The First Bite That Hooked Me
I still remember my first taste of this spaghetti salad. A friend brought it to a summer potluck. The cool noodles, tangy dressing, and crunchy veggies made me crave seconds. Ever wondered how you could turn a simple pasta dish into a cookout star? Now I make it for every BBQ. The flavors just scream “summer.”My Kitchen Disaster Turned Win
My first try was messy. I forgot to rinse the pasta in cold water. It turned into a sticky clump! I saved it by adding extra dressing and chilling it longer. Mistakes teach us to adapt—just like in life. Now I set a timer for the noodles. Share your own cooking fails below!Why This Salad Shines
– The mix of zesty Italian and creamy ranch dressing is magic. – Tiny cheese cubes add salty bursts in every bite. Which flavor combo surprises you most? Is it the spicy Cajun kick or the fresh dill? Try it and decide!A Dish With Roots
This salad blends Italian-American pasta traditions with picnic-friendly twists. It became popular in 1970s cookbooks. *Did you know?* Salad Supreme seasoning was created to mimic deli flavors. Perfect for feeding a crowd. Would your family love this at their next gathering?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Thin spaghetti noodles (broken in half) | 1 lb | |
| Salad Supreme seasoning | ¼ cup | |
| Cajun seasoning | ½ teaspoon | |
| Fresh parsley | 1 tablespoon | finely chopped |
| Fresh dill weed | 1 tablespoon | finely chopped |
| Italian Salad Dressing | 1½ cup | |
| Ranch Dressing | 2 tablespoons | |
| Cucumbers | 1 cup | finely diced |
| Sweet cherry tomatoes | 1 cup | finely diced |
| Red onions | ⅓-½ cup | finely diced |
| Mixed bell peppers (red, green, yellow) | ½ cup | |
| Cheddar cheese | ½ cup | cut into tiny cubes |
| Hard pepperoni (optional) | ½ cup | cut into cubes |
How to Make Zesty Italian Ranch Spaghetti Salad
Step 1 Cook spaghetti in salted boiling water until al dente. Drain and rinse with cold water. This stops cooking and cools pasta fast. Toss it lightly to prevent clumping. (Hard-learned tip: Break noodles before cooking for easier mixing later.)
Step 2 Place pasta in a big bowl. Sprinkle with Salad Supreme, Cajun seasoning, dill, and parsley. Toss gently to coat evenly. Let flavors cling to every strand.
Step 3 Mix Italian and ranch dressings in a small bowl. Pour over pasta and toss well. Add cucumbers, tomatoes, onions, peppers, cheese, and pepperoni. Fold everything together lightly.
Step 4 Cover and chill for at least one hour. Toss again before serving to redistribute dressing. Taste and tweak seasonings if needed. Garnish with extra herbs for freshness. What’s your go-to potluck dish? Share below! Cook Time: 10 minutes Total Time: 40 minutes (plus chilling) Yield: 8 servings Category: Salad, Side Dish
3 Fun Twists on This Salad
Vegetarian Skip the pepperoni. Add chickpeas or black olives for protein. Keeps it hearty without meat.
Spicy Kick Double the Cajun seasoning. Toss in jalapeños or hot sauce. Perfect for heat lovers.
Summer Sweet Swap tomatoes for diced peaches or mango. Adds a juicy, sunny twist. Which version would you try first? Vote in the comments!
Serving & Pairing Ideas
Serve chilled with garlic bread or grilled corn. Top with extra cheese for richness. Pair with lemonade or iced tea for a non-alcoholic option. Beer or chilled white wine works too. Which would you choose tonight? Tell us below!
Keep It Fresh & Easy
This salad stays fresh in the fridge for 3 days. Toss it before serving each time. Need longer storage? Freeze it without veggies or cheese—add those later. *Fun fact*: My neighbor Jim swears it tastes better day two! Batch-cooking tip: Double the pasta and dressing, but mix in fresh veggies per serving. Why this matters: Prepping ahead saves time for last-minute cookouts. Ever tried freezing pasta salad? Share your hack below!Quick Fixes for Common Hiccups
Too dry? Stir in extra Italian dressing, 1 tbsp at a time. Too spicy? Skip Cajun seasoning next time—or add a pinch of sugar. Veggies soggy? Toss them in just before serving. Why this matters: Small tweaks make this salad foolproof. My grandkids once added double Cajun—ouch! What’s your biggest kitchen oops?Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free pasta and check dressing labels.
Q: How far ahead can I prep it?
A: Mix everything but veggies 1 day early—add those within 4 hours.
Q: Any cheese swaps?
A: Try feta or mozzarella cubes for a twist.
Q: Can I halve the recipe?
A: Absolutely. Just cut all ingredients in half.
Q: Missing Salad Supreme?
A: Mix 1 tsp each garlic powder, paprika, and oregano.
Let’s Dish Together
This zesty salad always steals the show at my family BBQs. Tag @SpoonSway on Pinterest with your creations! Did you add a secret ingredient? Tell me below. Happy cooking! —Sarah Cooper.
Zesty Italian Ranch Spaghetti Salad for Cookouts
Description
A refreshing and zesty spaghetti salad perfect for cookouts, packed with fresh vegetables, herbs, and a flavorful dressing.
Ingredients
Instructions
- Cook spaghetti in a large pot of boiling salted water until al dente. (do not overcook)
- Drain and rinse with cold water until the pasta is cold. Set aside.
- Place drained pasta into a large bowl or casserole dish.
- Sprinkle pasta with salad supreme, cajun seasoning, dill weed, and fresh parsley. Toss until coated.
- Mix together Italian dressing and ranch dressing.
- Pour dressing over pasta and toss until coated.
- Add remaining ingredients and toss to coat. (remember you add more or less to suit your taste)
- Cover and refrigerate until ready to serve. (I refrigerate for at least an hour. See note)
- Toss before serving, as some ingredients will sink to the bottom.
- Taste and adjust any seasonings or ingredients if needed. (I usually add course black pepper and more salad supreme)
- Garnish with additional fresh parsley and dill if desired.
Notes
- For best results, refrigerate for at least an hour before serving to allow flavors to meld.
Spaghetti, Salad, Italian, Ranch, Cookout
