This looks pretty amazing- I am thinking I would use the new veggie pasta that I found instead of the thin spaghetti. Otherwise the ingredients all look fabulous.
This delicious spaghetti salad is filled with fresh summer veggies and olives and topped with your favorite Italian dressing and parmesan cheese. Omit the cheese for dairy-free or use a dairy-free cheese. It serves 10-12, therefore perfect for your next large gathering! Enjoy this summer :) --Teri
Ingredients
1 pound thin spaghetti, broken into 1 inch pieces
1 pint cherry tomatoes, chopped in half
2 medium zucchini, diced
1 large cucumber, diced
1 medium yellow or orange bell pepper, diced
1 red bell pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Dressing:
1 bottle (16 ounces) your favorite homemade or store-bought Italian salad dressing
¼ cup grated Parmesan cheese or dairy-free cheese, if desired
1 Tablespoon sesame seeds
1 teaspoon paprika
½ teaspoon celery seed
¼ teaspoon garlic powder
Instructions
Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, bell peppers, red onion and olives in a large bowl.
To make the dressing: Whisk together Italian salad dressing, cheese, if using, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
From: The Recipe Critic blog
Ingredients
1 pound thin spaghetti, broken into 1 inch pieces
1 pint cherry tomatoes, chopped in half
2 medium zucchini, diced
1 large cucumber, diced
1 medium yellow or orange bell pepper, diced
1 red bell pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Dressing:
1 bottle (16 ounces) your favorite homemade or store-bought Italian salad dressing
¼ cup grated Parmesan cheese or dairy-free cheese, if desired
1 Tablespoon sesame seeds
1 teaspoon paprika
½ teaspoon celery seed
¼ teaspoon garlic powder
Instructions
Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, bell peppers, red onion and olives in a large bowl.
To make the dressing: Whisk together Italian salad dressing, cheese, if using, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
From: The Recipe Critic blog
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