For the Salad Dressing
2 tsp. dried oregano
1/4 tsp. salt or more to taste
1/2 tsp. celery seed
1/2 cup red wine vinegar
2 cloves garlic – finely minced
1/4 cup Parmesan cheese
1 tsp. paprika
1 cup olive oil
For the Pasta Salad
2 medium zucchini – diced
1 medium green bell pepper – diced
1 lb. thin spaghetti broken into thirds
1 large English cucumber – diced
1 (6.5 ounce) can sliced black olives drained (optional)
1 red onion – diced
1 pint of grape tomatoes – halved
1 medium red bell pepper – diced
In a small bowl with a whisk, or in a jar with a tight-fitting lid, combine olive oil, red wine vinegar, Parmesan cheese, oregano, garlic, paprika, celery seed, and salt. Mix well and allow flavors to blend while preparing the salad.
In a large pot, bring 4 quarts water to boil.
Add spaghetti and cook according to package directions.
When the pasta is finished cooking, drain well and rinse in cold water. This stops the cooking and prevents the pasta from becoming mushy in the salad.
In a large bowl add zucchini, tomatoes, cucumber, bell peppers, onion, and black olives.
Add the rinsed pasta and then drizzle with salad dressing to taste (you don’t have to use it all).
Toss to combine, cover, and chill at least 2 hours or overnight.