1-First, start by bringing a large pot of salted water to a boil and cook the 1 pound of gluten-free spaghetti according to the package instructions, aiming for about 7-9 minutes until it’s al dente. This step sets the foundation, so keep an eye on it to avoid overcooking. Once done, drain the pasta and set it aside to cool slightly.

2-While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat, then add any minced garlic if you’re enhancing the flavors. Next, toss in the halved cherry tomatoes, diced red bell pepper, and cut cucumber to sauté for 5-7 minutes until they soften but stay a bit crunchy. Stir in the zesty Italian salad dressing and salad supreme seasoning to blend everything together.

3-Now, add the cooked gluten-free spaghetti to the skillet along with the red onion, sliced olives, and any optional add-ins like drained chickpeas or slivered salami. Toss everything well to coat the pasta evenly this is where the magic happens. Finally, serve it up warm or chilled, and feel free to garnish with fresh herbs for that extra touch.