Spaghetti Salad

Filled with fresh vegetables, tangy Italian dressing, and delightful twirls of pasta, you'll want to savor each bite of this California Spaghetti Salad.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Bring 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. 2While 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. 3Pour the Italian salad dressing over the pasta and vegetables. Stir to coat everything well.
4. 4Sprinkle with sesame seeds, paprika, celery seeds, and Parmesan cheese. Stir again to mix throughout. Serve or refrigerate until ready to eat.