Description
California Spaghetti Salad is a refreshing and colorful cold pasta dish loaded with fresh vegetables and a zesty Italian dressing. Perfect for potlucks or a light, satisfying meal, this salad combines al dente spaghetti with crisp cucumbers, zucchinis, bell peppers, cherry tomatoes, olives, and a flavorful Parmesan-based dressing seasoned with paprika, garlic, and celery seeds. Chilled for several hours to meld flavors, it’s easy to prepare and full of vibrant textures and tastes.
Ingredients
Scale
Spaghetti
- 400-500 grams of spaghetti
Vegetables
- 1½ cups cherry tomatoes, halved
- 1 cucumber, diced
- 2 zucchinis, cubed
- 1 green pepper, diced
- 1 red pepper, diced
- 1 red onion, diced
- 1 can of sliced black olives, drained
Dressing and Seasonings
- 1 bottle of Italian dressing (approx. 12-16 oz)
- ½ cup grated Parmesan cheese
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- ¼ teaspoon celery seeds
- ½ teaspoon garlic powder
Instructions
- Cook Spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool it down. Set aside.
- Prepare Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, cubed zucchinis, diced green and red peppers, diced red onion, and drained black olives.
- Make Dressing: In a separate bowl, whisk together the Italian dressing, grated Parmesan cheese, sesame seeds, paprika, celery seeds, and garlic powder until well combined.
- Combine Pasta and Vegetables: Add the cooled spaghetti into the bowl with the mixed vegetables and toss gently.
- Add Dressing: Pour the prepared dressing over the spaghetti and vegetables, gently tossing everything to coat evenly.
- Chill: Cover the bowl with plastic wrap and refrigerate the salad for at least 3 hours to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Before serving, give the salad a final toss to redistribute the dressing and ingredients for even flavor.
Notes
- For best flavor, let the salad chill overnight if possible.
- Use a good-quality Italian dressing or make your own for a fresher taste.
- This salad is perfect for potlucks, picnics, or as a light summer lunch.
- Feel free to add some grilled chicken or tofu to make it a complete meal.
- The salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh.
