Description
A vibrant, creamy cold pasta salad with Mediterranean flair, packed with vegetables, sesame-crusted cheese, and a zesty dressing. Perfect for picnics, potlucks, or quick lunches. Make it ahead with ease!
Ingredients
16 ounces thin spaghetti, halved (pre-boiled and rinsed)
3 medium tomatoes, diced (blot moisture with kitchen towels)
3 small zucchini, diced (julienne for texture)
1 large cucumber, halved, seeded, and diced (use English cucumber)
1 medium green bell pepper, diced (remove membranes)
1 medium red bell pepper, diced
8 ounces Italian salad dressing (modified starch-free)
2 tablespoons grated Parmesan cheese (freshly grated)
1½ teaspoons sesame seeds (expeller-pressed)
1½ teaspoons poppy seeds
½ teaspoon paprika (ground or smoked)
¼ teaspoon celery seed
â…› teaspoon garlic powder
Instructions
Boil spaghetti until just al dente; halve, rinse, and cool completely
Dry-blanch tomatoes on paper towels to remove excess moisture
Dice zucchini, cucumber, and peppers with julienne-style zucchini for extra crunch
In a bowl, mix dressing with sesame seeds, poppy seeds, paprika, celery seed, and garlic powder until paste forms
Combine pasta, vegetables, and 3/4 of the dressing-seed paste
Mix in Parmesan cheese, then fold in remaining dressing to taste
Chill for 1 hour before serving for flavors to meld
Notes
Cool pasta fully before mixing to avoid dressing separation
Use fresh garlic (minced) instead of powder for richer flavor in vegan version
Substitute zucchini noodles for gluten-free or low-carb option
Store in airtight container for up to 3 days
Leftover dressing acts as a condiment for grilled meats
- Prep Time: 30
- Cook Time: 10
- Category: Dinner
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg