California Spaghetti Salad

Ingredients

• 12 oz spaghetti, broken into thirds
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 1 red onion, finely chopped
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 cup black olives, sliced
• 1 cup Italian dressing
• 1/4 cup grated Parmesan cheese
• 1 teaspoon sesame seeds
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder
• Fresh basil leaves, for garnish
• Shredded Parmesan cheese, optional

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled spaghetti with diced bell peppers, chopped onion, sliced cucumber, halved cherry tomatoes, and sliced black olives. Toss gently to mix.
3. In a separate bowl, whisk together the Italian dressing, grated Parmesan, sesame seeds, paprika, celery seed, and garlic powder.
4. Pour the dressing over the pasta and vegetables. Toss until everything is well coated.
5. Cover the bowl with plastic wrap and refrigerate for at least one hour before serving.
6. Before serving, stir gently and garnish with fresh basil leaves and additional Parmesan cheese if desired.