Spaghetti Salad Ingredients
1 (16 ounce) package thin spaghetti, broken in half
3 medium tomatoes, diced
1 (8 ounce) package broccoli florets
1 (8 ounce) package cauliflower florets
1 (8 ounce) package shredded carrots
1 bottle Italian salad dressing
grated Parmesan cheese
1 1/2 teaspoons sesame seeds
1 1/2 teaspoons poppy
1/2 teaspoon paprika
1/4 teaspoon celery seeds
1/8 teaspoon garlic
Cook spaghetti; drain and rinse in cold water.
Place in large bowl; add tomatoes,
broccoli, cauliflower and carrots.
Combine remaining ingredients; pour over salad and toss.
Cover and refrigerate
for at least 2 hours.
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