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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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This attractive, fresh-tasting salad can conveniently be made the night before, notes Lucia Johnson of Massena, New York. The recipe yields a big bowl! Ingredients:
1 package (16 ounces) thin spaghetti, halved |
3 medium tomatoes, diced |
3 small zucchini, diced |
1 large cucumber, halved, seeded and diced |
1 medium green pepper, diced |
1 medium sweet red pepper, diced |
1 bottle (8 ounces) italian salad dressing |
2 tablespoons grated parmesan cheese |
1-1/2 teaspoons sesame seeds |
1-1/2 teaspoons poppy seeds |
1/2 teaspoon paprika |
1/4 teaspoon celery seed |
1/8 teaspoon garlic powder |
Directions:
1. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers.
2. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 16 servings.
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