Spaghetti Salad II

← salads
From the kitchen of Alicia Corbin
Ingredients
1 pkg spaghetti or rotini (look for egg-free pasta to make it vegan)
1 c. Zesty Italian dressing
1 tsp. salt
1/2 tsp. paprika
2 tsp. poppy seed
1 tsp. sesame seed
1/4 tsp. celery seed
1 tsp. garlic powder
black pepper to taste
Your choice of chopped veggies
Cucumbers, tomatoes, onion, sweet pepper
Directions
Cook spaghetti or favorite pasta as directed on package, drain. Blend spices into Italian dressing then toss into pasta. Chill. When chilled completely or just before serving add chopped vegetables of choice. Toss lightly again. Good for picnics because it doesn't spoil quickly in heat or out of the refrigerator like some salads and it goes a long way.