powder over the pasta and vegetables.
- Pour your favorite Italian dressing over the salad and adjust as needed.
- Gently toss the spaghetti salad until the ingredients are fully combined and coated in dressing.
- Cover the salad and refrigerate for at least 2 hours, or ideally 24 hours.
- After chilling, give the salad a final gentle toss and serve.
Notes
- Store any leftover spaghetti salad in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the salad without dressing for up to 1 month.
- You can mix in more Italian dressing after thawing to refresh the flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg