CALIFORNIA SPAGHETTI SALAD



This refreshingly-packed salad is very quick to prepare. 15 minutes top time! After that, transfer it to the refrigerator to cool, as it is preferable to eat the pasta salad cold.

*ingredients:

°1 pound (454 g) thin pasta, cut into 1-inch pieces
°1 cherry tomato, halved
°2 sized zucchini, cutting to cubes
°1 cucumber, cut to cubes
°1 medium sized green bell pepper, cut into cubes
°1 red pepper cut into cubes
°1 red onion cutting to cubes
°2 pack(2.25 oz / 64 g each) slice ​​ripe olives, drain
+perforat
°1 bottle  Italian dressing
°1/4 c  Parmesan cheese
°1 tsp (15 ml) sesame seeds
°1 tsp (5 ml) paprika
°½ tsp (2.5 ml) celery seeds
°½ teaspoon (1.25 ml) garlic powder

+Preparation:

Cook the pasta according to the instructions on the package. 
Drain & rinse with cold water. Put the pasta in a serving bowl.
In the same bowl add cherry tomatoes, zucchini, cucumbers, green and red peppers, red onions and olives.
To prepare the sauce, combine the Italian dressing, Parmesan cheese, sesame seeds, paprika, celery seeds and garlic powder.
Pour the dressing over the salad and stir until all the ingredients are covered with the sauce.
Covering & refrigerate about 3 h.
Sprinkling with Parmesan cheese before serve, if desire.

Enjoy !


 

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