California Spaghetti Salad



1 pound of cooked and drained pasta

1 1/2 cups cherry tomatoes, halved

1 cucumber cut into cubes

2 zucchini cut into cubes

1 green capsicum, cut into cubes

1 red pepper cut into cubes

1 red onion cut into cubes

1 can black olives, drained

For dressing:

1 bottle of Italian sauce

1/2 cup grated parmesan cheese

1 tablespoon sesame

1 teaspoon paprika

1/2 teaspoon celery seeds


1/4 teaspoon garlic powder.

  • Preparation :

Cook the pasta according to the directions on the package, then drain and rinse in cold water.

In a large bowl, combine zucchini, tomatoes, cucumber, sweet pepper, onion, and black olives.

In a small bowl, whisk the Italian dressing, sesame seeds, Parmesan cheese, paprika, celery seeds, and garlic powder together.

Add the cooked spaghetti to the vegetables and olives, then add the dressing and stir well. Cover and place in the refrigerator to chill for at least 3 hours. Serve chilled and enjoy!