Pasta Salad

Ingredients

• 1 pound of thin spaghetti, broke into 3-4” pieces
• 3 Roma tomatoes, diced
• 1 medium zucchini, diced
• 1 medium yellow zucchini squash, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 red onion, diced
• 1 cucumber, diced
• 2 (2.25 oz) cans sliced olives, drained
• 8 oz cheddar cheese, cut into small cubes

Dressing

• 1 (16 oz) bottle Italian dressing
• ¼ cup grated Parmesan cheese
• 1 teaspoon paprika
• ¼ teaspoon garlic powder

Topping

• 1 teaspoon Salad Supreme (optional)

Instructions

1. Cook dinner spaghetti consistent with package instructions, then rinse in cold water and drain. Set aside and allow to cool.
2. Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives, and cheese in a big bowl. Add cooled spaghetti noodles and mix properly.
3. Blend together dressing, Parmesan cheese, paprika, and garlic powder in a small bowl. Pour on the spaghetti and veggies and blend until completely combined.
4. Store inside the fridge for as a minimum of 2 hours before serving.