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California Spaghetti Salad

Alyssa Rivers, The Recipe Critic
  • 15 minutes
  • Serves 10 to 12

INGREDIENTS

1 lb

thin spaghetti, broken into 1 inch pieces

1 pint

cherry tomatoes, chopped in half

2

medium zucchini, diced

1

large cucumber, diced

1

medium green bell pepper, diced

1

red bell pepper, diced

1

large red onion, diced

2 cans

(2-1/4 ounces each) sliced ripe olives, drained

DRESSING:

1

bottle (16 ounces) Italian salad dressing

1/4 cup

grated Parmesan cheese

1 tbsp

sesame seeds

1 tsp

paprika

1/2 tsp

celery seed

1/4 tsp

garlic powder