INGREDIENTS :

• 1 (16 ounce) package thin spaghetti, broken in half


• 3 medium tomatoes, diced


• 3 small zucchini, diced


• 1 large cucumber, seeded and diced


• 1 medium green pepper, diced


• 1 medium sweet red pepper, diced


• 1 (8 ounce) bottle 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

HOW TO COOK :

1. Cook spaghetti according to package directions; drain and rinse in cold water.
2. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers.
3. Combine remaining ingredients; pour over salad and toss to coat.
4. Cover and refrigerate for at least 2 hours.
   

Yield: 16 servings

NUTRITION INFO : (Per Serving)

Calories: 188 kcal

Carbohydrates: 25 g

Dietary Fiber: 1 g

Fat: 7 g

Protein: 4 g

Sugars: 4 g

Recipes from TasteOfHome