Spaghetti Salad

Ingrédients

• 8 ounces thin spaghetti (roughly broken into thirds or quarters, about 2-3 inches long)
• 2 cups grape tomatoes (sliced in half)
• 1 English cucumber (diced into 1/2-inch pieces, about 1 1/2 cups)
• 3 red, yellow, orange, or green bell peppers (diced into 1/2-inch pieces, about 3 cups)
• 1/2 medium red onion ( sliced very thin and roughly chopped, about 3/4 cup)
• 2.5 ounces sliced black olives (drained)
• 10-12 ounces Italian salad dressing (store-bought or homemade, about 1 1/2 cups)
• 1 tablespoon sesame seeds
• 1/2 teaspoon smoked or regular paprika
• 1/4 teaspoon celery seeds
• 1/4 cup freshly grated Parmesan cheese

Préparation

1. 1

   Bring a large pot of water to a boil. Break the pasta as directed, and cook according to the package directions. Drain and rinse the pasta until cold.

2. 2

   While the pasta is cooking, halve the tomatoes and dice the other vegetables. Then, combine the tomatoes, cucumbers, bell pepper, onion, and olives in a large bowl. Add the cooled pasta to the bowl with the vegetables.

3. 3

   Pour the Italian salad dressing over the pasta and vegetables. Stir to coat everything well.

4. 4

   Sprinkle with sesame seeds, paprika, celery seeds, and Parmesan cheese. Stir again to mix throughout. Serve or refrigerate until ready to eat.