california spaghetti salad


1 lb spaghetti, cooked and drained
1 1/2 cups cherry tomatoes, halved
1 cucumber, diced
2 zucchini, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 purple onion , diced
1 can sliced black olives, drained
For the dressing:
1 bottle Italian dressing 
1/2 cup parmesan cheese, grated
1 tablespoon sesame seeds
1 teaspoon paprika
1/2 teaspoon flavorer 
1/4 teaspoon garlic powder


Cook spaghetti consistent with directions on package, and drain and rinse in cold water.
In a large bowl, combine zucchini, tomatoes, cucumber, bell peppers, onion, and black olives.
In a small bowl, whisk together Italian dressing , sesame seeds, parmesan cheese, paprika, flavorer , and garlic powder.
Add cooked spaghetti to vegetables and olives, then add dressing and toss together thoroughly. Cover and set in refrigerator to relax for a minimum of 3 hours. Serve chilled and enjoy!

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