Ingredients:
400-500 grams of spaghetti
1½ cups cherry tomatoes, halved
1 diced cucumber
2 cubes zucchini
1 green pepper, diced
1 red pepper, diced
1 red onion, diced
Canned sliced black olives, drained before use
Dressing:
1 bottle of Italian dressing
½ cup grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon paprika
¼–½ teaspoon celery seeds
½ teaspoon garlic powder
Instructions:
Cook the spaghetti according to package instructions, then drain and rinse with cold water.
Combine diced zucchini, cherry tomatoes, green and red peppers, red onions, cucumbers, and black olives in a large mixing bowl.
In a separate bowl, whisk together Italian dressing, sesame seeds, grated Parmesan cheese, paprika, celery seeds, and garlic powder to create the dressing.
Toss the cooked pasta with the chopped vegetables and olives, then generously pour the prepared dressing over the mixture. Thoroughly mix all the ingredients.
Cover the bowl with plastic wrap and refrigerate for at least 3 hours to allow the flavors to meld.
Delight in this nutritious and flavorful salad that's not only easy to make but also a feast for the eyes. The colorful medley of vegetables ensures it's a hit with both adults and kids alike. Give it a try and savor the goodness!
