Spaghetti Salad with Cucumbers and Tomatoes
This vintage spaghetti salad with cucumbers and tomatoes is a potluck classic! Tossed with Italian dressing and Salad Supreme® seasoning, it’s fresh, bold, and endlessly versatile—perfect as a side dish or dressed up into a full meal.
Ingredients
Units
Scale
- 16 ounces spaghetti
- 1 large garden cucumber, diced (English cucumber works too)
- 1 pound Roma tomatoes, diced
- 1 1/2 (4.34-ounce) bottles McCormick® Perfect Pinch® Salad Supreme Seasoning (or just over half of the 8.25-ounce bottle)
- 1 (24-ounce) bottle Wishbone Italian Salad Dressing (or preferred brand)
Instructions
- Break the spaghetti in half, then cook according to package directions until al dente. Drain and rinse under cold water to cool. Transfer to a large mixing bowl.
- Quarter the cucumber lengthwise, then slice into ½-inch pieces. Quarter the Roma tomatoes lengthwise as well, then cut into ½-inch pieces. Add both to the bowl with the spaghetti.
- Sprinkle in 1 ½ (4.34-ounce) bottles of McCormick® Perfect Pinch® Salad Supreme® seasoning (or just over half of the 8.25-ounce bottle). Toss to coat the pasta and vegetables.
- Pour in a little more than half of the 24-ounce bottle of Italian dressing, and mix well. The salad will look wet at first, but the pasta will absorb much of the dressing as it rests.
- Taste the salad and add more Salad Supreme if desired.
- Cover and refrigerate for at least 1 hour before serving. Just before serving, stir the salad and add more dressing as needed.
Notes
- For variation ideas—including how to turn this salad into a hearty antipasto version with meats, cheeses, and extra veggies—see the full blog post.