California Spaghetti Salad – Recipe of the Week

Summertime means delicious fresh veggies. This recipe is perfect for this time of year. It's also vegetarian. However you could add grilled marinated chicken or steak if you'd like. Check it out!

• 1 pound thin spaghetti, broken into 1 inch pieces
• 1 pint cherry tomatoes, chopped in half
• 2 medium zucchini, diced
• 1 large cucumber, diced
• 1 medium green bell pepper, diced
• 1 red bell pepper, diced
• 1 large red onion, diced
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• DRESSING:
• 1 bottle (16 ounces) Italian salad dressing
• ¼ cup grated Parmesan cheese
• 1 tablespoon sesame seeds
• 1 teaspoon paprika
• ½ teaspoon celery seed
• ¼ teaspoon garlic powder

1. Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.
2. To make the dressing: Whisk together Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.

Source: TheRecipeCritic