California Spaghetti Salad is a refreshing and vibrant dish, perfect for warm weather and outdoor gatherings. This colorful pasta salad is loaded with fresh vegetables, Italian-inspired flavors, and a zesty dressing that brings it all together. A delightful mix of spaghetti, crisp veggies, and tangy dressing, this salad offers a unique take on traditional pasta dishes. It’s quick to prepare, easily customizable, and sure to become a favorite for any occasion!
Ingredients:
- 1 lb spaghetti, broken into thirds
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, finely chopped
- 1 zucchini, diced
- 1 can (2.25 oz) sliced black olives, drained
- 1 cup Italian dressing (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions. Drain and rinse under cold water to cool the pasta quickly.
- Prepare Vegetables: While the spaghetti is cooking, chop the tomatoes, cucumber, bell peppers, red onion, zucchini, and olives. Set aside.
- Combine Ingredients: In a large bowl, toss the cooled spaghetti with the chopped vegetables and black olives.
- Make the Dressing: In a small bowl, whisk together the Italian dressing, grated Parmesan cheese, sesame seeds, paprika, garlic powder, black pepper, and salt.
- Toss the Salad: Pour the dressing over the pasta and vegetable mixture. Toss well to coat all ingredients evenly with the dressing.
- Chill & Serve: Cover the salad and refrigerate for at least 1 hour to let the flavors meld together. Before serving, toss the salad again and garnish with freshly chopped parsley.
Enjoy your fresh and zesty California Spaghetti Salad! Perfect for picnics, potlucks, or as a light meal on a sunny day.