Step 1 Cook the Spaghetti

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Drain the pasta, rinse briefly under cool water to stop the cooking process, and let it drain completely before using.

Step 2 Prepare the Vegetables

While the pasta cools, wash and dry the cucumber, tomatoes, bell peppers, carrots, and red onion. Dice the cucumber, tomatoes, and bell peppers into bite-sized pieces. Finely chop or shred the carrots and thinly slice the red onion. If using olives, cheese, ham, salami, or fresh herbs, prepare them as well.

Step 3 Combine Everything

Place the cooled spaghetti in a large mixing bowl. Add the cucumber, tomatoes, bell peppers, carrots, and red onion. Pour in about three-quarters of the Italian dressing, then add the Salad Supreme seasoning and garlic powder. Toss gently until everything is evenly coated. Fold in any optional olives, cheese, ham, salami, or fresh herbs.

Step 4 Chill the Salad

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 45 minutes. For the best flavor, chill the salad for 4 to 8 hours so the pasta can absorb the dressing and the flavors can blend together.

Step 5 Refresh Before Serving

Remove the salad from the refrigerator and stir well. If it looks dry, add some of the reserved Italian dressing and toss again. Taste and adjust the seasoning if needed before serving.

Step 6 Serve and Store

Serve the spaghetti salad chilled as a side dish for BBQs, picnics, potlucks, or family meals. Store leftovers in an airtight container in the refrigerator for up to 3–4 days, stirring in a little extra dressing before serving if needed.