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.
![Picture](/uploads/5/6/6/0/5660712/published/spaghetti-salad.jpg?1497276636)
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