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How to make California Spaghetti Salad Yummy


1 pound thin spaghetti broken into 1-inch pieces
1-pint cherry tomatoes halved
2 medium zucchini, diced
1 large cucumber, diced
1 medium green bell pepper, diced
1 red bell pepper, diced
1 large red onion, diced
2 cans ripe olives, 2 to¼ oz sliced, drained


1 bottle 16 oz Italian dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon paprika
1/2 teaspoon celery seeds
1/4 tsp garlic powder


Cook the pasta according to the instructions. Drain with a colander and rinse with cold water. Add the cherry tomatoes, zucchini, cucumber, green and red pepper, red onion and olives in a large bowl.
To make the vinaigrette:
Whisk together Italian dressing, parmesan, sesame seeds, paprika, celery seeds and garlic powder. Pour over the salad and stir until coated. Cover and refrigerate for 3 hours or overnight.

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