Spaghetti Salad

Now that the warm weather is finally here you are going to start to see a lot of fun salad recipes. This salad can be paired up with just about anything and you can add or omit any ingredients that you want. I usually just throw in anything that I have in the refrigerator! Have fun with it :)
This salad is going to be paired up with some porterhouse steaks and shrimp that we are throwing on the grill with corn on the cob!

Spaghetti Salad

• 1 lb thin spaghetti (cooked, drained and rinsed under cold water)
• 3 tomatoes, seeded and diced
• 1 large seedless cucumber, peeled and diced
• 1 can black olives, drained and cut in half
  
• 1 red onion, diced
• 3 tablespoons fresh parsley, minced
• 3 tablespoons mild banana peppers, minced
  
• 1 16oz bottle Italian dressing (see notes)
• 2 tablespoons Parmesan cheese
• 1/2 tablespoon sesame seeds
• 1/2 tablespoon poppy seeds

Cook the spaghetti according to the directions on the package, drain, rinse under cold water and place in a large bowl.

Chop all of the veggies and add to the bowl with the spaghetti.

I always find that a whole bottle of dressing is too much, so I start out using half the bottle. Mix half the bottle with the sesame seeds, poppy seeds and Parmesan cheese. Pour over the salad and toss to incorporate. I *always* make this the night before we plan to eat it because it really helps develop the flavors, not to mention it is super convenient. If it is too dry the next day, add more of the Italian dressing.

Now you can add the parsley and toss to combine!

Enjoy!!