Summer Spaghetti Salad

By Tonya_Speed

NUTRITION per serving: 188 Calories; 5g Fat; 6g Protein; 32g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 321mg Sodium. Exchanges: 2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat. Points: 3

Ingredients

• 5 ounces whole wheat Spaghetti pasta, broken into pieces
• 5.5 ounces light Italian-style salad dressing
• 1 teaspoon grated Parmesan cheese
• 1 teaspoon sesame seeds
• 1 teaspoon poppy seeds
• 1/4 teaspoon paprika
• 1/8 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/3 cup seeded, chopped cucumber
• 1/3 cup chopped red onion
• 2/3 cup chopped tomatoes

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Cook pasta according to package directions; drain, rinse with cold water and drain well. Transfer to a large bowl. In a medium bowl, whisk together salad dressing, cheese, seeds, paprika, garlic powder and peppers until well blended. Stir in chopped cucumber, red onion and tomatoes. Pour mixture over pasta and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours.

SERVING SUGGESTION: A relish tray of carrot sticks, cucumber spears, cherry tomatoes and whole black olives.
GLUTEN FREE: Make sure Spaghetti pasta and salad dressing are gluten free.