Description
A refreshing and tasty spaghetti salad packed with seasonal vegetables, perfect for summer picnics or light meals.
Ingredients
- 1 lb spaghetti, cooked and drained
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 2 zucchini, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 red onion, diced
- 1 can sliced black olives, drained
- 1 bottle Italian dressing
- 1/2 cup parmesan cheese, grated
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
Instructions
- Cook the spaghetti according to the directions on the package. Once it’s done, drain and rinse it in cold water.
- In a large bowl, combine the diced zucchini, halved tomatoes, diced cucumber, diced bell peppers, diced onion, and drained black olives.
- In a small bowl, whisk together the Italian dressing, sesame seeds, grated parmesan cheese, paprika, celery seed, and garlic powder.
- Add the cooked spaghetti to the bowl with the vegetables and olives.
- Pour the dressing over the mixture and toss everything together thoroughly.
- Cover the salad and place it in the refrigerator to chill for at least 3 hours.
- Serve the salad chilled and enjoy!
Notes
For added flavor, let the salad marinate overnight in the refrigerator. Feel free to add your favorite vegetables or herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean