Description
A refreshing and colorful Italian spaghetti salad tossed with fresh vegetables and a zesty seasoned dressing, perfect for picnics or light meals.
Ingredients
- 16 ounces thin spaghetti, halved
- 3 medium tomatoes, diced
- 3 small zucchini, diced
- 1 large cucumber, halved, seeded, and diced
- 1 medium green pepper, diced
- 1 medium red pepper, diced
- 8 ounces Italian salad dressing
- 2 tablespoons grated Parmesan cheese
- 1 1/2 teaspoons sesame seeds
- 1 1/2 teaspoons poppy seeds
- 1/2 teaspoon paprika
- 1/4 teaspoon celery seed
- 1/8 teaspoon garlic powder
Instructions
1. Cook the thin spaghetti according to package directions, then drain and rinse with cold water.
2. In a large bowl, combine the cooked spaghetti, diced tomatoes, zucchini, cucumber, green pepper, and red pepper.
3. In a separate bowl, whisk together the Italian salad dressing, Parmesan cheese, sesame seeds, poppy seeds, paprika, celery seed, and garlic powder.
4. Pour the dressing over the salad and toss until everything is well coated.
5. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
6. Before serving, optionally sprinkle with fresh chopped parsley.
Notes
For best flavor, chill overnight before serving.
You can substitute other vegetables like olives, red onion, or cherry tomatoes.
Use whole wheat or gluten-free pasta if desired.
Add cubed mozzarella or salami for a heartier version.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg