Description
A refreshing cookout spaghetti salad perfect for summer gatherings.
Ingredients
Scale
- 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, yellow)
- ½ cup Cheddar cheese (cut into tiny cubes)
- ½ cup Hard pepperoni (cut into cubes, optional)
Instructions
- Cook spaghetti in a large pot of boiling salted water until al dente. (do not overcook)
- Drain and rinse with cold water until the pasta is cold. Set aside.
- Place drained pasta into a large bowl or casserole dish.
- Sprinkle pasta with Salad Supreme, Cajun seasoning, dill weed, and fresh parsley. Toss until coated.
- Mix together Italian dressing and ranch dressing.
- Pour dressing over pasta and toss until coated.
- Add remaining ingredients and toss to coat.
- Cover and refrigerate until ready to serve. (refrigerate for at least an hour)
- Toss before serving, as some ingredients will sink to the bottom.
- Taste and adjust any seasonings or ingredients if needed.
- Garnish with additional fresh parsley and dill if desired.
Notes
- This salad can be made ahead of time.
- Adjust ingredients to suit your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: How to Make Cookout Spaghetti Salad Recipe, Cold spaghetti pasta salad, Summer spaghetti salad, Picnic spaghetti salad