Description
A refreshing and colorful pasta salad loaded with fresh vegetables and tossed in Italian dressing, perfect for picnics, barbecues, or as a light meal.
Ingredients
Scale
- 1 pound of thin spaghetti
- 2 medium ripe tomatoes, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 cucumber, diced
- 1 red onion, diced
- 1 can (2.25 ounces) of sliced ripe olives, drained
- 1 bottle (8 ounces) of Italian salad dressing
- 1/4 cup of grated Parmesan cheese
- 2 teaspoons of sesame seeds
- 1 teaspoon of poppy seeds
- 1/2 teaspoon of paprika
- 1/4 teaspoon of celery seed
- 1/4 teaspoon of garlic powder
Instructions
- Cook the spaghetti in salted boiling water for 9 to 10 minutes until al dente. Drain and rinse under cold water.
- Chop the tomatoes, bell peppers, cucumber, and red onion into bite-sized pieces. Drain olives.
- In a large bowl, combine the spaghetti, diced vegetables, and olives.
- Pour the Italian dressing over the salad and toss to coat.
- Sprinkle in the Parmesan, sesame seeds, poppy seeds, paprika, celery seed, and garlic powder. Toss gently.
- Cover and refrigerate for at least 2 hours before serving. Toss again before serving.
Notes
For added crunch, consider adding toasted pine nuts or sunflower seeds.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg