Description
A refreshing and satisfying pasta salad with fresh veggies and zesty dressings, perfect for gatherings and quick meals.
Ingredients
- 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 cup 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; I used turkey pepperoni sticks)
Instructions
- Begin by cooking the spaghetti in a large pot of boiling salted water until it’s al dente; avoid overcooking.
- Once cooked, drain and rinse the pasta under cold water until it cools completely, then set aside.
- In a large bowl or casserole dish, combine the drained pasta with the Salad Supreme seasoning, Cajun seasoning, dill, and parsley. Toss until the pasta is nicely coated.
- In a separate bowl, mix together the Italian dressing and Ranch dressing.
- Pour the dressing over the pasta and toss thoroughly to ensure even coating.
- Add all remaining ingredients and toss again. Adjust ingredient amounts to your liking.
- Cover the salad and refrigerate for at least one hour (or overnight for best flavor).
- Before serving, remember to toss the salad again, as some ingredients may settle at the bottom. Taste and adjust seasonings if necessary, adding more pepper or Salad Supreme as desired.
- Optional garnish with additional fresh parsley or dill.
Notes
For added flavor, consider marinating the diced vegetables in some dressing for about 30 minutes before mixing them into the pasta. If you’re in a hurry, fresh herbs can be substituted with dried herbs sparingly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American