Ingredients:
1 lb spaghetti, break in half
1 pint grape tomatoes, sliced in half, can use cherry tomatoes
1 cup chopped onions
1 cucumbers, seeded and diced
1 bell peppers, diced
2 1/4 ounces sliced black olives, drained
8 -12 ounces low-fat Italian salad dressing, depending on how wet you want it
2 tablespoons grated parmesan cheese
1/4 teaspoon celery seeds
1/8 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon dill weed
salt, to taste
Directions:
Cook spaghetti according to package directions; drain and rinse in cold water until completely cool; drain again.
Place cooked, cooled spaghetti into a large bowl; mix in tomatoes, onion, cucumber, bell pepper, and olives.
Whisk together salad dressing and seasonings and pour over salad. Toss to coat well.
Cover and refrigerate for at least 2 hours before serving.
Servings: 8-10
Time preparation: 15 min.
Time total: 25 min.