Spaghetti Pasta Salad
A quick, flavorful salad made with thin spaghetti noodles and fresh vegetables, perfect for a light meal.
Ingredients
Pasta
- 1 lb thin spaghetti noodles (broken in half) Choose high-quality pasta for the best texture.
Seasonings
- ¼ cup Salad Supreme seasoning
- ½ teaspoon Cajun seasoning
- 1 tablespoon fresh parsley (finely chopped) Enhances flavor.
- 1 tablespoon fresh dill weed (finely chopped) Adds freshness.
Dressing
- 1½ cup Italian Salad Dressing
- 2 tablespoons Ranch Dressing
Vegetables
- 1 cup cucumbers, finely diced Use vibrant cucumbers for added crunch.
- 1 cup sweet cherry tomatoes, finely diced For sweetness and color.
- ⅓-½ cup red onions, finely diced Adjust based on preference.
- ½ cup mixed bell peppers (I used red, green, and yellow) Add color and crunch.
Cheese and Optional Protein
- ½ cup Cheddar cheese (cut into tiny cubes) Can be omitted for a lighter salad.
- ½ cup hard pepperoni, cut into cubes (optional) Use turkey pepperoni for a healthier option.
Instructions
Preparation
- In a large pot of boiling salted water, cook the spaghetti until al dente. Don’t overcook! Drain and rinse under cold water until cooled. Set aside.
- Place the drained pasta into a large bowl. Sprinkle with Salad Supreme, Cajun seasoning, dill weed, and fresh parsley. Toss to coat evenly.
- In a small bowl, mix the Italian dressing and ranch dressing. Pour this mixture over the pasta and toss until completely coated.
- Mix in the diced cucumbers, tomatoes, red onions, bell peppers, and cheese cubes, tossing until fully combined.
- Cover the bowl and refrigerate for at least an hour before serving to allow flavors to blend. Toss again before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-5 days. Perfect for meal prep and can be made a day in advance for optimal flavor.