We love how easy this spaghetti salad recipe is to prepare in advance. After it sets up in the fridge, it's a hearty, flavorful side dish or entree that's perfect for a crowd.
Ingredients
1 package (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 sweet red pepper, diced
1 bottle (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
Chopped fresh parsley, optional
Instructions
1Cook the spaghetti according to the package directions, then drain and rinse it in cold water. Place the spaghetti in a large bowl, then add the tomatoes, zucchini, cucumber and peppers.
2Make the dressing
3Combine the Italian dressing, Parmesan cheese, sesame seeds, poppy seeds, paprika, celery seed and garlic powder; pour over the salad and toss to coat.
4Refrigerate and garnish before serving
5Cover the salad and refrigerate it for at least two hours. Before serving, sprinkle it with chopped parsley, if desired.
