When it comes to pasta salad, the pasta usually takes center stage. But not with this California Spaghetti Salad! Filled with an array of garden fresh veggies and bursting with vibrant colors and delicious flavors, this salad is sure to steal the show. It’s a crunchy and refreshing salad that is perfect for those hot summer days.
A Symphony of Fresh Veggies
This side dish is packed with crisp and crunchy vegetables like zucchini, cucumber, bell peppers, onion, tomatoes, and even a few olives. Combined with tender spaghetti and a zesty Italian-style dressing, this salad is a delightful explosion of flavors and textures. While spaghetti might not be the typical choice for a chilled pasta salad, it works wonderfully in this recipe. It adds a comforting chewiness while allowing the fresh veggies to shine. It’s like a supporting character that brings the whole dish together.
Versatile and Convenient
California Spaghetti Salad is one of those versatile and “use-it-up” recipes that you can always rely on when you need to clear out your fridge. Don’t have all the listed veggies on hand? No problem! You can mix and match with whatever vegetables you have available. Have some yellow squash? Throw it in. Green onions? Excellent choice. No cucumber? Substitute with celery. Trust us, it all works and you’ll still end up with a delicious result.
If you’re curious to try this vibrant and flavorful dish, see below the full list of ingredients and complete cooking instructions. Get ready to fall in love with this California Spaghetti Salad!
INGREDIENTS
1 lb spaghetti, cooked and drained
1 1/2 cups cherry tomatoes, halved
1 cucumber, diced
2 zucchini, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
1 can sliced black olives, drained
For the dressing:
1 bottle Italian dressing
1/2 cup parmesan cheese, grated
1 tablespoon sesame seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
PREPARATION
Cook spaghetti according to directions on package, and drain and rinse in cold water.
In a large bowl, combine zucchini, tomatoes, cucumber, bell peppers, onion, and black olives.
In a small bowl, whisk together Italian dressing, sesame seeds, parmesan cheese, paprika, celery seed, and garlic powder.
Add cooked spaghetti to vegetables and olives, then add dressing and toss together thoroughly. Cover and set in refrigerator to chill for at least 3 hours. Serve chilled and enjoy!
