Cold Linguine Pasta Salad is rich with Italian dressing, salad seasoning, parmesan cheese and chopped vegetables to make a great side dish for parties, potlucks, picnics and family reunions.
This pasta salad tastes great served with Homemade Sausage, Marinated & Grilled Meat or Crock Pot Sloppy Joes.
Linguine Pasta Salad
The first time I made this Linguine Pasta Salad which is also known as Salad Supreme Pasta Salad was for a family party in the fall. The group really enjoyed the Italian flavors. They felt like they’ve eaten this pasta salad at a restaurant on the salad bar several times.
Linguine pasta is coated in Italian dressing, Salad Supreme Seasoning, Parmesan Cheese and tossed with chopped tomatoes, green peppers, onions, sliced olives and cucumbers. Soft, seasoned pasta accented with fresh veggies makes a refreshing side dish any time of the year.
We often travel to potlucks a couple of hours away so I like that this Linguine Pasta Salad is made the day before and refrigerated overnight. Just like my mom’s Potluck Pasta Salad this dish is perfect to mix up ahead of time and refrigerate for 24 hours before serving. The seasonings and flavors of the pasta salad get better as they all blend together in the refrigerator.
McCormick’s Salad Supreme Salad Seasoning is packed with flavors and makes this dish super easy to make. The salad seasoning is red in color and has paprika, poppy seeds, celery seed, black pepper, red pepper, Romano cheese, salt and sesame seeds. This pasta salad is made without mayo making it easier to keep safe in warm weather.
Linguine is a flat, thick pasta that is similar to spaghetti and a bit more narrow than fettuccine. Cold linguine salad can be made with long pieces of linguine or the dry pasta can be broken into 3″ or 4″ pieces to make it easier to stir and eat.
Ingredients Needed:
- Linguine pasta
- Bottle of Italian dressing
- Salad supreme salad seasoning
- Grated parmesan cheese
- Sliced olives
- Tomatoes
- Bell pepper, any color works fine
- Onion
- Cucumber
Tips for Making Salad Supreme Pasta Salad
- Dry linguine pasta may be broken into 3″ to 4″ pieces to make serving and eating easier
- One pound of another shape of pasta like rotini, shells or elbows can be be substituted for lingine
- Up to 1/4 cup chopped celery can be added
- This make-ahead salad should be refrigerated overnight or up to 24 hours before serving
- Tomatoes may be peeled if desired
- Rinse pasta with cold water immediately after draining to prevent sticking together
- Recipe can easily be doubled or tripled to make a big batch, but stir together one batch at a time to best mix the ingredients together.
How to Make Linguine Pasta Salad
Cook linguine according to the directions on the package. Drain and rinse with cold water to help remove the starches from the pasta which make the pieces stick together.
This will also help the pasta cool. Return the drained pasta to the pot it was cooked in and add Italian dressing. Stir well.
Add salad seasoning and parmesan cheese and stir well.
Then add the chopped veggies on top and stir.
Place in an airtight bag or container in the refrigerator for 12 to 24 hours before serving. Store any leftovers in the refrigerator for 3 – 4 days.
Other Easy Cold Side Dish Recipes:
- Broccoli Cauliflower Salad – Bacon, cheddar cheese and a simple homemade dressing taste amazing in this classic vegetable salad.
- Carrot Salad with Celery & Mangos – A cold vegetable salad with a little bit of sweet and a little bit of tang.
- Rotini Pasta Salad with Lettuce – Homemade dressing served with pasta and mixed greens makes a refreshing salad.
- Overnight Salad – Layers of vegetables and a simple dressing make a great salad for a picnic or potluck.
Linguine Pasta Salad
Ingredients
- 1 pound linguine
- 14 ounces Italian salad dressing
- 5 tablespoons salad seasoning
- 1/4 cup Parmesan cheese grated
- 1 cup cucumber chopped
- 1 cup green peppers chopped
- 1/2 cup black olives sliced
- 1 cup tomatoes chopped, peeling optional
- 1/4 cup onion chopped
Instructions
- Cook linguine according to the directions on the package. Drain and rinse with cold water.
- Allow pasta to cool and add Italian dressing. Mix well.
- Add salad seasoning and cheese. Mix well.
- Add cut up vegetables, stir well and refrigerate overnight before serving.
Notes
- Dry linguine pasta may be broken into 3″ to 4″ pieces to make serving and eating easier
- Up to 1/4 cup chopped celery can be added
- This make-ahead salad should be refrigerated overnight or up to 24 hours before serving
- Tomatoes may be peeled if desired
- Rinse pasta with cold water immediately after draining to prevent sticking together
- Recipe can easily be doubled or tripled to make a big batch, but stir together one batch at a time to best mix the ingredients together.
Equipment
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Hi Jennifer –
My husband and I really enjoyed this salad and I was thrilled at how well the leftovers held in the fridge over the next couple of days – the flavors in your recipe intensified so it just got better and better. Keeper recipe! Thank yew.
What a great dish! So full of flavor and I can make it the night before so that leaves me one less thing to do before the party! I will definitely be making this again. Thanks!