Friday, June 24, 2016

California Spaghetti Salad

Thought I would try this for the reunion this coming Sunday. Sounds good, just hope it is.

A delicious spaghetti salad filled with fresh summer veggies and olives, topped with a zesty italian dressing and parmesan cheese.

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 oz. each) sliced ripe olives, drained

1 bottle (16 oz.) Italian salad dressing
1/4 cup grated Parmesan cheese
1 T sesame seeds
1 t paprika
1/2 t celery seed
1/4 t garlic powder

1. Cook the pasta according to package directions, drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red peppers, red onion and olives in large bowl
2. To make the dressing: Whisk together Italian dressing, Parmesan cheese, sesame seeds, paprika, celery see and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or over night. (MYSELF, I MAY NOT USE SESAME SEEDS, DON'T THINK I HAVE THEM IN MY CUPBOARD AND WILL NOT USE THE GARLIC POWDER, SINCE ITALIAN DRESSING USUALLY HAS ENOUGH GARLIC IN IT AND I CAN'T TOLERATE TOO MUCH GARLIC)
Hope it turns out ok.

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