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California Spaghetti Salad
1/4 cup Parmesan cheese
1 tsp. paprika
1 cup olive oil
For the Pasta Salad
2 medium zucchini – diced
1 medium green bell pepper – diced
1 lb. thin spaghetti broken into thirds
1 large English cucumber – diced
1 (6.5 ounce) can sliced black olives drained (optional)
1 red onion – diced
1 pint of grape tomatoes – halved
1 medium red bell pepper – diced
Directions
In a small bowl with a whisk, or in a jar with a tight-fitting lid, combine olive oil, red wine vinegar, Parmesan cheese, oregano, garlic, paprika, celery seed, and salt. Mix well and allow flavors to blend while preparing the salad.
In a large pot, bring 4 quarts water to boil.
Add spaghetti and cook according to package directions.
Read more in the next page
