Ingredients:

  • 1 lb spaghetti, broken into thirds
  • 2 tbsp fine sea salt
  • 2 medium zucchini, diced into 1/2-inch cubes
  • 1 large English cucumber, seeded and diced
  • 2 medium Roma tomatoes, seeded and chopped
  • 1 large green bell pepper, diced
  • 1 large red bell pepper, diced
  • 1 small red onion, finely minced
  • 6 oz sliced black olives, drained
  • 1.5 cups prepared zesty Italian dressing
  • 0.5 cup grated Parmesan cheese
  • 2 tbsp Salad Supreme seasoning
  • 1 tsp freshly cracked black pepper

Instructions:

  1. Bring a large pot of water with 2 tablespoons of sea salt to a rolling boil. Add broken spaghetti strands and cook for 1 minute less than package directions to achieve an al dente texture.
  2. Immediately drain the pasta in a colander and rinse under cold running water, tossing vigorously until the noodles are completely cooled and surface starch is removed.
  3. While the pasta boils, dice the zucchini, cucumber, tomatoes, bell peppers, and red onion into uniform, bite-sized pieces.
  4. In an extra-large mixing bowl, combine the cooled spaghetti, diced vegetables, and drained black olives.
  5. Pour the Italian dressing over the salad. Add the Parmesan cheese, Salad Supreme seasoning, and black pepper.
  6. Toss thoroughly until every strand of pasta and piece of vegetable is evenly coated. Serve immediately or chill for enhanced flavor depth.