Begin by boiling a large pot of water and adding a generous pinch of salt. Once it reaches a rolling boil, add the thin spaghetti and cook according to package directions, typically 7-9 minutes, until al dente. Once cooked, check for a tender bite, then drain and set aside.

To quickly cool the spaghetti, rinse it under cold water in the sink. This step halts the cooking process and ensures the noodles are perfect for your spaghetti salad. Allow it to drain thoroughly, ensuring no excess water remains, to keep your salad from becoming soggy.

Transfer the cooled spaghetti to a large mixing bowl. Drizzle in Italian salad dressing, sprinkle with McCormick’s Salad Supreme seasoning, and add the grated parmesan cheese. Toss gently but thoroughly until every strand of spaghetti is beautifully coated, enveloping it in zesty goodness.

Next, add the vibrant cherry tomatoes, red bell pepper, red onion, English cucumber, sliced black olives, and mini pepperoni to the bowl. Use a large spoon to mix them in, ensuring the colorful vegetables are evenly distributed throughout the spaghetti salad, enhancing both flavor and appearance.

Cover the bowl with plastic wrap or a lid and place the spaghetti salad in the refrigerator. Allow it to chill for at least 1 hour; this resting period allows the flavors to meld beautifully, making for an even tastier dish when served.

When ready to serve, give the spaghetti salad a gentle toss to redistribute the dressing. Dish it out into bowls or onto a serving platter, showcasing the appetizing colors. Enjoy the refreshing taste of the Italian Spaghetti Salad at your next gathering or as a delightful side dish!