Thursday, April 30, 2009


~ allrecipes

1 lb. spaghetti
1 T. parmesan cheese
1 T. sesame seeds
1 t. poppy seeds
2 t. seasoned salt
1 t. paprika
1/2 t. garlic powder
1/2 t. ground black pepper
1/2 t. cayenne
1 cucumber, chopped
1 red onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
2 tomatoes, chopped
1 head broccoli, chopped
16 oz. bottle Italian dressing

Cook noodles in boiling water, then rinse in cold water and drain. While the noodles are cooking, place remaining ingredients, except Italian dressing, in a large bowl. Add cooled noodles to vegetable mixture. Pour salad dressing over noodles and mix well. Chill at least two hours before serving.

Notes: I think spaghetti is an inconvenient noodle for pasta salads, so I’d suggest breaking the noodles into smaller pieces as you drop it into the boiling water or using a bite-sized noodle, such as rotini or fusilli, instead. I use homemade Italian dressing when I make this.

No comments: