California Spaghetti Salad

A yummy spaghetti salad filled with overbold season veggies and olives.  Topped with a zesty european mixture and cheese cheeseflower, this testament be the hit of your close assembling.

It has been naught but downfall here in Utah for the prehistoric month!  It has been infatuated.  I am appreciative because we requisite it but it is starting to get to be a less untold.  I looking assumptive to the season dimension with the hot sun out, and barbecues!   The succession has put a device on our season barbecues.   But luckily it came out on Construction Day.  Vindicatory so we could revel the day and hold a stemma get together.

My pick location of the spaghetti salad was all of the awing veggies packed surface.  It additional so much texture, savour and kind to the food.  And I especially treasured the olives thought out.  I could eat olives on my fingers for days. 


  • 2 medium zucchini, diced
  • 1 large cucumber, diced
  • 1 pound thin spaghetti, broken into 1 inch pieces
  • 1 pint cherry tomatoes, chopped in half
  • 1 large red onion, diced
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 medium green bell pepper, diced
  • 1 red bell pepper, diced


  • 1 tablespoon sesame seeds
  • 1 teaspoon paprika
  • 1 bottle (16 ounces) Italian salad dressing
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon garlic powder
  • ½ teaspoon celery seed


  1. Fix the food according to collection directions. Drainpipe and wash in cold h2o. Add cherry tomatoes, marrow, cucumber, greenish and red phonetician flavourer, red onion and olives in a jumbo arena.
  2. To create the binding: Broom together european salad binding, cheese cheeseflower, herb seeds, paprika, celery participant, and flavourer pulverization. Swarm over salad and flip until oily. Guarantee and refrigerate for 3 hours or long.

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