Description
A vibrant and refreshing spaghetti salad loaded with crunchy veggies and zesty Italian dressing, perfect for gatherings and picnics.
Ingredients
- 1 Cucumber
- 1/2 tsp Garlic powder, granulated
- 1 1/2 cups Grape or cherry tomatoes
- 1 Green bell pepper, medium
- 1 Red bell pepper, medium
- 1 Red onion, small
- 1 can (2.25 oz) Black olives
- 1 (16 ounce) bottle Zesty Italian-style salad dressing
- 1 lb Thin spaghetti noodles
- 1/2 tsp Celery seed
- 1 tsp Paprika, smoked or sweet
- Sea salt and freshly ground black pepper, to taste
- 1 tbsp White sesame seeds
- 1/2 cup Parmesan cheese
Instructions
- Begin by boiling your spaghetti noodles according to the package instructions. Once done, drain and rinse them under cold water to cool.
- In a large mixing bowl, combine the diced cucumber, garlic powder, grape tomatoes, diced green bell pepper, diced red bell pepper, finely chopped red onion, and black olives. Add the cooked spaghetti to the bowl.
- In another bowl, whisk together the zesty Italian dressing, celery seed, paprika, and season with salt and pepper.
- Pour this dressing mixture over the salad and gently toss everything together until well combined.
- For those finishing touches, sprinkle sesame seeds and Parmesan cheese over the top.
- To let the flavors meld beautifully, chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator. Best enjoyed within three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American