Let me tell you a quick story: I remember the very first time I saw this dish. We were over my cousin’s house for a family gathering and there it was; sitting on the table with the other delectable delights. Now to be honest at first sight I squenched up my face and whispered to my husband. “I’m not eating none of that. Looks like someone didn’t use enough spaghetti sauce.” Hence the reddish-orange color. So in comes my cousin into the kitchen who was hosting the gathering. She was like “Girl you have to try this new spaghetti dish I made. It’s to die for.” All while she was piling up my plate with this stuff I just told my husband I was not going to eat. What am I suppose to do now? She is looking me dead in my mouth. Waiting to see what I thought of this concoction of noodles and red stuff. I smiled and amused her curiosity with a little nibble. And to my surprise it was good. I’m mean Really, Really Good. So much so I asked for the recipe. Boy am I glad that I took a bite. I would have missed out on real treat. Like the saying goes, “Never judge a book by its cover.”
- 1 lb spaghetti, cooked
- 1 green pepper, diced
- 1 large tomato or 3 Roma tomatoes, diced
- 1 cucumber, diced
- 1 medium onion, diced
- 1 cup Grated Parmesan Cheese – Store bought powdered version works best
- 1 (8 oz) bottle of Zesty Italian Dressing
- 2 tablespoons McCormick Salad Supreme Seasoning
1. Wash all veggies. Dice and set aside.
2. In a large pot bring salted water to a boil. Then cook the spaghetti according to the package instructions. Drain the pasta and then immediately run it under cold water.
3. In a large bowl combine all of the vegetables, salad dressing and salad supreme seasoning. Next toss noodles in dressing mixture until well coated. Lastly sprinkle in parmesan cheese and give one good final toss.
4. Cover with plastic wrap and chill overnight. Serve the next day and enjoy!