Equipment
Ingredients
- 16 oz thin spaghetti noodles
- 16 oz restaurant style Italian dressing
- 3 tbsp Salad Supreme seasoning
- 3 mini cucumbers sliced and halved
- 1 pint cherry tomatoes halved
- 1 yellow bell pepper chopped
- ½ cup sliced green olives
- ¼ cup shredded parmesan
Instructions
- Chop the veggies.
- Cook the noodles in a large pot according to package directions, until al dente.
- Drain and rinse the noodles in cold water.
- Into a large bowl, stir the dressing and Salad Supreme Seasoning with the noodles.
- Add the veggies and cheese, toss to combine.
- Cover and chill for 1 hour or until ready to serve.
- Toss again before serving.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3-4 days, tossing and adding a splash of Italian dressing before serving if needed.
