Begin by bringing a large pot of salted water to a rolling boil. Add spaghetti noodles and cook until al dente, about 8-10 minutes. Drain and set aside.

Rinse the drained spaghetti under cold water to halt the cooking process and cool it down. Let it sit in the colander to ensure any lingering water is removed.

In a large bowl, combine the cooled spaghetti with salad supreme seasoning, Cajun seasoning, parsley, and dill. Toss gently to coat.

In a separate bowl, whisk together the Italian and ranch dressings until well combined.

Pour the dressing mixture over the seasoned spaghetti and stir gently to coat.

Fold in the diced cucumbers, cherry tomatoes, red onions, mixed bell peppers, cheddar cheese, and optional pepperoni.

Cover the bowl and refrigerate the salad for at least one hour before serving.

Just before serving, give the salad a final toss and adjust seasoning if necessary.