Summer Spaghetti Salad
Taste of Home
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"This attractive, fresh-tasting salad can conveniently be made the night before," notes Lucia Johnson of Massena, New York. "The recipe yields a big bowl!"
SERVINGS: 16
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
- 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
Directions:
Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 16 servings.