Italian Spaghetti Salad

• Meat

  • 1 cup Italian salami

• 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

• Pasta & Grains

  • 1 lb Spaghetti, Thin

• Baking & Spices

  • 1/2 tsp Celery seed
  • 2 tbsp Italian seasoning
  • 1 tsp Paprika
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 2 tsp Sesame seeds
  • 2 tsp Sugar

• Oils & Vinegars

  • 3/4 cup Olive oil
  • 1/2 cup Red wine vinegar

• 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
• 1 cup italian salami cut in half
• DRESSING:
• ¾ cup olive oil
• ½ cup red wine vinegar
• 2 Tablespoons Italian Seasoning
• 2 teaspoons sugar
• ¼ cup grated Parmesan cheese
• 2 teaspoons sesame seeds
• 1 teaspoon paprika
• ½ teaspoon celery seed
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper

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 onions, olives, and salami in a large bowl.
• To make the dressing: Whisk together in a medium sized bowl olive oil, red wine vinegar, italian seasoning, parmesan cheese, sesame seeds, paprika, celery seed, garlic powder, salt and pepper. Drizzle and toss over the salad. Cover and refrigerate for 3 hours or overnight.