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Preparation
– Cook spaghetti according to directions on package, and drain and rinse in cold water.
– In a large bowl, combine zucchini, tomatoes, cucumber, bell peppers, onion, and black olives.
– In a small bowl, whisk together Italian dressing, sesame seeds, parmesan cheese, paprika, celery seed, and garlic powder.
– Add cooked spaghetti to vegetables and olives, then add dressing and toss together thoroughly.
– Cover and set in refrigerator to chill for at least 3 hours. Serve chilled and enjoy!
Nutrition Information:
Serving Size: 1 cup
Calories: 251 | Total Fat: 12g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 2mg | Sodium: 475mg | Total Carbohydrate: 30g | Dietary Fiber: 4g | Sugars: 6g | Protein: 7g
Frequently Asked Questions:
Can I make this salad ahead of time?
Yes, you can make this salad ahead of time. In fact, it is recommended to let it chill in the refrigerator for at least 3 hours before serving to allow the flavors to meld together.
Can I customize the vegetables in the salad?
Absolutely! The listed vegetables are just a suggestion. Feel free to add or substitute with your favorite vegetables to suit your taste preferences.
Can I use a different type of dressing instead of Italian dressing?
Yes, you can use a different type of dressing if you prefer. Italian dressing adds a tangy flavor, but you can experiment with other dressings such as ranch or balsamic vinaigrette.
Can I add protein to the salad?
Yes, you can add protein to the salad if desired. Grilled chicken, shrimp, or tofu can be great additions to make the salad more substantial and satisfying.
How long does this salad last in the refrigerator?
When stored properly in an airtight container, this salad can be refrigerated for up to 3-4 days. It is best to consume it within that time frame for optimal freshness.
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