Get ready to sharpen those dicing skills because this salad is a total game changer! We’re talking about a colorful medley of diced veggies that comes together in the most delightful way and makes every moment spent chopping absolutely worth it. This zesty salad dazzled my taste buds.

—Vianney Rodriguez, Food Editor

16 ounces uncooked spaghetti, broken in half
2 1/2 cups halved grape tomatoes
2 small zucchinis, diced
1 English cucumber, diced
1 yellow bell pepper, seeds removed, diced
1 red bell pepper, seeds removed, diced
1/2 cup sliced banana peppers, drained
1 cup thinly sliced hard salami
1/2 cup diced pepperoni
1 1/2 cups zesty Italian dressing
2 1/2 tablespoons grated Parmesan cheese
2 tablespoons black sesame seeds
1 teaspoon poppy seeds (optional)
1/2 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
Dried chives or fresh garlic chives, for garnish

1. Cook spaghetti according to package directions, rinse with cold water, drain and place in a large bowl.

2. Add tomatoes, zucchini, cucumber, yellow and red bell peppers, banana peppers, salami, and pepperoni to spaghetti and gently mix to combine.

3. In another bowl, whisk together Italian dressing, Parmesan, sesame seeds, poppy seeds (if using), paprika, celery seed, garlic powder, black pepper, red pepper flakes and salt. Pour over pasta salad and mix until well coated.

4. Refrigerate at least 2 hours to blend flavors. Garnish with chives and serve chilled.

Serves 8.