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SALAD - California pasta
Nb persons: 15
Yield:
Preparation time:
Total time:
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| Ingredients | |
| 1 pound | thin spaghetti, broken into 1-inch pieces |
| 3 large | tomatoes, diced |
| 2 medium | zucchini, diced |
| 1 large | cucumber, diced |
| 1 medium | green pepper, diced |
| 1 | sweet red pepper, diced |
| 1 large | red onion, diced |
| 2 cans (2-1/4 ounces each) | sliced ripe olives, drained |
| DRESSING: | |
| 1 bottle (16 ounces) | Italian salad dressing |
| 1/4 cup | grated Parmesan cheese |
| 1 tablespoon | sesame seeds |
| 2 teaspoons | poppy seeds |
| 1 teaspoon | paprika |
| 1/2 teaspoon | celery seed |
| 1/4 teaspoon | garlic powder |
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Nutritional Facts
1 serving (3/4 cup) equals 257 calories, 13 g fat (2 g saturated fat), 1 mg cholesterol, 567 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein.
Directions
Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-15 servings.
Originally published as California Pasta Salad in Country Extra September 1992, p47
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