Spaghetti Salad
This cold Italian spaghetti salad features fresh veggies, pepperoni, parmesan cheese, spaghetti noodles and lots of yummy dressing!
Servings 8 servings
Ingredients
- 1 lb. Thin spaghetti broken into thirds
- 1 16-ounce bottle Italian salad dressing
- 2 tablespoons McCormick’s Salad Supreme Seasoning
- ½ cup grated parmesan cheese
- 1 10 oz. package cherry tomatoes, sliced in half
- 1 red bell pepper diced
- ½ red onion diced
- 1 English cucumber quartered lengthwise then diced
- 2 2.5-ounce cans sliced black olives
- 1 cup mini pepperoni
Instructions
- Cook spaghetti according to directions on the box to al dente. Drain, rinse in cool water.
- When completely cooled transfer the spaghetti to a large bowl. Add the Italian dressing, Salad Supreme, and the parmesan cheese, stir until evenly distributed.
- Add the tomatoes, red bell pepper, onion, cucumber, black olives and the pepperoni. Toss until all ingredients are coated.
- Chill for 1 hour before serving.
Nutrition
Serving: 1 | Calories: 220kcal | Carbohydrates: 22g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 458mg | Fiber: 2g | Sugar: 2g