Zesty Spaghetti Pasta Salad with McCormick Salad Supreme
This refreshing pasta salad combines cooked spaghetti with fresh veggies and McCormick's Salad Supreme seasoning for a zesty, tangy taste explosion, perfect for any quick meal.
Equipment
- 1 Large bowl for mixing
Ingredients
Main ingredients
- 1 pound thin spaghetti noodles cooked and drained
- 1 English cucumber sliced or chopped
- 1 large green bell pepper chopped
- 0.5 cup sweet onion chopped fine
- 1 cup cherry or grape tomatoes halved
- 1 can sliced black olives 2.4 ounces, drained
- 1 bottle Italian Salad dressing 16 ounces, of your choice
- 2 tablespoons McCormick's Salad Supreme seasoning
Instructions
Instructions
- Start by cooking your spaghetti noodles according to the package instructions. Usually, this means boiling water outside the pressure cooker. Drain them well and set aside to avoid sticking together.
- While you wait, chop up the English cucumber and green bell pepper into bite-size pieces.
- Halve the cherry or grape tomatoes and chop the sweet onion. Keep everything fresh and ready for the mixing stage.
- In a large bowl, combine all the cooked spaghetti noodles with cucumber, bell pepper, onion, tomatoes, and drained black olives.
- Pour in the full bottle of Italian Salad dressing and sprinkle the McCormick Salad Supreme seasoning over everything. Toss it all around until the dressing and seasoning coat every bite.
- Cover your bowl with plastic wrap or a lid, and stick it in the fridge for at least 30 minutes so those flavors can mingle. Toss again before serving for maximum flavor.
Notes
Refrigerate in an airtight container for up to 3 days for best results. Do not freeze as pasta salad loses its texture if frozen.