California Spaghetti Salad


°400-500 grams of spaghetti.
°1½ cups. From the cherry tomatoes, I cut them in half.
°1 diced cucumber.
°2 cubes of zucchini.
°1 green bell pepper, diced.
°1 red bell pepper, diced.
°1 red onion, diced.
°Could.  From sliced ​​black olives, it must be filtered before use.
+For the dresses I used:
°1 bottle of Italian sauce.
°Half a cup of grated parmesan.
°1 tablespoon of sesame seeds.
°1 teaspoon of paprika.
°½¼ 1 teaspoon celery seeds.
°Half tsp garlic powder.

I cooked the noodles according to package directions, then strained and rinsed with cold water.
After that, the dice picked up vegetables.cherry tomatos, green and red peppers, red onions, cucumber & black olives in  blend bowl.
To get the sauce, I whisked together the Italian dressing, sesame seeds, grated Parmesan cheese, paprika, celery seeds, and garlic powder in another mixing bowl.
To finish, I mixed the cooked pasta with chopped vegetables and olives, then poured the marinade over it and tossed all the ingredients well.
I put the container in the fridge for at least 3 hours after covering it with plastic wrap.
I hope you enjoy this easy salad, it is very nutritious and rich!! Kids will love it too because of the colorful veggies!!

Enjoy !