Pasta salads are a great side to compliment a perfectly seared medium rare steak or a grilled medium temp burger. They are satisfying and refreshing during those warm summer days. One of may favorite elements about dish is the ability to load them with tones of fresh veggies. Give this recipe a try and you will certainly pack a hardy portion for lunch the next day.
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 green 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) Italian salad dressing
- ¼ cup grated Parmesan cheese
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- ½ teaspoon celery seed
- ¼ teaspoon garlic powder
Directions
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Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.
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To make the dressing: Whisk together Italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
Recipe source: The Recipe Critic
Photo source: @theunprocessedhome
