Spaghetti Salad

• Produce

  • 1 Cucumber
  • 1/4 tsp Garlic powder
  • 1 Green pepper
  • 1 Red onion
  • 3 Roma tomatoes
  • 1 Zucchini, medium
  • 1 Zucchini squash, medium yellow

• Condiments

  • 1 (16 oz bottle Italian dressing
  • 2 (2.25 oz cans Olives

• Pasta & Grains

  • 1 lb Spaghetti, Thin

• Baking & Spices

  • 1 tsp Paprika
  • 1 Red pepper

• Dairy

  • 8 oz Cheddar cheese
  • 1/4 cup Parmesan cheese, grated

• Other

  • 1 teaspoon Salad Supreme or Johnny's Seasoing (this is optional, but I love the little flavor boost it adds!

Found on sixsistersstuff.com

Description

Ingredients

• 1 pound thin spaghetti, broke into 3-4 pieces
• 3 Roma tomatoes, diced
• 1 medium zucchini, diced
• 1 medium yellow zucchini squash, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 red onion, diced
• 1 cucumber, diced
• 2 (2.25 oz) cans sliced olives, drained
• 8 oz cheddar cheese, cut into small cubes
• 1 (16 oz) bottle Italian dressing (I love Wishbone Robusto Italian)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 teaspoon Salad Supreme or Johnnys Seasoing (this is optional, but I love the little flavor boost it adds!)

Directions

• Cook spaghetti according to package directions, then rinse in cold water and drain. Set aside and let cool.
• Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives, and cheese in a large bowl. Add cooled spaghetti noodles and mix well.
• In a small bowl, mix together dressing, Parmesan cheese, paprika, garlic powder. Pour on top of the spaghetti and vegetables and mix until completely combined. Sprinkle the top with Salad Supreme.
• Let sit in the fridge for at least 2 hours before serving (this salad gets better with time, as the flavors meld together).