Description
A refreshing and flavorful Italian spaghetti salad loaded with crisp vegetables and tossed in a zesty seasoned dressing, perfect for picnics and gatherings.
Ingredients
- 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 red pepper, diced
- 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
Instructions
1. Cook the thin spaghetti according to package directions, then drain and rinse with cold water
2. In a large bowl, combine the cooked spaghetti, tomatoes, zucchini, cucumber, green pepper, and red pepper
3. In a separate bowl, whisk together the Italian dressing, Parmesan cheese, sesame seeds, poppy seeds, paprika, celery seed, and garlic powder
4. Pour the dressing over the salad and toss until everything is evenly coated
5. Cover and refrigerate for at least 2 hours to allow flavors to blend
6. Garnish with chopped fresh parsley before serving if desired
Notes
For best flavor, chill the salad longer or overnight
You can substitute other vegetables like olives, red onion, or cherry tomatoes
Whole wheat or gluten-free pasta can be used as an alternative
Add cooked chicken or salami for extra protein
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg