- Prep time: 20 minutes
- Chill time: 2–4 hours (best if left overnight)
- Servings: 10–12 servings
Ingredients
The Base:
- 1 lb (450g) spaghetti, broken in half and cooked al dente
- 1 pint cherry or grape tomatoes, halved
- 1 large cucumber, diced
- 1 medium zucchini, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium red onion, finely chopped
- 1 can (2.25 oz) sliced black olives, drained
The Dressing & Seasoning:
- 1 bottle (16 oz) robust Italian dressing (such as Olive Garden or Wish-Bone)
- 1/2 cup grated Parmesan cheese (optional, for a richer taste)
- 2–3 tbsp Salad Supreme seasoning (a classic blend of paprika, celery seed, poppy seed, and Romano cheese)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the broken spaghetti and cook according to the package instructions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta down.
- Prep the Vegetables: While the pasta cooks, wash and chop all the vegetables (tomatoes, cucumber, zucchini, peppers, and onion) into bite-sized pieces as seen in 1000019913.jpg.
- Combine: In a very large mixing bowl or a large aluminum catering pan (like the one in the image), combine the cooled spaghetti, diced vegetables, and sliced black olives.
- Dress and Season: Pour the Italian dressing over the salad. Sprinkle the Salad Supreme seasoning and grated Parmesan cheese (if using). Toss everything thoroughly to ensure the pasta and veggies are evenly coated.
- Chill and Serve: Cover the pan tightly with foil or plastic wrap and refrigerate for at least 2 hours before serving. This allows the pasta to absorb all the vibrant, zesty flavors. Give it a quick toss right before serving.
