California Spaghetti Salad (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound thin spaghetti, broken into 1-inch pieces
02 - 1 pint cherry tomatoes, halved
03 - 1 cucumber, diced
04 - 1 red bell pepper, diced
05 - 1/2 red onion, diced
06 - 1 can black olives, drained and sliced

→ Dressing

07 - 1 bottle Italian salad dressing (16 ounces)
08 - 1/4 cup grated Parmesan cheese
09 - 1 tablespoon sesame seeds
10 - 1 teaspoon paprika
11 - 1/2 teaspoon celery seed
12 - 1/4 teaspoon garlic powder

# Instructions:

01 - Cook the pasta according to package directions. Drain using a colander and rinse in cold water.
02 - Add the cherry tomatoes, cucumber, red bell pepper, red onion, and olives in a large bowl.
03 - Whisk together Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.
04 - Pour the dressing over the salad and toss until coated. Cover and refrigerate for 3 hours or overnight.

# Notes:

01 - For best results, refrigerate the salad overnight to allow the flavors to meld.

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