Spaghetti Salad
 
Ingredients
  • 8 oz. (1/2 pound) thin spaghetti, break into 4" pieces
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1 small cucumber, diced
  • 2 Roma tomatoes
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • ¼ cup red onion, diced
  • 1 can (6 oz.) olives, sliced
  • 8 oz. cheddar cheese, cubed
  • DRESSING:
  • 8 oz. bottle Italian dressing
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon garlic powder
  • ½ teaspoon paprika
Instructions
  1. Cook spaghetti according to directions on package, rinse and drain. Set aside and let cool.
  2. Place zucchini, yellow squash, cucumber, tomatoes, peppers, onion, olives and cheese in a large bowl. Add cooled spaghetti and mix well.
  3. To make the dressing, in a small bowl, combine the Italian dressing, Parmesan cheese, garlic powder and paprika. Pour over the spaghetti and vegetables and mix until combined.
  4. Refrigerate a couple of hours before serving.
Recipe by Saving Cent by Cent at http://savingcentbycent.com/2016/06/23/spaghetti-salad/