Instructions:
Step 1
Cook the spaghetti according to package instructions. Drain and rinse with cold water. Set aside.
Step 2
In a large mixing bowl, combine the diced vegetables: zucchinis, cherry tomatoes, green and red peppers, red onions, cucumbers, and black olives.
Step 3
In another mixing bowl, whisk together the Italian dressing, grated Parmesan cheese, sesame seeds, paprika, celery seeds, and garlic powder to make the dressing.
Step 4
Toss the cooked spaghetti with the diced vegetables and black olives.
Step 5
Pour the dressing over the spaghetti and vegetable mixture. Toss until everything is well coated.
Step 6
Cover the bowl with plastic wrap and refrigerate for at least 3 hours before serving.
Enjoy this colorful and nutritious California Spaghetti Salad! It’s a hit with both adults and kids alike. Try it out soon!
Tips:
– Cook spaghetti al dente.
– Rinse spaghetti under cold water.
– Customize veggies based on preference.
– Adjust dressing to taste.
– Chill salad before serving.
Variations:
– Add protein like chicken or tofu.
– Try a Mediterranean twist with feta and olives.
– Make it vegan with vegan dressing.
– Use gluten-free spaghetti or veggie noodles.
– Add spice with jalapeños or spicy dressing.