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Summer Spaghetti salad
Print Recipe
5 from 1 vote

Summer Spaghetti Salad

Ingredients

  • 1 lb. thin spaghetti broken into thirds
  • 1 10 oz. container cherry tomatoes, halved
  • 2 medium zucchini chopped
  • 2 medium cucumbers peeled, seeded and chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 3.4 oz. can sliced black olives
  • 1 16 oz. bottle zesty Italian dressing
  • 1/4 c. grated Parmesan cheese
  • 1 1/2 TBS sesame seeds extra for garnish
  • 1 tsp. paprika
  • 1 tsp. celery seed
  • 1/4 tsp. garlic powder
  • 1 TBS dried parsley extra for garnish
  • Salt and Pepper to taste

Instructions

  • Cook spaghetti until just done. Do not over cook. Rinse with cold water and drain well.
  • In a large bowl combine all veggies and spaghetti. Toss to combine. Season with salt and pepper.
  • In a medium bowl whisk together dressing, cheese, sesame seeds, paprika, celery seed, garlic powder and parsley. Pour over salad. Toss very well to coat.
  • Garnish with extra parsley and sesame seeds. Chill at least 2 hours before serving. Can be made ahead 24 hours and refrigerated until serving.