Description
This vibrant spaghetti pasta salad is loaded with fresh vegetables and tossed in a zesty Italian dressing, making it a perfect side dish for parties or a quick weeknight meal.
Ingredients
Scale
12 oz. spaghetti pasta
1 large green bell pepper
1 large red bell pepper
2 large vine-ripe tomatoes
1 english cucumber
½ small red onion
4 Tablespoons McCormick Salad Supreme seasoning
15–16 oz. bottled Italian dressing
Instructions
- Cook the spaghetti pasta according to the package instructions. Drain the pasta in a colander and rinse briefly with cool water to cool off the pasta. Drain again and set the pasta to the side.
- While the pasta is cooking, prepare the veggies. Wash the bell peppers, tomatoes and cucumber. Then chop both of the bell peppers, dice the tomatoes, slice the cucumber into fours, and dice half of a small red onion. If your onion is a bit large, only use ⅓ of the onion.
- Transfer the drained pasta to a large bowl. Add the chopped veggies to the bowl along with the salad seasoning.
- Now pour the dressing over the pasta salad. Toss the salad ingredients together until everything is mixed well and evenly coated with the seasoning and dressing.
- Cover the bowl with a lid or plastic wrap and refrigerate overnight or for at least 4-8 hours so all of the flavors can marinate together. Enjoy!
Notes
You can use anywhere between 12 oz. and 1 lb. of spaghetti pasta for this recipe. Trust me, it tastes way better once it has been refrigerated for several hours. Keep leftovers refrigerated and enjoy for up to 4 days.
- Prep Time: 20
- Cook Time: 30
- Category: Salad
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: spaghetti pasta salad recipe, pasta salad, Italian dressing, summer salad, vegetarian salad