California spaghetti salad


°400-500 grams of spaghetti.
°1½ cups. Cut the cherry tomatoes in half.
° 1 cucumber cubes.
°2 cubes of zucchini.
°1 green pepper cut into cubes.
°1 red pepper cut into cubes.
°1 red onion cut into cubes.
° can. From tranches of black olives must be filtered before use.
+ For the dresses I used:
° 1 bottle of Italian dressing.
°Half a cup of grated Parmesan cheese.
°1 tablespoon of sesame.
° 1 teaspoon paprika.
° 1 ½ ¼ tsp celery seed
° Half  spoonful garlic powder.


I cooked the noodles according to package instructions, then drained and rinsed with cold water.
Next, cut the vegetables into cubes. Zucchini/ cherry tomatoes, green and red peppers, red onions, cucumbers & black olives in  bowl.
For the sauce, I whisked the Italian dressing, sesame seeds, grated Parmesan, paprika, celery seeds, and garlic powder in another bowl of the mixture.
Finally, I tossed the cooked pasta with chopped veggies and olives, then poured the marinade on it and threw all the ingredients away.
Put the container in the refrigerator for at least 3 hours after covering it with plastic wrap.