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Recipe compliments of www.ITISAKEEPER.com
Spaghetti Pasta Salad
This Spaghetti Pasta Salad recipe is refreshing, light and super easy to make. It's full of tangy flavor, noodles and veggies.
Ingredients
Salad
- 1 pound Spaghetti, broken in half
- 3 Rroma tomatoes, seeded and diced
- 2 cups Broccoli florets
- 1 Cucumber, diced
- 1 Green bell pepper, diced
- 1 Red bell pepper, diced
- 1 Red onion, diced
- 4.5 ounces Black olives, 2 cans, 2.25 ounces each; drained
Dressing
- 16 ounces Italian salad dressing
- ¼ cup Parmesan cheese, grated
- 1 Tablespoon Sesame seeds
- ½ teaspoon All Purpose Seasoning
- 1 teaspoon Paprika
- ½ teaspoon Celery seed
Instructions
- Cook the pasta according to package directions; drain and rinse with cold water.
- In a large bowl, add tomatoes, broccoli, cucumber, bell peppers, onion and olives.
- In a separate bowl, whisk together Italian salad dressing, parmesan cheese, sesame seeds, House Seasoning Blend, paprika and celery seed.
- Pour over salad and toss until coated.
- Cover and refrigerate for at least 3 hours.
Christina's Notes
- Cool Pasta: Rinse the pasta in cold water to quickly stop cooking and prevent sticking.
- Add Dressing While Warm: Warm pasta absorbs dressing better than chilled.
- Even Veggies: Cut the vegetables evenly to improve texture and presentation.
- Chill Thoroughly: Let the salad chill in the fridge for a while so the flavor can improve.