Light, refreshing, and bursting with flavor, this California Spaghetti Salad is the perfect dish for potlucks, summer picnics, or even a quick family lunch. With tender spaghetti, crisp veggies, briny black olives, and a tangy Italian dressing, it’s as beautiful on the table as it is delicious on the fork.
California Spaghetti Salad
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 400–500 grams |
| Cherry tomatoes, halved | 1 ½ cups |
| Cucumber, diced | 1 |
| Zucchini, diced | 2 cubes |
| Green pepper, diced | 1 |
| Red pepper, diced | 1 |
| Red onion, diced | 1 |
| Sliced black olives, drained | 1 can |
For the Dressing:
| Ingredient | Quantity |
|---|---|
| Italian dressing | 1 bottle |
| Grated Parmesan cheese | ½ cup |
| Sesame seeds | 1 tablespoon |
| Paprika | 1 teaspoon |
| Celery seeds | ½ teaspoon |
| Garlic powder | ½ teaspoon |
Instructions:
Prepare the Pasta:
Cook the spaghetti according to package directions. Drain well and rinse with cold water to stop the cooking and keep the noodles from sticking.
Combine Vegetables:
While the pasta cooks, dice the zucchini, cucumber, green pepper, red pepper, and red onion. Cut the cherry tomatoes in half. In a large mixing bowl, combine the cooked pasta, prepared veggies, and drained black olives.
Make the Dressing:
In a separate bowl, whisk together Italian dressing, Parmesan, sesame seeds, paprika, celery seeds, and garlic powder until smooth and well blended.
Assemble and Chill:
Pour the dressing over the pasta and veggie mix. Toss until everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours so the flavors can meld.
This California Spaghetti Salad is fresh, colorful, and guaranteed to impress—whether you’re serving it at a cookout, a holiday gathering, or simply enjoying it as a light meal.
