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!
I know some may look at me crazy when I say this but it is true; I am not a fan of Ranch Dressing. My only exception is this pasta salad. I don’t know what it is but I just can’t get enough of it. I make this recipe all the time. Which I must admit in the beginning I would buy the box kind. But why should you when It’s really so simple and easy pea-sy to make from scratch. I mean the mayo/ranch combo mixed with the chicken and bacon is a surefire winner no matter what else you put with it. Sometimes I kick it up a notch and add pepperoni. So go ahead. Experiment and have fun! Besides who knows you better than you?
- 1 cup mayonnaise
- 1 cup Ranch salad dressing
- 2 cups Peas & Carrots
- 1 cooked boneless skinless chicken breast, shredded or diced
- 8 slices of turkey bacon, cooked and diced
- 1 lb. pasta of your choice, cooked and rinsed with cold water
- 1 cup shredded cheese
- Garlic Powder, Onion Powder, Salt and Pepper, to taste
1. In a large mixing bowl, stir together the mayonnaise and Ranch dressing. Add the veggies, cooked chicken and bacon. Stir to combine.
2. Add the chilled pasta and toss to coat. Stir in the shredded cheese. Season with garlic powder, onion powder, salt and pepper to taste.
3. Serve Immediately or if you like it on the cold side; chill in the refrigerator for an hour or two.