California Spaghetti Salad

 A refreshing salad that is easy to make and enjoy anytime.

 

1 lb spaghetti, cooked and drained.

1 1/2 cups cherry tomatoes, halved.

1 cucumber, diced.

2 zucchinis, diced

1 green bell pepper, diced.

1 red bell pepper, diced.

1 red onion, diced.

1 can sliced black olives, drained.

For the dressing:

1 bottle of 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

 

Prepare spaghetti according to package directions, then drain and rinse in cold water.

 

Combine zucchini, tomatoes, cucumber, bell peppers, onion, and black olives in a large mixing bowl.

Whisk together the Italian dressing, sesame seeds, parmesan cheese, paprika, celery seed, and garlic powder in a small bowl.

 

Toss cooked spaghetti with vegetables and olives, then add dressing and toss well.

Cover and place in the refrigerator for at least 3 hours to chill. Enjoy while chilled!