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Spaghetti Pasta Salad

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A vibrant cookout spaghetti pasta salad featuring thin spaghetti noodles tossed with cucumbers, cherry tomatoes, red onion, mixed bell peppers, cheddar cheese, pepperoni, salad supreme seasoning, Cajun seasoning, fresh herbs, and a mix of Italian and Ranch dressings.

Ingredients

Scale
  • 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 cups 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, and yellow)
  • ½ cup cheddar cheese, cut into tiny cubes
  • ½ cup hard pepperoni, cut into cubes (optional)

Instructions

  1. Cook spaghetti in a large pot of boiling salted water until al dente (do not overcook). Drain and rinse with cold water until the pasta is cold. Set aside.
  2. Place drained pasta into a large bowl or casserole dish. Sprinkle pasta with salad supreme seasoning, Cajun seasoning, dill weed, and fresh parsley. Toss until coated.
  3. Add finely diced cucumbers, cherry tomatoes, red onions, mixed bell peppers, cheddar cheese, and pepperoni (if using). Pour in Italian salad dressing and Ranch dressing. Toss everything together until well combined.
  4. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld. Serve chilled.

Notes

For best texture, finely dice all vegetables to match the size of the cheese cubes. Adjust Cajun seasoning to taste for mild or spicy preference. This salad can be made ahead and tastes even better the next day.

Nutrition

Find it online: https://www.receipster.com/most-requested-spaghetti-salad/

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