Ingredients:

  • 1 lb thin spaghetti noodles
  • 2 tbsp olive oil
  • 1 cup red bell pepper, finely diced
  • 1 cup green bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 1 cup celery, diced
  • 1/2 cup black olives, sliced
  • 1/2 cup grated Parmesan cheese
  • 1.5 cups zesty Italian dressing
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1 tbsp sesame seeds
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente (usually 1 minute less than package directions).
  2. Drain the pasta immediately and rinse under cold water until the noodles are cool to the touch.
  3. Toss the cooled spaghetti with olive oil to prevent sticking.
  4. Dice the red bell pepper, green bell pepper, red onion, and celery into uniform, pea-sized pieces.
  5. Combine the diced vegetables, sliced black olives, and grated Parmesan cheese in a large mixing bowl.
  6. Add the cooled spaghetti to the bowl with the vegetables.
  7. In a small jar or bowl, whisk together the Italian dressing, garlic powder, oregano, paprika, and sesame seeds.
  8. Pour the dressing mixture over the salad and toss gently until evenly coated.
  9. Cover and refrigerate for 2 hours before serving to allow flavors to meld.