This linguine pasta salad combines tender pasta with crisp vegetables, zesty Italian dressing, and Salad Supreme seasoning for a nostalgic cold salad that's perfect for potlucks and family gatherings. The seasoning blend and celery seed give it a distinctive flavor that sets it apart from standard versions.
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In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, and diced red bell pepper.
Generously sprinkle the Salad Supreme seasoning over the vegetables.
Add the celery seed to the bowl.
Toss the vegetables and seasonings together to combine.
Pour the entire bottle of zesty Italian dressing over the seasoned vegetables.
Add the cooked and drained linguine to the bowl.
Toss everything together until the pasta and vegetables are evenly coated with the dressing and seasonings.
For best results, cover and refrigerate for at least an hour to allow the flavors to meld before serving.
Refrigerate in an airtight container for up to 3 days. Toss gently before serving and add a splash of extra dressing if the pasta has dried out.
Yes, it's ideal made 2–4 hours ahead or even the night before. The flavors meld as it sits, and it stays fresh in the refrigerator. Toss gently before serving and add extra dressing if needed.
Salad Supreme is a packaged seasoning blend found in most grocery stores (McCormick brand is common). You can substitute with Italian seasoning plus a pinch of garlic powder and onion powder, though the flavor won't be identical.
Yes, any medium pasta works—penne, rotini, or farfalle all absorb the dressing well. Linguine is traditional here, but shape doesn't affect the result.
Dice and slice vegetables up to 8 hours ahead and store them separately in containers. Add them to the dressed pasta no more than 2–3 hours before serving to keep them crisp.
Yes, it doubles or triples easily. For each pound of linguine, use 1 pint cherry tomatoes, 1 cucumber, 1 bell pepper, 1/4 cup Salad Supreme, 1 tbsp celery seed, one 15 oz bottle dressing, and one 6 oz can olives.
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