|1 lbs Thin Spaghetti|
|1 Pint Cherry Tomatoes|
|2 Diced Zucchini|
|1 Large Cucumber|
|1 Diced Red Bell Pepper|
|1 Diced Green Bell Pepper|
|1 Chopped Red Onion|
|2 Cans Black Olives|
|16 oz Italian Salad Dressing|
|1/4 Cup Grated Parmesan Cheese|
|1 Tbsp Sesame Seeds|
|1 Tsp Paprika|
|1/2 Tsp Celery Seed|
|1/4 Tsp Garlic Powder|
I can’t be on the cheeseburger diet all the time.
Here’s a nice variation for your typical pasta salad. I made this for a potluck recently and got rave reviews. Make sure you refrigerate the salad for at least 3 hours before serving to allow the dressing marinate the pasta and veggies.
Cook the pasta according to package directions. Drain and rinse in cold water. Place in large serving bowl.
Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives to large pasta bowl. Mix well.
Make the dressing by whisking together Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed and garlic powder.
Pour over salad and toss until everything is well coated.
Cover and refrigerate for at least 3 hours before serving.