Italian pasta salad (Print Version)
# Ingredients:
01 -
450 grams of thin spaghetti, broken in half
02 -
3 medium-sized tomatoes, diced
03 -
3 small zucchinis, chopped into cubes
04 -
1 large cucumber, halved, seeded, and diced
05 -
1 medium red bell pepper, diced
06 -
1 medium green bell pepper, diced
07 -
230 milliliters of Italian dressing
08 -
2 tablespoons of grated parmesan
09 -
1 and 1/2 teaspoons of sesame seeds
10 -
1 and 1/2 teaspoons of poppy seeds
11 -
1/2 teaspoon of paprika
12 -
1/4 teaspoon of celery seed
13 -
1/8 teaspoon of garlic powder
# Instructions:
01 -
Prepare the thin spaghetti based on what the package says. Drain it, then rinse with cold water.
02 -
Grab a big mixing bowl and toss together the cooked spaghetti, chopped zucchinis, diced tomatoes, cucumber, the green bell pepper, and the red bell pepper.
03 -
In another bowl, whisk together the Italian dressing, grated parmesan, sesame seeds, poppy seeds, paprika, celery seed, and garlic powder.
04 -
Pour the dressing over the veggies and pasta, then stir until everything is nicely coated.
05 -
Cover the bowl and pop it in the fridge for at least two hours so the flavors can blend together.
06 -
If you'd like, sprinkle some freshly chopped parsley on top when you serve it.
# Notes:
01 -
Letting the salad cool in the fridge really brings out the flavors.