SPAGHETTI SALAD

SPAGHETTI SALAD RECIPE

I swear, there’s something satisfying about being able to twirl spaghetti noodles around your fork. It just beats spearing rotini or bowtie pasta, doesn’t it? Three cheers for spaghetti noodles, and three cheers for this absolutely amazing cold Italian spaghetti pasta salad recipe.

ITALIAN PASTA SALAD WITH SPAGHETTI NOODLES

There are just so many different ways you could make this classic potluck recipe. You can really get creative with the fresh veggies you choose, but trust me when it comes to the dressing for this Italian pasta salad. My dressing is perfect if I do say so myself.

With so many holidays and events during the summer, I end up making this recipe at least half a dozen times.

I love it because it’s an easy pasta salad recipe that holds up well in the refrigerator overnight.

Ready to whip up a big bowl of my tasty Italian spaghetti salad? Great! Just make sure you have these ingredients below on hand.

• 1 lb. Thin spaghetti, broken into thirds
• 1 (16-ounce) bottle Italian salad dressing
• 2 tablespoons McCormick’s Salad Supreme Seasoning (kinda obsessed with this stuff)
• ½ cup grated parmesan cheese
• 1 (10 oz. package) cherry tomatoes, sliced in half
• 1 red bell pepper, diced
• ½ red onion, diced
• 1 English cucumber, sliced and quartered
• 2 (2.5-ounce) cans sliced black olives
• 1 cup mini pepperoni (these are so cute!)

Next, you’ll just want to follow these easy instructions!

1. Cook spaghetti according to directions on the box to al dente. Drain, rinse in cool water.
2. When completely cooled transfer the spaghetti to a large bowl. Add the Italian dressing, Salad Supreme, and the parmesan cheese, stir until evenly distributed.
3. Add the tomatoes, red bell pepper, onion, cucumber, black olives and the pepperoni. Toss until all ingredients are coated.’
4. Chill for 1 hour before serving.

INGREDIENTS:

• 1 lb. Thin spaghetti, broken into thirds
• 1 (16-ounce) bottle Italian salad dressing
• 2 tablespoons McCormick’s Salad Supreme Seasoning
• ½ cup grated parmesan cheese
• 1 (10 oz. package) cherry tomatoes, sliced in half
• 1 red bell pepper, diced
• ½ red onion, diced
• 1English cucumber, sliced and quartered
• 2 (2.5-ounce) cans sliced black olives
• 1 cup mini pepperoni

INSTRUCTIONS:

1. Cook spaghetti according to directions on the box to al dente. Drain, rinse in cool water.
2. When completely cooled transfer the spaghetti to a large bowl. Add the Italian dressing, Salad Supreme, and the parmesan cheese, stir until evenly distributed.
3. Add the tomatoes, red bell pepper, onion, cucumber, black olives and the pepperoni. Toss until all ingredients are coated.
4. Chill for 1 hour before serving.

Recipe Adapted by : dearcrissy.com