Well, I baked the gingerbread biscotti that I posted yesterday and some friends came over today and it is almost gone. It was so good I will make more tomorrow. It is addicting. But today, this recipe was on Face Book and since I love pasta in any shape or color, this jumped off the page to me. I have everything on hand and will make this tomorrow for Peter Pumpkin.
1 pound thin spaghetti, broke into 3/4″ pieces
3 Roma tomatoes, diced
1 medium zucchini, diced
1 medium yellow squash, diced
1 green pepper, diced
1 red pepper, diced
1 small red onion, diced
1 cucumber, can you guess, diced!
2 (2.25 oz) cans sliced olives, drained (finally don’t have to dice anything else)
8 oz cheddar cheese, cut into small cubes (is that another word for “diced”)?
Dressing
1 (16 oz) bottle Italian dressing (Wishbone Robust Italian is great)
1/4 cup grated Parmesan cheese
1 teas paprika
1/4 teas garlic powder
Cook spaghetti according to directions on package. Rinse in cold water and drain. set aside to cool.
Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives and cheese in a large bowl. Add cooled spaghetti noodles and mix well.
In small bowl, combine dressing ingredients and pour over noodle/veggie mixture.
Let sit in fridge for at least 2 hours before serving. The longer you allow to sit in fridge (like 4 hours to over night, the flavors will meld.) If you allow to sit overnight, you will probably need to add more dressing before serving, as the noodles soak it up. Sprinkle top with a little fresh chopped parsley for flair to serve.
* Taken from Six Sister’s Stuff blog
Chocolate Castles as wel 