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 to cubes.
°1 red bell pepper cut into cubes.
°1 red onion, diced.
°might 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 pasta according to the package directions, then drained and rinsed with cold water.
Then collect the diced vegetables. Combine zucchini, cherry tomatoes, green and red peppers, red onions, cucumbers and black olives in a large mixing bowl.
For dressing, I whisk the Italian dressing, sesame seeds, grated Parmesan cheese, bell pepper, celery seeds, & garlic powder in other mixing bowl.
At the end, I mixed the cooked pasta with the chopped vegetables and olives, then poured the vinaigrette 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.
I hope you enjoy this easy salad, it is very nutritious and rich!! Kids will love it too because of colorful veggies!! So try it ASAP!!

Enjoy !