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–+ servings
Spaghetti Salad

Spaghetti Salad

This summer Spaghetti Salad recipe is a classic and is full of veggies, cheese, seasoning and tossed with a yummy Italian dressing.
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Prep Time 25 minutes
Cooling Time 2 hours
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 10 servings
Calories 125 kcal

Equipment

  • large bowl

Ingredients
  

Pasta and Vegetables

  • 1 pound spaghetti noodles
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 0.5 red onion, thinly sliced
  • 1 each English cucumber, sliced
  • 1 cup grape tomatoes, sliced in half
  • 2.25 ounce can sliced olives, drained

Cheeses and Seasoning

  • 0.5 cup cheddar cheese, cut into cubes
  • 0.25 cup grated Parmesan cheese
  • 1 Tablespoon McCormick Salad Supreme seasoning
  • 1 teaspoon garlic powder
  • 16 ounce Italian dressing

Instructions
 

Preparation

  • Cook spaghetti according to package directions, seasoning the boiling water with one tablespoon of kosher salt before adding noodles. Stir noodles often while cooking. Drain well after cooking until al dente.
  • In a large bowl, add in all your diced veggies, olives and cheeses.
  • Then add the cooked and cooled spaghetti on top. Season salad with McCormick Salad Supreme seasoning and garlic powder. Give it all a gentle toss.
  • Pour Italian dressing over noodles.
  • Stir mixture carefully until combined.
  • Cover with plastic wrap and allow to cool for at least two hours before serving.

Nutrition

Serving: 1servingCalories: 125kcal
Keyword Cheese Salad, Cold Salad, Italian Dressing, Spaghetti Salad, summer salad, Vegetable Salad
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