California Spaghetti Salad

Ingredients

1 pound thin spaghetti broken into 1-inch pieces

1 pint cherry tomatoes chopped in half

2 zucchini medium, diced

1 cucumber large, diced

1 green bell pepper medium, diced

1 red bell pepper diced

1 red onion large, diced

2 cans ripe olives 2-¼ ounces each sliced, drained

DRESSING:

1 bottle Italian salad dressing 16 ounces

1/4 cup Parmesan cheese grated

1 tablespoon sesame seeds

1 teaspoon paprika

1/2 teaspoon celery seed

1/4 teaspoon garlic powder

Instructions

Cook the pasta according to package directions. Drain using a colander and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion, and olives in a large bowl.

To make the dressing:

Whisk together Italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seeds, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.