Beth E. (NJ)
<font color=red>Disney obsessed<br><font color=blu
- Joined
- Sep 27, 1999
- Messages
- 8,219
Summer Pasta Salad
1 package thin spaghetti (16 ounces), break in half
3 medium tomatoes, diced
3 zucchinis, diced
1 cucumber, diced
1 green pepper, diced
1 red pepper, diced
8 ounces of Italian salad dressing
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder
Cook spaghetti according to package directions. Drain and rinse in cold water. Place in a large bowl and add tomatoes, zucchini, cucumber and peppers.
Combine remaining ingredients in a small bowl. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Can be prepared the day ahead and stored in the refrigerator.
Makes about 16 servings.
1 package thin spaghetti (16 ounces), break in half
3 medium tomatoes, diced
3 zucchinis, diced
1 cucumber, diced
1 green pepper, diced
1 red pepper, diced
8 ounces of Italian salad dressing
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder
Cook spaghetti according to package directions. Drain and rinse in cold water. Place in a large bowl and add tomatoes, zucchini, cucumber and peppers.
Combine remaining ingredients in a small bowl. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Can be prepared the day ahead and stored in the refrigerator.
Makes about 16 servings.
