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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Summer Spaghetti Salad Recipe

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This recipe for Summer Spaghetti Salad, by , is from That Church Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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1 package (16oz.) thin spaghetti, halved
3 medium tomatoes, diced
3 small zucchini,diced
1 large cucumber. halved and diced
1 medium green pepper, diced
1 medium sweet red pepper,diced
1 bottle Italian salad dressing
2 T.grated parmesan cheese
1 tsp. sesame seeds
1 tsp. poppy seeds
tsp. paprika
tsp. celery seed
⅛ tsp. garlic powder

Cook spaghetti according to package directions; drain and rinse in cold water.
Place in a large bowl; add tomatoes, zucchini, cucumber and peppers.
Combine remaining ingredients; pour over salad and toss to coat.
Cover and refrigerate for at least 2 hours.

Number Of Servings:
Number Of Servings:




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