My go-to salad for summer potluck parties, this pasta salad is a zesty change of pace from mayonnaise-based salads and is full of the color and flavor of fresh garden vegetables.

I have been making this salad for years…ok decades.  Chances are, if there is a family barbecue planned, I get a request to bring this. And I never mind because I am a pasta fiend. This salad satisfies my pasta craving every time.  

You know when you finish a dish to bring to a potluck, and you have to try some to make sure that it passes the “taste test”?  I have to control myself with this one, or else I’ll “taste” too much!!

When making this, I like my pasta a bit al dente, so when it soaks in the dressing, it still has a bit of a bite to it. 

I also like to have a pretty consistent chop on all of my veggies. I like the look of having them all roughly the same size. Except of course for the tomatoes, which I sprinkle on top along with the feta and the parsley. 

Here is my recipe.

Ingredients

• 2 boxes Spaghetti, cooked and cooled
• ½  of a 2.62 oz. bottle McCormick’s Salad Supreme Seasoning
• 24 oz. bottle of Italian Salad Dressing
• 1 large or 2 pickling cucumbers, sliced into matchstick slices
• ½ green pepper, sliced thin
• ½ sweet red pepper, sliced thin
• ½ red onion, sliced in slivers
• 12 grape tomatoes, halved
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped

Instructions

1. Mix cooked spaghetti, seasoning, cucumbers, peppers, red onion and salad dressing in a large bowl, making sure that all of the spaghetti is coated with dressing.
2. Top with grape tomatoes, feta cheese and fresh parsley
3. Refrigerate for at least 30 minutes to allow flavors to meld