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–+ servings
Cookout Spaghetti Salad

Colorful Cookout Spaghetti Salad That's a Summer Crowd-Pleaser

Cookout Spaghetti Salad is a vibrant mix of colorful ingredients, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Thin Spaghetti Noodles Can substitute with gluten-free pasta
  • 2 Cucumbers Diced, can swap with bell peppers
  • 1 cup Sweet Cherry Tomatoes Halved
  • 1 Red Onion Sliced, can use green onions
  • 1 Mixed Bell Peppers Sliced, use preferred colors
  • 1/4 cup Fresh Parsley Chopped, dried herbs can be a substitute
  • 1/4 cup Fresh Dill Weed Chopped, dried herbs can be a substitute
  • 1 cup Cheddar Cheese Can substitute with dairy-free cheese
  • 1/2 cup Hard Pepperoni Optional
For the Dressings
  • 1/2 cup Italian Salad Dressing Using homemade is recommended
  • 1/2 cup Ranch Dressing Can substitute with Greek yogurt
Seasoning
  • 1 tablespoon Salad Supreme Seasoning Can substitute with Italian seasoning
  • 1 teaspoon Cajun Seasoning Omit for a milder flavor

Equipment

  • Large pot
  • Colander
  • mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Boil a large pot of salted water and cook the spaghetti noodles for about 10 minutes until al dente. Drain and rinse under cold water.
  2. In a mixing bowl, combine the chilled spaghetti with Salad Supreme seasoning, Cajun seasoning, parsley, and dill. Toss thoroughly.
  3. In a separate bowl, whisk together Italian and ranch dressing until well combined. Pour over the spaghetti and toss gently.
  4. Add cucumbers, tomatoes, onions, bell peppers, cheddar cheese, and optional pepperoni. Fold gently to combine.
  5. Cover the salad and chill for at least one hour to let the flavors meld.
  6. Before serving, toss gently, adjust seasoning, and serve in a large bowl.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

This salad can be made ahead of time and stored in the fridge. Fresh vegetables are recommended for the best crunch.

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