California Spaghetti Salad

• Vegetarian

• Produce

  • 1 pint Cherry tomatoes
  • 1 Cucumber, large
  • 1/4 tsp Garlic powder
  • 1 Green bell pepper, medium
  • 1 Red bell pepper
  • 1 Red onion, large
  • 2 Zucchini, medium

• Condiments

  • 2 cans (2-1/4 ounces each sliced ripe olives
  • 1 bottle Italian salad dressing

• Pasta & Grains

  • 1 lb Spaghetti, Thin

• Baking & Spices

  • 1/2 tsp Celery seed
  • 1 tsp Paprika
  • 1 tbsp Sesame seeds

• Dairy

  • 1/4 cup Parmesan cheese, grated

Found on therecipecritic.com

Description

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.