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Ingredients
1 pound of spaghetti
1 cup of cherry tomatoes, halved
1 diced cucumber
2 cubes zucchini
1 diced green pepper
1 diced red pepper
1 diced red onion
If using sliced black olives, make sure to drain them before use.
1 cup of cherry tomatoes, halved
1 diced cucumber
2 cubes zucchini
1 diced green pepper
1 diced red pepper
1 diced red onion
If using sliced black olives, make sure to drain them before use.
Dressing:
1 bottle of Italian sauce
1/2 cup of grated Parmesan cheese
1 tablespoon of sesame seeds
1 teaspoon of paprika
1/4 teaspoon of celery seeds
1/2 teaspoon of garlic powder
Salt and pepper to taste
1 bottle of Italian sauce
1/2 cup of grated Parmesan cheese
1 tablespoon of sesame seeds
1 teaspoon of paprika
1/4 teaspoon of celery seeds
1/2 teaspoon of garlic powder
Salt and pepper to taste
Directions
1. Cook spaghetti according to package instructions. Drain and transfer to a large mixing bowl.
2. Add veggies above to spaghetti.
3. In a separate bowl, mix together dressing ingredients until well-combined.
4. Pour the dressing mixture over the spaghetti mixture and toss to evenly coat.
5. Cover and chill in the fridge for at least 30 minutes before serving.
6. Enjoy your delicious California Spaghetti Salad!
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