McCormick Salad Supreme Spaghetti Salad Recipe With Italian: Zesty Herb-Packed Pasta Delight

This zesty pasta salad combines tender spaghetti with fresh vegetables and a bold herb-packed flavor profile. The Salad Supreme seasoning and Italian dressing create an irresistible taste that’s perfect for any gathering.

Simple to prepare and even easier to customize, this dish delivers a satisfying blend of textures and flavors. It’s a crowd-pleaser that stays fresh and delicious for days.

Ingredients for Mccormick Salad Supreme Spaghetti Salad Recipe with Italian

Pantry staples plus a few fresh veggies bring this zesty pasta salad to life.

The Salad Supreme seasoning is the flavor backbone—grab it from the spice aisle at any major grocery store. Bell peppers should be firm and glossy; red, yellow, or orange add the best color. For the Italian dressing, Good Seasons packets mixed with oil and vinegar work great, or use a quality bottled version like Ken’s Italian. Feta and Parmesan need to be fresh and crumbly (skip the pre-crumbled stuff if it looks dry).

No Salad Supreme? Combine garlic powder, onion powder, paprika, and celery salt in equal parts for a DIY version. Out of feta? Goat cheese or shredded mozzarella work in a pinch. Cucumber can be swapped for zucchini or snap peas. The Italian dressing is flexible—balsamic vinaigrette or red wine vinegar with olive oil also taste great. Fresh herbs like basil or dill can replace parsley.

This salad keeps 3-4 days in the fridge (the flavors meld beautifully). Store it in an airtight container and give it a stir before serving. Drizzle with extra olive oil if it looks dry. Best served chilled—perfect for picnics or potlucks.

Step-by-Step Instructions for Zesty Herb-Packed Pasta Salad

Here’s how I bring this vibrant dish together with maximum flavor in every bite.

Step 1: Cook and Cool the Spaghetti

Boil the 12 oz Spaghetti in salted water until al dente, about 8-10 minutes. I break it in half before cooking so it’s easier to mix later. Drain and rinse under cold water to stop the cooking process—this keeps the pasta firm and prevents it from turning mushy.

After draining, toss the spaghetti with the 2 tbsp Olive Oil to prevent sticking. Let it cool completely in a large bowl. Real talk: if you skip the cooling step, the heat from the pasta will wilt the fresh veggies and melt the cheese prematurely.

Step 2: Prepare the Fresh Vegetables

While the spaghetti cools, dice the 2 whole Bell Peppers into small, even pieces. Halve the 2 cups Cherry Tomatoes, thinly slice the 0.5 whole Red Onion, and dice the 1 whole Cucumber. I like to keep the pieces uniform so every forkful has a balanced mix of flavors and textures.

Drain the 0.5 cup Black Olives if they’re packed in brine, then slice them. Add all the prepped vegetables to the bowl with the cooled spaghetti. This is where the dish starts to come alive with color and crunch.

Step 3: Season and Dress the Salad

Sprinkle the 1 package McCormick Salad Supreme Seasoning evenly over the pasta and vegetables. This blend is packed with herbs and spices that add depth, so I make sure it’s distributed thoroughly. Gently toss everything together to coat the ingredients.

Pour the 1 cup Italian Dressing over the mixture. I use the full cup for a well-dressed salad, but if you prefer it less saucy, start with ¾ cup and add more to taste. Toss again until everything is evenly coated and glistening.

Step 4: Add the Cheeses and Finish

Crumble the 0.5 cup Feta Cheese over the salad—it adds a tangy, creamy contrast. Grate the 0.25 cup Parmesan Cheese directly over the top for a sharp, salty kick. These cheeses not only enhance the flavor but also give the dish a rich, satisfying finish.

Finally, sprinkle the 0.25 cup Fresh Parsley over the top for a pop of freshness and color. Give it one last toss to combine all the elements. Let the salad sit for at least 30 minutes in the refrigerator before serving to allow the flavors to meld together beautifully.

Troubleshooting This Recipe

Pasta Too Soft

If your spaghetti turns mushy, you likely overcooked it. Boil it for only 8-10 minutes until al dente, then rinse under cold water immediately to halt cooking. I always set a timer to avoid this common mistake.

Watery Salad

Excess moisture often comes from the vegetables. Pat dry the diced bell peppers and cucumber with a paper towel before adding. Also, drain the black olives thoroughly to prevent a soggy texture.

Bland Flavor

If your dish tastes flat, you may need more seasoning. The Salad Supreme package is designed for 1 lb of pasta, but since this uses 12 oz, add an extra ½ tsp of the blend. Let it sit for 30 minutes to absorb flavors fully. 💡

Dressing Pooling

When dressing collects at the bottom, the pasta wasn’t cooled completely before mixing. Ensure the spaghetti is room temperature before adding the Italian dressing. Toss well and check after 10 minutes to redistribute any excess.

Cheese Melting

If your feta and Parmesan melt into the salad, the pasta was still warm. Cool the spaghetti completely and add the ½ cup feta and ¼ cup Parmesan just before serving. This keeps them distinct and creamy.

Vegetable Wilting

For crisp veggies, prep them right before mixing. If storing, keep the cherry tomatoes and cucumber separate and add them just before serving. This maintains their fresh texture and vibrant color.

Frequently Asked Questions