California spaghetti salad



°400-500 grams of spaghetti.
°1½ cups. From the cherry tomatoes, I cut them in half.
°1 cucumber in cubes.
°2 cubes of zucchini.
°1 green bell pepper cut into cubes.
°1 red bell pepper cut into cubes.
°1 red onion, diced.
°could be able. Sliced black olives 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.
°1 teaspoon of paprika.
°1 teaspoon of celery seeds.
°Half a teaspoon of garlic powder.

*How to Make :

I cooked the noodles according to package directions, then drained and rinsed with cold water.

Then I picked up the diced vegetables. Combine zucchini, cherry tomatoes, green and red peppers, red onions, cucumbers and black olives in a large mixing bowl.

For the dressing, whisk together the Italian dressing, sesame seeds, grated Parmesan cheese, bell pepper, celery seeds and garlic powder in another mixing bowl.

To finish, I tossed the cooked pasta with chopped vegetables and olives, then poured the dressing over it and mixed all the ingredients well.

I put the container in the fridge for at least 3 hours after covering it with plastic wrap.
We hope you enjoy this easy salad, it is very nutritious and rich!! Kids will love it too because of the colorful veggies!! So try it ASAP!!

Enjoy !