Cold pasta salads became a fixture of American summer entertaining and potluck culture in the 1970s and 80s — adaptable, make-ahead, and satisfying in a way that green salads could not match. Terri Board's version uses Italian dressing and salad seasoning to coat spaghetti with fresh vegetables for a dish that travels well and gets better as it sits.
Ingredients
1 lb spaghetti
1 large bottle Italian dressing
2–3 Tbsp salad seasoning
1 cucumber, diced
2 c cherry tomatoes, halved
1 green pepper
2 stalks celery, chopped
Instructions
Cook spaghetti according to package directions, rinse in cold water and drain well.
Put in bowl and add remaining ingredients and toss.
Chill for several hours. Add more dressing if needed.