Summer Spaghetti Salad Veggie (Print Version)
# Ingredients:
→ Pasta and Vegetables
01 -
1 pound spaghetti noodles
02 -
1 green pepper, diced
03 -
1 red pepper, diced
04 -
½ red onion, thinly sliced
05 -
1 English cucumber, sliced
06 -
1 cup grape tomatoes, sliced in half
07 -
2.25 ounces sliced olives, drained
→ Cheeses
08 -
½ cup cheddar cheese, cut into cubes
09 -
¼ cup grated Parmesan cheese
→ Seasonings
10 -
1 Tablespoon McCormick Salad Supreme seasoning
11 -
1 teaspoon garlic powder
→ Dressing
12 -
16 ounces Italian dressing
# Instructions:
01 -
Cook the spaghetti according to package directions, seasoning the boiling water with one tablespoon of kosher salt. Stir noodles frequently while cooking. Drain well after cooking until al dente.
02 -
In a large bowl, mix diced vegetables, sliced olives, and cheeses.
03 -
Place the cooked and cooled spaghetti on top of the vegetable mixture. Season with McCormick Salad Supreme seasoning and garlic powder, then gently toss to combine.
04 -
Pour the Italian dressing over the noodles and stir gently until evenly combined.
05 -
Cover the bowl with plastic wrap and refrigerate for at least two hours before serving.