|
|
|
|
|
|
|
Summer Spaghetti Salad 1 - package thin spaghetti (16 ounces), break in half 3 - medium tomatoes, diced 3 - zucchinis, diced 1 - cucumber, diced 1 - green pepper, diced 1 - red pepper, diced 8 - ounces of 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 Cook spaghetti according to package directions. Drain and rinse in cold water. Place in a large bowl and add tomatoes, zucchini, cucumber and peppers. Combine remaining ingredients in a small bowl. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Makes about 16 servings. The salad can be made the night before |
