Instructions:
Cook the Pasta
Boil the spaghetti according to package instructions. Drain and rinse under cold water to stop the cooking process.
Chop the Vegetables
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, cubed zucchini, diced green and red peppers, diced red onion, and drained black olives.
Prepare the Dressing
In a separate bowl, whisk together the Italian dressing, sesame seeds, grated parmesan cheese, paprika, celery seeds, and garlic powder.
Combine Everything
Add the cooked spaghetti to the bowl of vegetables. Pour the dressing over the mixture and toss until everything is evenly coated.
Chill
Cover the salad with plastic wrap and refrigerate for at least 3 hours to allow the flavors to meld.
Enjoy!
This salad is best served cold and pairs wonderfully with grilled meats or as a light standalone meal.
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