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Spaghetti salad with salad supreme recipe for busy nights
Emily

Spaghetti Salad with Salad Supreme

A vibrant and refreshing pasta side dish that combines cold, al dente noodles with crisp garden vegetables. This family-friendly recipe is a perfect potluck staple that works beautifully as a one-pot meal. By using broken spaghetti strands and a bold Italian vinaigrette, every bite offers a satisfying crunch and zesty flavor. Perfect for busy weeknights or summer barbecues, it’s a consistently delicious dish that saves time without sacrificing quality.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 16 oz spaghetti, broken into three segments
  • 2 medium Roma tomatoes, diced finely
  • 1 medium English cucumber, diced
  • 1 small sweet onion, diced
  • 1/2 red bell pepper, diced
  • 2 carrots, thinly sliced
  • 3/4 cup Italian vinaigrette dressing
  • 2 tablespoons pasta and salad seasoning
  • Sea salt to taste

Method
 

  1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
  2. Drain the pasta and rinse thoroughly with cold water to stop the cooking process.
  3. In a large mixing bowl, combine the cooled spaghetti, tomatoes, cucumber, onion, red pepper, and carrots.
  4. Pour the Italian vinaigrette over the salad and sprinkle with the pasta and salad seasoning.
  5. Toss everything together until the ingredients are well coated.
  6. Refrigerate the salad for at least one hour before serving to allow the flavors to meld.

Notes

Use English cucumbers for less seeds and a crispier texture. Roma tomatoes are recommended to prevent excess liquid from watering down the dressing. Store leftovers in an airtight container in the refrigerator for up to 3 days.