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Classic Spaghetti Salad

A colorful and zesty pasta salad featuring tender spaghetti strands coated in Italian dressing, loaded with crisp vegetables, savory pepperoni, and Parmesan cheese. Perfect for potlucks, summer cookouts, or meal prep.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main, Salads, Side Dish
Cuisine: American, Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound spaghetti broken into thirds
  • 1 cup Italian dressing plus extra for serving
  • 3 tablespoons Salad Supreme seasoning
  • 1 pint cherry tomatoes halved
  • 1 large cucumber diced
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 1/2 medium red onion finely diced
  • 1 can 2.25 ounces black olives, sliced and drained
  • 4 ounces pepperoni quartered
  • 1/2 cup Parmesan cheese freshly grated
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot for boiling pasta
  • Colander for draining
  • Large mixing bowl
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Long handled spoon or tongs for tossing
  • Airtight container for storage

Method
 

  1. Bring a large pot of generously salted water to a rolling boil. Add the spaghetti broken into thirds and cook according to package directions until al dente, about 8-10 minutes.
  2. Drain the pasta in a colander and rinse thoroughly with cold running water to stop the cooking process. Shake the colander well to remove as much water as possible.
  3. While the pasta cools, dice the bell peppers, cucumber, and red onion into bite-sized pieces. Halve the cherry tomatoes and quarter the pepperoni slices. Drain and slice the olives if needed.
  4. Transfer the cooled, drained pasta to a large mixing bowl. Pour the Italian dressing over the pasta and toss thoroughly to coat every strand.
  5. Sprinkle the Salad Supreme seasoning over the dressed pasta and toss again to distribute evenly.
  6. Add all prepared vegetables to the bowl: tomatoes, cucumber, both bell peppers, red onion, and olives. Use a gentle folding motion to incorporate them evenly.
  7. Scatter the quartered pepperoni pieces throughout the salad. Sprinkle the grated Parmesan over everything and fold gently. Taste and adjust salt and pepper as needed.
  8. Cover the bowl tightly and refrigerate for at least 2 hours, preferably overnight. Before serving, toss the salad again and add a splash of extra dressing if needed.

Notes

Reserve a quarter cup of dressing to add just before serving, as pasta salads absorb more dressing while chilling. This salad keeps in an airtight container for up to 5 days. For best results, let it rest overnight for flavors to develop. Remove from refrigerator 15 minutes before serving for optimal texture and flavor.