California Spaghetti Salad

What You'll Need

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

DRESSING

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

How to Make It

1. Cook the pasta according to package directions.
2. Drain and rinse in cold water.
3. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.
4. To make the dressing: Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.
5. Pour over salad and toss until coated.
6. Cover and refrigerate for 3 hours or overnight.