California Spaghetti Salad
Ingredients:
1 pound spaghetti (cooked, drained, and cooled)
1 cup cherry tomatoes (halved)
1 zucchini (chopped)
1 cucumber (chopped)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 red onion (diced)
1 cup sliced black olives
1 cup grated Parmesan cheese
Dressing:
1 bottle (16 oz) Italian dressing
1 tablespoon sesame seeds
1 tablespoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Instructions:
1. Cook the spaghetti: Boil the spaghetti according to package instructions. Drain and rinse under cold water, then set aside to cool.
2. Prepare the vegetables: While the spaghetti is cooling, chop the vegetables (tomatoes, zucchini, cucumber, bell peppers, and onion).
3. Mix the salad: In a large bowl, combine the cooled spaghetti, all the chopped vegetables, black olives, and grated Parmesan.
4. Make the dressing: In a small bowl, whisk together the Italian dressing, sesame seeds, paprika, garlic powder, onion powder, salt, and pepper.
5. Combine everything: Pour the dressing over the spaghetti and vegetable mixture. Toss until everything is well coated.
6. Chill and serve: Refrigerate the salad for at least 2 hours before serving to allow the flavors to blend.
Enjoy your delicious California Spaghetti Salad! It’s a light, colorful, and flavorful dish perfect for potlucks, picnics, or a quick lunch.
