Average Rating: 4.45TOTAL TIME: Prep: 15 min. + chilling
YIELD: 10-15 servings.Ingredients
- 1 pound thin spaghetti, broken into 1-inch pieces
- 3 large tomatoes, diced
- 2 medium zucchini, diced
- 1 large cucumber, diced
- 1 medium green pepper, diced
- 1 sweet red pepper, diced
- 1 large red onion, diced
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING: - 1 bottle (16 ounces) Italian salad dressing
- 1/4 cup grated Parmesan cheese
- 1 tablespoon sesame seeds
- 2 teaspoons poppy seeds
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
Instructions
- 1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
- 2. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 257 calories, 13g fat (2g saturated fat), 1mg cholesterol, 567mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 6g protein.