Summer Spaghetti Salad

Mary Jones


This is a favorite at every family and work gathering. It is always requested, and I never have left overs. This is also good to have on hand for the summer, to keep in the fridge as a cold salad when you don't feel like cooking anything.


★★★★★ 1 vote

1 Hr 20 Min
30 Min


  • 1 lb
    spaghetti - thin
  • 1 jar(s)
    salad supreme - mccormick
  • 1 bottle
    viva italian dressing - 16 oz
  • 1 small
    yellow onion - chopped
  • 1 large
    cucumber - sliced and 1/2'd
  • 1 small
    bell pepper - sliced and diced (small)
  • 3 medium
    roma tomatoes, cut in cubes
  • 1 jar(s)
    parmesan cheese

How to Make Summer Spaghetti Salad


  1. Open Italian Dressing and pour entire contents into large bowl. Pour in 3/4 of the bottle of McCormick Salad Supreme. Blend Well.
  2. Chop all the veggies accordingly and add them to the Dressing mixture and set aside.
  3. Boil the spaghetti until done. Drain then rinse in COLD WATER. Rinse until all the spaghetti is COLD. let it sit in the strainer for 15 minutes to allow water to drain off, so it will not water you salad down.
  4. Once Spaghetti is drained, pour into Dressing and Veggie Mixture. Mix well. this does better when prepared the night before and it is left to sit in the fridge and acquire the other flavors, mixing occasionally. But it can be eaten right away.
  5. Once it is done, put on a plate and top with Parmesan grated cheese.

Printable Recipe Card

About Summer Spaghetti Salad

Course/Dish: Pasta Salads
Other Tag: Healthy
Hashtags: #spaghetti, #Cold, #Pasts

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