(serves 8)
- 1 pound spaghetti (or any pasta)
- 1 English cucumber (diced)
- 1 pint grape tomatoes (halved)
- 1 green bell pepper (diced)
- 1 yellow bell pepper (diced)
- ½ cup sliced black olives
- ½ cup grated
- Parmesan cheese
- ½ cup red onion diced
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon celery seed
- 3 tablespoons fresh parsley (chopped)
- 1 teaspoon dried oregano
- 1 ¼ cups Italian vinaigrette dressing (store bought or homemade)
- Salt and pepper to taste
Cook spaghetti until al dente.
Rinse pasta in cold water and drain.
In a large bowl, toss all ingredients to combine. Refrigerate for 1-2 hours before serving.