CALIFORNIA SPAGHETTI SALAD
A delicious spaghetti salad filled with fresh summer veggies and olives.
Ingredients
1 pound thin spaghetti, broken into 1 inch pieces
1 pint cherry tomatoes, chopped in half
2 medium zucchini, diced
1 large cucumber, diced
1 medium green bell pepper, diced
1 red bell pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING
1 bottle cup grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon (16 ounces) Italian salad dressing
¼ paprika
½ teaspoon celery seed
¼ teaspoon garlic powder
Instructions
Cook the pasta according to package directions. Drain 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 seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
1 pint cherry tomatoes, chopped in half
2 medium zucchini, diced
1 large cucumber, diced
1 medium green bell pepper, diced
1 red bell pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING
1 bottle cup grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon (16 ounces) Italian salad dressing
¼ paprika
½ teaspoon celery seed
¼ teaspoon garlic powder
Instructions
To make the dressing: Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
