California Spaghetti Salad
If you’re looking for a dish that’s as vibrant as it is delicious, California Spaghetti Salad is the perfect choice. This colorful, pasta-based salad is packed with a medley of fresh, crisp vegetables and tossed in a zesty Italian dressing that brings everything together in a burst of flavor. It’s not only a feast for the eyes but also a treat for the taste buds, offering the perfect balance of textures from the tender spaghetti, crunchy cucumbers, juicy cherry tomatoes, and savory olives.
What makes this salad truly special is its versatility. Whether you’re preparing it for a casual family dinner, a weekend barbecue, or a festive potluck, it’s guaranteed to impress. The bright colors and variety of vegetables give it a fresh, wholesome feel, while the tangy dressing adds just the right amount of zing to make every bite exciting. Plus, the addition of Parmesan cheese, sesame seeds, and a touch of garlic powder elevates the dish with subtle flavors that make it stand out from the usual pasta salads.
Not only is this California Spaghetti Salad full of flavor, but it’s also packed with nutrients—perfect for those who want to enjoy something delicious and wholesome. It’s a great way to get your fill of fresh veggies while satisfying your craving for pasta. Even kids will love it, as the colorful mix of veggies makes it fun to eat, and the pasta adds a comforting, familiar element they’ll enjoy.
Ingredients:
400–500 grams of spaghetti.
1½ cups cherry tomatoes, halved.
1 cucumber, diced.
2 small zucchinis, diced.
1 green bell pepper, diced.
1 red bell pepper, diced.
1 red onion, diced.
½ cup black olives, sliced and drained.
For the dressing:
1 bottle Italian dressing.
½ cup grated Parmesan cheese.
1 tablespoon sesame seeds.
1 teaspoon paprika.
¼ teaspoon celery seeds.
½ teaspoon garlic powder.
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.
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