Spaghetti Salad

Zesty spaghetti salad tossed with fresh veggies and Italian dressing with additional spices and herbs for extra added flavor. Bring this quick and easy to put together pasta dish to any cookout or gathering, or have it with your favorite grilled meat. Feel free to substitute spaghetti for any other of your favorite pastas. Make ahead the day before, it will be loaded with flavor and have time for all the flavors to mingle together.

Spaghetti Salad

Gather all ingredients.

• 1 lb spaghetti noodles, broken in half
• 2 Tbs salt (for the pasta water
• 24 oz Italian salad dressing
• 1 Tbs Parmesan cheese, grated
• 1 Tbs sesame seeds
• 1 Tbs poppy seeds
• 2 tsp seasoned salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp fresh ground black pepper
• 1/2 tsp cayenne pepper
• 2 English cucumbers, peeled, half mooned
• 1/2 large red onion, diced
• 2 large tomatoes, chopped

Heat a large pot of water to a rolling boil, add 1-2 Tbs salt to the pot. Boil pasta to al dente as directed on package. Drain pasta using a colander. Rinse pasta under cold water to keep it from cooking longer and to cool the pasta. Set aside. Substitute any of your favorite pasta noodles for the spaghetti, it will be just as delicious! Just be sure to cook the noodles to al dente.

In a large bowl, whisk together Italian dressing, parmesan cheese, sesame seeds, poppy seeds, seasoned salt, smoked paprika, garlic powder, black pepper, and cayenne pepper.

Add in chopped cucumbers, red onion, tomatoes, and cooked noodles. Toss everything together until mixed.

Cover and let sit in the fridge for at least 2-3 hours to let all the flavors mingle together. Give the pasta salad a stir just before serving. Spaghetti salad can be eaten right away after adding all the ingredients together, but it is best to wait so the noodles can soak in all that zesty and tanginess from the dressing and added spices. Optional: garnish with extra chopped fresh tomatoes on top.