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California Pasta Salad

TOTAL TIME: Prep: 15 min. + chilling YIELD: 15 servings.
As far as cold pasta salad recipes go, this is one of the best. Not only does it travel well to get-togethers such as picnics or tailgate parties, but people absolutely love it when it gets there. —Jeanette Krembas, Laguna Niguel, California

Ingredients

  • 1 pound thin spaghetti, broken into 1-inch pieces
  • 3 large tomatoes, diced
  • 2 medium zucchini, diced
  • 1 large cucumber, diced
  • 1 medium green pepper, diced
  • 1 sweet red 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
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon sesame seeds
  • 2 teaspoons poppy seeds
  • 1 teaspoon paprika
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon garlic powder

Directions

  • 1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
  • 2. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 257 calories, 13g fat (2g saturated fat), 1mg cholesterol, 567mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 6g protein.

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