400-500 grams of spaghetti
1 1/2 cups cherry tomatoes, halved
1 cucumber, diced
2 zucchinis, diced
1 green pepper, diced
1 red pepper, diced
1 red onion, diced
1 can sliced black olives, drained
For the dressing:
1 bottle of Italian dressing
1/2 cup grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon paprika
1/4 teaspoon celery seeds
1/2 teaspoon garlic powder
Cook the spaghetti according to the package instructions. Once cooked, drain and rinse with cold water to cool.
In a large mixing bowl, combine the diced vegetables: zucchini, cherry tomatoes, green and red peppers, red onions, cucumber, and black olives.
In another mixing bowl, whisk together the Italian dressing, grated Parmesan cheese, sesame seeds, paprika, celery seeds, and garlic powder to make the dressing.
Toss the cooked and cooled spaghetti with the diced vegetables and olives.
Pour the prepared dressing over the salad and toss until all ingredients are well coated.
Cover the bowl with plastic wrap and refrigerate for at least 3 hours to allow the flavors to meld.
Enjoy this nutritious and colorful California Spaghetti Salad! It's sure to be a hit with both kids and adults alike.
