This spaghetti salad is a great summer dish for sharing and will taste even better the next day — if it makes it overnight!
Ingredients
1 pound spaghetti
1 (16 ounce) bottle Italian-style salad dressing
1 tablespoon Italian seasoning
8 ounces shredded Cheddar cheese
2 tomatoes, chopped
1 green bell pepper, chopped
½ onion, chopped
1 cucumber, peeled and chopped
Step by step
Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.
Place chopped tomatoes, green bell pepper, onion, and cucumber in a large bowl; add Cheddar cheese and salad seasoning.
Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. For best flavor, chill for several hours before serving.
