A cold pasta salad made with spaghetti, Italian dressing, salad seasoning, and fresh vegetables — cucumber, cherry tomatoes, green pepper, and celery. Terri Board’s recipe tosses everything together and chills for several hours. A great make-ahead dish for potlucks and cookouts.
Ingredients
1 lb spaghetti
1 (16 oz) bottle Italian dressing
2–3 Tbsp salad seasoning (such as Salad Supreme)
1 cucumber, diced
2 c cherry tomatoes, halved
1 green pepper, diced
2 stalks celery, chopped
Instructions
Cook spaghetti according to package directions.
Rinse in cold water and drain well.
Place in a large bowl.
Add the Italian dressing, salad seasoning, cucumber, cherry tomatoes, green pepper, and celery.
Toss well to combine.
Refrigerate at least 4 hours before serving.
Add more Italian dressing if needed before serving.
Make it ahead: This salad is best after several hours in the fridge — the pasta absorbs the dressing and the flavors come together. Even better the next day.
Salad seasoning: McCormick Salad Supreme or similar seasoning blend works well here.
