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California Spaghetti Salad

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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 (16 ounces) Italian salad dressing
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon sesame seeds
  • 1 teaspoon paprika
  • ½ teaspoon celery seed
  • ¼ teaspoon garlic powder

Directions :

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.

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