Spaghetti Salad Recipe (Easy, Fresh & Flavorful)
A light, refreshing spaghetti salad made with colorful veggies, zesty Italian dressing, and tender pasta — perfect for summer picnics, potlucks, or family meals.
Ingredients
- Ingredient
- Quantity
- Notes
- Spaghetti pasta 12 oz 340 g Cooked al dente
- Green bell pepper 1 large Diced
- Red bell pepper 1 large Diced
- Vine-ripe tomatoes 2 large Diced
- English cucumber 1 Sliced
- Red onion ½ small Finely diced
- McCormick Salad Supreme seasoning 4 tbsp Adds zesty flavor
- Italian dressing 15–16 oz Bottled or homemade
- Parmesan cheese optional ¼ cup Adds richness
- Fresh parsley or basil 2 tbsp Chopped for garnish
Instructions
- Step 1️ Cook the Pasta Just Right
- Boil the spaghetti in salted water until al dente (tender but firm). Drain and rinse with cool water to stop cooking. This keeps the noodles from becoming soggy.
- Step 2️ Prep the Fresh Veggies
- While the pasta cooks, wash and chop the bell peppers, tomatoes, cucumber, and red onion. The mix of colors adds a beautiful presentation and crunchy texture.
- Step 3️ Mix the Dressing
- Pour your bottled or homemade Italian dressing into a bowl. Add the Salad Supreme seasoning and stir well to combine.
- Step 4️ Combine and Toss
- In a large mixing bowl, combine the cooled spaghetti and chopped veggies. Pour the dressing mixture over the top and toss until everything is evenly coated.
- Step 5️ Chill Before Serving
- Cover and refrigerate for at least 4 hours — or overnight — so the pasta absorbs the dressing and the flavors blend together perfectly.
Notes
- Add cheese or protein for extra richness.
- Adjust seasoning before serving if chilled overnight.