1-First, bring a large pot of water to a boil and add 1 tablespoon of kosher salt. Cook the 1 pound box of spaghetti according to the package directions, stirring often to avoid sticking, then drain and rinse it gently with cool water to stop the cooking. This keeps the pasta firm and ready for mixing.

2-Next, dice your vegetables: the 1 green pepper, 1 red pepper, ½ red onion, and 1 cucumber. To make the onion less sharp, soak the slices in ice water for a few minutes it really helps! Halve the 1 cup of grape tomatoes and drain the 2.25 ounce can of sliced olives.

3-Now, in a large bowl, combine the diced vegetables, olives, ½ cup cheddar cheese cubes, and ¼ cup grated Parmesan cheese. Add the cooled spaghetti to the bowl and sprinkle in 1 tablespoon Salad Supreme seasoning and 1 teaspoon garlic powder.

4-Toss everything gently to mix it up, then pour in the 16 ounce bottle of Italian dressing and stir carefully until it’s all coated. Cover the bowl with plastic wrap and pop it in the fridge for at least two hours the flavors get even better as it chills. This step makes the salad super refreshing and perfect for serving cold.