This summer, we’ve added a few favorite salads to our dinner table and all three have been a step from the traditional lettuce in a bowl. If you haven’t yet checked out our favorite Cucumber Avocado and Tomato Salad you must! It’s my husband’s favorite and he’s suddenly buying more avocados with a request for it (truth be told, he’s actually become pretty good at whipping this one up himself!) We’re also crushing on Lisa’s Dill Pickle Pasta Salad she shared on the blog this summer too.
Here’s a salad that combines delicious pasta (we use spaghetti for a fun change but you can also use spirals or seashells for more fun options) and healthy garden vegetables, especially if you suddenly have a bunch of zucchini and tomatoes!
- 1 small box thin spaghetti, broken into 1 inch pieces
- 1 pint cherry tomatoes, chopped in half
- 2 medium zucchini, diced
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1 large red onion, diced
- 1 bottle (16 ounces) Italian salad dressing
- ¼ cup grated Parmesan cheese
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- ½ teaspoon celery seed
- ¼ teaspoon garlic powder
- Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, and red onion in a large bowl.
- To make the dressing: Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
- *Dressing Hack* After reading tips online about it, I searched out and found McCormick Perfect Pinch Salad Supreme Seasoning on our recent US shopping trip. This mixture can be added to Italian salad dressing in this recipe as an easy hack. I'm not sure what we have that would nail the same flavor here in Canada, but it's worth a look in the local spice aisle to see if you can find something similar.
This one has been declared my 12-year-old son’s favorite salad, and it keeps well as leftovers for a few days too!