California Spaghetti Salad

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
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
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.

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