Spaghetti Salad II Chef John Recipes

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Spaghetti Salad II

"Fresh vegetables and a rich variety of seasonings make this a great springtime or summer dish for a party or a family picnic. I used this recipe to feed over 100 people and it went over fabulously. It also makes a fabulous side dish."

Ingredients :

• 1 pound spaghetti
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon sesame seeds
• 1 teaspoon poppy seeds
• 2 teaspoons seasoning salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 cucumber, chopped
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 2 tomatoes, chopped
• 1 head fresh broccoli, chopped
• 1 (16 ounce) bottle Italian-style salad dressing

Instructions :

Prep :	Cook : 12M	Ready in :

• Cook spaghetti in a large pot with boiling salted water. Rinse with cool water, drain.
• Place grated Parmesan cheese, sesame and poppy seeds, seasoning salt, paprika, garlic powder, black pepper, cayenne pepper, chopped cucumber, onion, red and yellow pepper, tomatoes, and broccoli in a large bowl.
• To large bowl add cooled pasta. Pour entire bottle of Italian dressing over pasta and vegetables. Mix well.
• Refrigerate pasta salad for at least 2 hours. Serve.

Notes :

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