Can I use a different type of pasta instead of spaghetti for Italian Spaghetti Salad?

Yes, you can substitute spaghetti with other pasta shapes like rotini, penne, or bow tie pasta. These types hold salad dressings well and add texture variety. Choose a pasta that cooks al dente to prevent sogginess when mixed with the dressing and other ingredients.

What kind of Italian dressing works best for spaghetti salad?

The choice of Italian dressing depends on your taste preference. Traditional recipes often use a zesty red wine vinegar-based dressing, but bottled options like Wish-Bone Robusto or homemade dressings with olive oil, vinegar, garlic, and herbs also work well. Adjust the seasoning to balance acidity and spices.

How long can I keep leftover Italian spaghetti salad in the fridge?

Store leftover spaghetti salad in an airtight container in the refrigerator. It stays fresh for up to 3 days. To maintain texture, avoid adding dressing until serving if possible, and give it a gentle stir before eating. Discard if it develops an off smell or slimy texture.

What cheeses go well in an Italian spaghetti salad?

Mozzarella is a classic choice due to its mild flavor and creamy texture. Other good options include provolone, gouda, or Parmesan for a sharper taste. Use cheese cubes or shredded versions to ensure even distribution and complement the salad's fresh vegetables.

Where can I find Salad Supreme seasoning and what does it add to the salad?

Salad Supreme seasoning is typically found in grocery stores either near the spice aisle or with salad dressings and condiments. It contains a blend of herbs and spices like celery seed, garlic, and red pepper flakes, adding a savory and slightly tangy flavor that enhances the overall taste of the spaghetti salad.

Italian Spaghetti Salad Recipe With Fresh Herbs And Veggies

Name: Italian Spaghetti Salad Recipe
Prep time: 2 h 25 min
Total time: 2 h 25 min
Cuisine: Italian
Ingredients: – 1 pound spaghetti noodles (or any pasta noodle you prefer); – 1 green pepper, diced (optional); – 1 red pepper, diced (optional); – ½ red onion, thinly sliced; – 1 cucumber, sliced (English cucumber preferred, peel if using standard cucumber); – 1 cup grape tomatoes, sliced in half (cherry tomatoes also work well); – 1 (2.25 ounce) can sliced olives, drained (optional, can substitute with sliced banana peppers); – ½ cup cheddar cheese, cubed (mozzarella, gouda, or pepper jack are good alternatives); – ¼ cup Parmesan cheese; – 1 tablespoon Salad Supreme seasoning (can be omitted if unavailable); – 1 teaspoon garlic powder; – 16 ounce bottle Italian dressing (use any favorite)

Ingredients

– 1 pound spaghetti noodles (or any pasta noodle you prefer)

– 1 green pepper, diced (optional)

– 1 red pepper, diced (optional)

– ½ red onion, thinly sliced

– 1 cucumber, sliced (English cucumber preferred, peel if using standard cucumber)

– 1 cup grape tomatoes, sliced in half (cherry tomatoes also work well)

– 1 (2.25 ounce) can sliced olives, drained (optional, can substitute with sliced banana peppers)

– ½ cup cheddar cheese, cubed (mozzarella, gouda, or pepper jack are good alternatives)

– ¼ cup Parmesan cheese

– 1 tablespoon Salad Supreme seasoning (can be omitted if unavailable)

– 1 teaspoon garlic powder

– 16 ounce bottle Italian dressing (use any favorite)

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Instructions

1-First: bring a large pot of water to a boil and add 1 tablespoon of kosher salt before cooking 1 pound of spaghetti according to the package, stirring often to avoid sticking. Once it’s al dente, drain and rinse with cool water to stop the cooking. While the pasta cools, dice your 1 green pepper, 1 red pepper, slice ½ red onion (and soak it in ice water for a few minutes to cut the strong flavor), and prepare the other veggies like 1 cucumber and 1 cup grape tomatoes.

2-Next: in a big bowl, mix the diced vegetables, 1 (2.25 ounce) can of sliced olives, ½ cup cheddar cheese cubed, and ¼ cup Parmesan cheese. Add the cooled spaghetti to this mix and sprinkle 1 tablespoon Salad Supreme seasoning and 1 teaspoon garlic powder over everything, then toss gently. Pour in the 16 ounce bottle of Italian dressing and stir carefully until it’s all combined.

3-After everything is tossed, cover the bowl and chill in the fridge for at least two hours it’s even better after 24 hours for the flavors to blend.

Last Step:

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Notes

🍝 Use any pasta shape you like; traditionally spaghetti is used.
🧊 Soaking onions in ice water reduces strong onion flavor when used raw.
🥗 Leftover salad can be stored in a covered container in the refrigerator for up to 3 days.

Author: Brandi Oshea
Prep Time: 25 minutes
Chilling time: 2 hours
Category: Salad
Method: Boiling and Tossing
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 125 kcal
Sugar: 2 g
Sodium: 79 mg
Fat: 3 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 0 mg