Description
The perfect spaghetti pasta salad, bursting with fresh veggies and herbs, and tossed in zesty Italian and ranch dressings. A cool and colorful favorite for cookouts and gatherings!
Ingredients
- 1 lb thin spaghetti noodles, broken in half
- ¼ cup Salad Supreme seasoning
- ½ teaspoon Cajun seasoning
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill weed, finely chopped
- 1½ cup Italian Salad Dressing
- 2 tablespoons Ranch Dressing
- 1 cup cucumbers, finely diced
- 1 cup sweet cherry tomatoes, finely diced
- ⅓–½ cup red onions, finely diced
- ½ cup mixed bell peppers (red, green, yellow), diced
- ½ cup cheddar cheese, cut into tiny cubes
- ½ cup hard pepperoni, cut into cubes (optional; turkey pepperoni sticks used)
Instructions
1. Cook spaghetti in a large pot of boiling salted water until al dente. Do not overcook.
2. Drain and rinse the cooked spaghetti with cold water until chilled. Set aside.
3. Place the cooled pasta in a large bowl or casserole dish.
4. Sprinkle pasta with Salad Supreme seasoning, Cajun seasoning, parsley, and dill weed. Toss until evenly coated.
5. In a separate bowl, mix the Italian dressing with ranch dressing until combined.
6. Pour the dressing mixture over the pasta and toss to coat thoroughly.
7. Add cucumbers, tomatoes, red onions, bell peppers, cheddar cheese, and pepperoni (if using). Toss again to combine.
8. Cover and refrigerate for at least 1 hour or until ready to serve.
9. Before serving, toss again as ingredients may have settled. Adjust seasonings as needed.
10. Garnish with extra parsley and dill if desired.
Notes
This salad is best served the same day, as the pasta absorbs the dressing over time.
Feel free to add extra Salad Supreme seasoning or black pepper before serving for added flavor.
You can omit the pepperoni for a vegetarian version or swap in other proteins.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg