Spaghetti Salad

Spaghetti Salad

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1 pound spaghetti, broken in half
2 cups diced tomatoes
1 to 2 cups sliced zucchini
1 to 2 cups diced cucumber
1 cred bell pepper, diced
1/2 cup finely diced red onion, diced
1 can (2-1/4 ounces) sliced ripe black olives, drained
1/2 to 1 cup sliced or diced pepperoni or salami (optional)

3/4 cup olive oil
1/2 cup red wine vinegar
2 tablespoons dried Italian Seasoning
2 teaspoons sugar
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

Cook the pasta according to package directions. Drain and rinse in cold water to cool. Add drained pasta, cherry tomatoes, zucchini, cucumber, red bell pepper, red onions, olives, and pepperoni or salami in a large bowl.

Shake together in a jar olive oil, red wine vinegar, Italian seasoning, parmesan cheese garlic powder, salt and pepper. Drizzle and toss over the salad. Cover and refrigerate for 3 hours or overnight.

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