Spaghetti Salad Supreme
A cold spaghetti salad tossed with crisp garden vegetables, Italian dressing, and pasta salad seasoning \u2014 the make-ahead potluck bowl that always comes home empty.
Ingredients
- 16 ounces spaghetti
- 2 medium Roma tomatoes diced
- 1 medium cucumber diced
- 1 small sweet onion chopped
- ½ red pepper diced
- 1-2 carrots finely sliced
- ¾ cup Italian dressing
- 2 tablespoons pasta and salad seasoning such as Johnny’s
- Salt to taste
Instructions
- Bring a large saucepan of salted water to a rolling boil. Break the dry spaghetti into three shorter segments and add it to the boiling water.
- Cook the spaghetti until al dente according to the package directions. Drain immediately and rinse thoroughly under cold running water.
- Place the cooled, well-drained spaghetti in a large mixing bowl. Add the diced Roma tomatoes, cucumber, sweet onion, red pepper, and finely sliced carrots.
- Toss the pasta and vegetables until evenly combined. Pour in the Italian dressing, sprinkle with the pasta and salad seasoning, and toss again.
- Taste and add salt as needed. Cover the bowl and refrigerate for at least 1 hour before serving.
Notes
Rinsing the spaghetti under cold water is not optional here — it stops the cooking and washes off surface starch so the strands stay separate instead of clumping. Give the pasta a full hour in the fridge before serving; the seasoning needs that time to soak in.
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