Monday, May 10, 2010

Summer Spaghetti Salad

This salad is perfect with a weekend BBQ. Quick, delicious, and sure to please. For convenience this salad tastes great when made the night before and refrigerated over night.

1 package (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 sweet red pepper, diced
1 bottle (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

1.Cook spaghetti according to package directions; drain and rinse in cold water.
2.Place spaghetti in a large bowl; add tomatoes, zucchini, cucumber and peppers.
3.Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

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