Joann Peterson of Apex shared this recipe for spaghetti salad, a very popular dish at potlucks and other gatherings.
Peterson wrote: “Anyone who tastes this always wants the recipe. I’ve served it at many potlucks and to dinner guests. It is so versatile and goes with any occasion and most entrees.”
She notes to make the dish ahead of time to allow the flavors to fully blend.
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McCormick Salad Supreme is found in the spice aisle of most grocery stores. The recipe can easily be cut in half to feed a smaller party. From Joann Peterson of Apex.
1 pound spaghetti
1/2 cup diced tomatoes
1/2 cup diced green pepper
1/2 cup sliced black olives
1/3 cup finely chopped red onion
1 jar (about 2 1/2-ounces) McCormick Salad Supreme
1 (16-ounces) bottle Kraft Zesty Italian dressing, divided
Cook spaghetti in lightly salted water until tender, per package directions. Drain and rinse under cold water. Set aside to cool.
Place cooled pasta in a large bowl. Add tomatoes, green pepper, olives and red onion. Add entire bottle of Salad Supreme. Add about 12 ounces of dressing. Stir to fully combine. Cover and refrigerate overnight. If the salad seems dry the next day, add more dressing and stir to combine. Mix well.
Yield: 12-16 servings.