Step-by-Step Instructions
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Cook Pasta: Cook spaghetti according to package directions. Drain well and rinse thoroughly in cold water to stop the cooking and cool the noodles.
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Prep Veggies: In a large bowl, combine the diced zucchini, halved cherry tomatoes, cucumber, bell peppers, red onion, and black olives.
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Whisk Dressing: In a small bowl, whisk together the Italian dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder until blended.
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Toss & Chill: Add the cooled spaghetti and dressing mixture to the bowl of vegetables. Toss gently until everything is evenly coated. Cover and refrigerate for a minimum of 3 hours (or overnight) before serving chilled.
Recipe Profile & Host Tips
| Metric / Profile | Specification |
| Dish Type | Cold pasta salad / Make-ahead side dish |
| Chill Time | Minimum 3 hours (Overnight recommended for best flavor saturation) |
| Prep Tip | Rinsing spaghetti with cold water removes excess starch so the noodles don’t clump. |
| Make-Ahead Note | The pasta absorbs dressing as it sits; toss with an extra splash of Italian dressing before serving if needed. |
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