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INGREDIENTS

1 lb spaghetti broken into 1" ; pieces
3 lg tomatoes diced
1 lg cucumber diced
1 med green pepper diced
1 sweet red pepper diced
1 lg red onion diced
2 2 1/4 oz cans ea. sliced ripe olives ; drained
DRESSING:
1 16 oz bottle Italian salad dressing
1/4 c Parmesan cheese grated
1 T sesame seeds
2 t poppy seeds
1 t paprika
1/2 t celery seed
1/4 t garlic powder

Servings

INSTRUCTIONS

1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.

2. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-15 servings.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (63g)
Recipe Makes: 12 Servings

Calories: 100
Calories from Fat: 1 (1%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0.5mg		0 %
Sodium 8mg		0 %
Potassium 3.1mg		0 %
Total Carbohydrate 25.1g		7 %
	Dietary Fiber 0g	0 %
	Sugars, other 25.1g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 100

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