California Spaghetti Salad is a vibrant, colorful dish that’s perfect for potlucks, picnics, or as a refreshing side to your summer meals. Packed with fresh vegetables like cherry tomatoes, cucumbers, zucchini, and bell peppers, this salad is as nutritious as it is flavorful. The addition of an Italian dressing, seasoned with Parmesan and spices, ties the dish together with a zesty, tangy taste.
This salad is easy to prepare, making it ideal for busy days when you need a quick yet satisfying dish. Kids and adults alike will love the crunch and color of the fresh vegetables combined with perfectly cooked spaghetti, all brought together with a bold, seasoned dressing.
Why You’ll Love This Recipe:
• Refreshing and Flavorful: A perfect blend of fresh vegetables, pasta, and a zesty dressing.
• Easy to Make Ahead: Great for meal prep as the flavors deepen when chilled.
• Colorful and Nutritious: A healthy way to add vegetables to your meal with an eye-catching presentation.
Ingredients:
• 400-500 grams of spaghetti
• 1½ 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 (about 8-12 oz) of Italian dressing
• ½ cup grated Parmesan cheese
• 1 tablespoon sesame seeds
• 1 teaspoon paprika
• ½ teaspoon celery seeds
• ½ teaspoon garlic powder
How To Make California Spaghetti Salad:
1. Cook the Spaghetti:
• Cook the spaghetti according to package instructions until al dente. Drain and rinse in cold water to cool the pasta and prevent sticking.
2. Prepare the Vegetables:
• In a large mixing bowl, combine the diced zucchini, halved cherry tomatoes, green and red bell peppers, diced red onion, cucumber, and drained black olives.
3. Make the Dressing:
• In a separate mixing bowl, whisk together the Italian dressing, grated Parmesan cheese, sesame seeds, paprika, celery seeds, and garlic powder until well combined.
4. Combine Ingredients:
• Add the cooked spaghetti to the bowl of chopped vegetables and olives. Pour the prepared dressing over the pasta and vegetables.
5. Toss and Chill:
• Toss everything together until all the ingredients are evenly coated with the dressing.
• Cover the bowl with plastic wrap and refrigerate for at least 3 hours to allow the flavors to meld.
6. Serve:
• Serve the salad cold, garnished with extra Parmesan cheese or a sprinkle of fresh parsley if desired.
Tips:
• Customizable Veggies: Feel free to add other vegetables like carrots or broccoli for more color and texture.
• Make it Vegan: Use a dairy-free Parmesan alternative or skip it altogether for a vegan-friendly version.
• Extra Flavor: Add a squeeze of fresh lemon juice before serving for a bright, tangy kick.
Storage Options:
• Refrigerator: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving as the dressing may settle at the bottom.
• Make-Ahead Tip: This salad tastes even better the next day as the flavors continue to develop in the refrigerator.
Enjoy this easy and vibrant California Spaghetti Salad for a nutritious and satisfying meal that will brighten up any gathering!
