1 lb thin spaghetti, broken into 1 inch pieces (or other pasta shape of your choice)
½ pint of cherry tomatoes, chopped in half
½ cup fresh baby spinach
1 large cucumber, diced
1 medium green bell pepper, diced
1 red bell pepper, diced
½ of a large red onion, diced
1 can of sliced ripe olives, drained

1 package of Sriracha Ranch Gourmet Dip Mix
½ cup of water
¼ cup grated Parmesan cheese
Optional: 1 Tbsp sesame seeds

Cook the pasta according to the package directions. Drain and rinse in cold water. Then put into a large bowl.

Add cherry tomatoes, baby spinach, cucumber, green and red bell pepper, red onion and olives in a large bowl.
Prep the dressing: Whisk together the Sriracha Ranch mix with the water until smooth.

Pour dressing over salad and toss until coated. Add the Parmesan cheese and toss again.

Cover and refrigerate for at least 3 hours, or overnight.