|
|
Foodgeek: |
|
Rating: |
   |
Servings: |
10 to 15 servings |
Prep. Time: |
:20 |
Total Time: |
1 day |
Ingredients: |
|
|
1 lb. thin spaghetti or vermicelli, broken into 1-inch pieces, cooked
3 lg. tomatoes, diced
2 md. zucchini, diced
1 lg. cucumber, diced
1 md. green pepper, diced
1 sweet red pepper, diced
1 lg. red onion, diced
2 cans (2-1/4 oz. each each) sliced ripe olives, drained
1 bottle (18 oz.) Italian salad dressing
1/4 cup grated Parmesan or Romano cheese
1 tbsp. sesame seeds
2 tsp. poppy seeds
1 tsp. paprika
1/2 tsp. celery seed
1/4 tsp. garlic powder
|
Directions:
|
Combine all ingredients in a large bowl; cover with plastic wrap and refrigerate overnight to blend flavors.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
