This salad full of freshness is very quick to make. 15 minutes top time! Then, transfer it to the refrigerator to cool it down, since this pasta salad is eaten very cold.
* Ingredients :
° 1 lb (454 g) thin spaghetti, broken into 1-inch pieces
° 1 pint of cherry tomatoes, chopped in half
° 2 medium zucchini, diced
° 1 large cucumber, diced
° 1 medium green pepper, diced
° 1 red pepper, diced
° 1 large red onion, diced
° 2 cans (2.25 oz / 64 g each) sliced ripe olives, drained
° 1 bottle (16 oz / 454 g) Italian dressing
° ¼ cup (65 mL) grated Parmesan
° 1 tablespoon (15 ml) sesame seeds
° 1 teaspoon (5 ml) of paprika
° ½ teaspoon (2.5 ml) celery seeds
° ¼ teaspoon (1.25 ml) garlic powder
* Preperation
Cook pasta according to package directions. Drain and rinse with cold water. Place the pasta in a serving bowl.
In the same bowl, add the cherry tomatoes, zucchini, cucumber, green and red peppers, red onion and olives.
To make the dressing, combine the Italian dressing, Parmesan, sesame seeds, paprika, celery seeds and garlic powder.
Pour dressing over salad and toss until all ingredients are coated with dressing.
Cover and refrigerate for 3 hours or overnight.
Sprinkle with Parmesan cheese before serving, if desired.
Enjoy !
