Ingredients:

  • 1 lb dry spaghetti
  • 2 tbsp sea salt
  • 1 large English cucumber, quartered and sliced
  • 1 pint cherry tomatoes, halved
  • 1 large green bell pepper, finely diced
  • 1 medium red onion, finely minced
  • 2.25 oz sliced black olives, drained
  • 16 oz Italian dressing
  • 2.5 tbsp salad supreme seasoning
  • 0.5 cup grated parmesan cheese

Instructions:

  1. Bring a large pot of water to a rolling boil and add the sea salt. Note: The water should taste like the sea to properly season the pasta.
  2. Break the dry spaghetti strands in half. Note: This makes the salad significantly easier to eat and toss with the vegetables.
  3. Cook the pasta for exactly 9 minutes, or 1 minute less than the package instructions for al dente. Wait for the pasta to lose its raw crunch but keep a firm bite.
  4. Immediately drain the pasta in a colander and rinse under cold running water. Rinse until the noodles feel chilled to the touch to remove excess starch and stop the cooking.
  5. Wash and prep the vegetables: quarter and slice the English cucumber, halve the cherry tomatoes, finely dice the green bell pepper, and mince the red onion.
  6. In a large mixing bowl, combine the chilled spaghetti, cucumber, tomatoes, bell pepper, red onion, and drained black olives.
  7. Pour the entire 16 oz bottle of Italian dressing over the mixture.
  8. Add the 2.5 tbsp of salad supreme seasoning and 0.5 cup of grated parmesan cheese.
  9. Toss thoroughly using tongs to ensure every strand of pasta is coated and the vegetables are distributed.
  10. Cover the bowl with a tight fitting lid and refrigerate for at least 4 hours. The salad is ready when the noodles have softened slightly and the flavors are fused. $img_2$