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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Californians are fond of cookouts. This salad travels well to picnics, the beach or potluck suppers. Not only that Ingredients:
1 pound thin spaghetti, broken into 1-inch 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 cans (2-1/4 ounces each) sliced ripe olives, drained |
dressing: |
1 bottle (16 ounces) 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 |
Directions:
1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
2. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-15 servings.
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