Instructions:
Step 1
Cook the spaghetti: Prepare the spaghetti according to the package directions.
Step 2
Once cooked, drain and rinse the pasta under cold water to cool it down.
Step 3
Prep the vegetables: While the pasta cools, dice the cucumbers, zucchinis, bell peppers, red onion, and halve the cherry tomatoes. Slice the black olives.
Step 4
Make the dressing: In a separate bowl, whisk together the Italian dressing, grated Parmesan, sesame seeds, paprika, celery seeds, and garlic powder until well combined.
Step 5
Assemble the salad: In a large mixing bowl, combine the cooled pasta, diced vegetables, and black olives.
Step 6
Pour the prepared dressing over the mixture and toss everything together until the pasta and veggies are evenly coated.
Step 7
Chill: Cover the salad with plastic wrap and refrigerate for at least 3 hours before serving to allow the flavors to meld.
Pro Tips for the Perfect California Spaghetti Salad:
Chill for Best Flavor: Make sure to refrigerate the salad for at least 3 hours before serving. This allows the dressing to soak into the pasta and vegetables, enhancing the flavor.
Customize Your Veggies: Feel free to swap or add veggies based on what you have on hand. Avocado, shredded carrots, or even broccoli florets would be great additions.
Use Fresh Pasta: If possible, use freshly cooked pasta and let it cool properly in the fridge before mixing to prevent it from getting mushy.
Make It Vegan: For a vegan version, skip the Parmesan cheese and use a dairy-free dressing or a plant-based alternative.
Add Protein: Turn this into a more filling dish by adding grilled chicken, shrimp, or chickpeas for a boost of protein.
Nutrition (per serving, based on 6 servings):
Calories: 250-300 kcal
Protein: 6-8g
Carbohydrates: 35-40g
Fiber: 4g
Fat: 12-15g
Sodium: 500-600mg
Sugar: 4g