Begin by bringing a large pot of salted water to a boil over high heat. Add the thin spaghetti and cook according to the package directions until al dente, about 8 to 10 minutes. Drain the pasta in a colander and rinse it under cold water.

In a large mixing bowl, combine the cooled spaghetti with Italian salad dressing and Salad Supreme seasoning, stirring well. Sprinkle in the grated Parmesan cheese, tossing everything together for about 2 minutes.

Add halved cherry tomatoes, diced red bell pepper, chopped red onion, and sliced English cucumber to the pasta mixture. Gently toss these ingredients together for a couple of minutes.

Stir in the sliced black olives and mini pepperoni into the salad. Mix gently until all components are well combined.

Transfer the spaghetti salad to an airtight container or cover the bowl with plastic wrap. Refrigerate for at least 1 hour.

After chilling, give the spaghetti salad a gentle toss to redistribute the dressing. Serve cold in a lovely bowl.