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Ingredients
Salad
1 Pound thin spaghetti, broken into 1" pieces
3 Large tomatoes, diced
2 Medium zucchini, diced
1 Large cucumber, diced
1 Medium green pepper, diced
1 Sweet red pepper, diced
1 Large red onion, diced
2 (2 1/4 oz) Cans sliced ripe olives, drained
Dressing
(16 oz) Bottle Italian salad dressing
1/4 Cup grated Parmesan cheese
1 Tablespoon sesame seeds
2 Teaspoons poppy seeds
1 Teaspoon paprika
1/2 Teaspoon celery seed
1/4 Teaspoon garlic powder
Instructions
Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.