Spaghetti Salad

By rockyb63

Ingredients

• 7 oz whole wheat spaghetti That's around half standard-sized box.
• 1 Tbsp Kosher salt To season the pasta water - don't add it straight to the salad for Pete's sake.
• 3 Tbsps McCormick Salad Supreme Seasoning (Or a reasonable facsimile; I don't care what brand you buy.)
• 6 fluid oz Bottled Italian Dressing (That's 3/4 cup) Pick you favorite; Low fat only if you must.
• 1/3 cup red onion Fine dice (Around 2 oz or 1/3 of a large onion).
• 1 tomato A big one- medium dice; seeds and other mess removed (8 oz pre-processed; 5-6 oz processed).
• 1 cucumber Peeled, halved, seeded and diced. Yield about 8 oz usable from a 12 oz cuke.
• 2 green onions Bias-cut (optional, but it sure makes it look nice).

Details

Servings 4
Adapted from somethingedible.com

Preparation

Step 1

Cook the spaghetti in a 3-4 quart pot full of boiling water with the 1 Tbsp of salt until not quite al dente; about 6 minutes.

Drain the pasta BUT DONT RINSE IT.

While spaghetti is still warm, add the Salad Supreme seasoning mix, salad dressing, and red onions.

Mix well and let it all adjust for 15 minutes.

Stir in the tomatoes and cucumbers.

Refrigerate at least three hours and if you like, stir in garnish with the green onion before serving.