Spaghetti Salad

By Lsweetnell

Of course you can add the fresh vegetables you wish. I would use the white part of a scallion instead of red onion because my family does not like raw onion or olives for that matter; however I do. Could also add in some frozen sweet petite peas and cheddar cheese cut into small squares. Also broccoli florets, cut small, would be nice.

Ingredients

• DRESSING:
• 1 pound thin spaghetti, broken into thirds
• 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 medium red onion, diced
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained (optional)
• 1 bottle (16 ounces) Italian salad dressing
• 1/4 cup grated Parmesan cheese
• 1 tablespoon sesame seeds
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder

Preparation

Step 1

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.