Ingredients
Pasta
- 1 lb. thin spaghetti noodles (cooked and drained)
Vegetables
- 1 English cucumber, diced
- 1 large green bell pepper, diced
- ½ cup sweet onion, chopped
- 1 cup cherry or grape tomatoes, halved
Other Ingredients
- 1 (2.4 oz.) can sliced black olives, drained
- 1 (16 oz.) bottle Italian salad dressing
- 2 tablespoons McCormick’s Salad Supreme seasoning
- Optional: freshly grated Parmesan cheese for garnish
Instructions
- Cook the Pasta. Bring a large pot of salted water to a boil. Add the thin spaghetti noodles and cook until al dente, about 8-10 minutes, following package instructions. Drain thoroughly and allow to cool slightly.
- Combine Pasta and Vegetables. Transfer the cooked and drained spaghetti noodles to a large mixing bowl. Dice the English cucumber, green bell pepper, and sweet onion, then add them to the bowl. Slice the cherry or grape tomatoes in half and add as well.
- Add Olives and Seasoning. Drain the sliced black olives and add them to the bowl. Sprinkle 2 tablespoons of McCormick’s Salad Supreme seasoning over the ingredients.
- Toss with Dressing. Pour in the entire 16 oz. bottle of Italian salad dressing and toss everything together until all ingredients are evenly coated.
- Chill and Serve. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill. Before serving, optionally garnish with freshly grated Parmesan cheese for extra flavor.
Notes
- For best flavor, chill the salad for a few hours or overnight.
- Use gluten-free pasta to make this salad gluten-free.
- You can substitute the Italian dressing with a homemade vinaigrette if preferred.
- Adding freshly grated Parmesan cheese adds a nice salty, umami kick but is optional.
- To keep the salad fresh longer, store separately and toss just before serving.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
