This California Spaghetti Salad is a vibrant, flavorful pasta salad filled with fresh vegetables and coated in a zesty Italian dressing. It’s the perfect colorful side dish for any gathering!
Ingredients
- 400–500 grams spaghetti
- 1½ cups cherry tomatoes, halved
- 1 cucumber, diced
- 2 zucchinis, 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
- ½ cup grated Parmesan cheese
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- ½ teaspoon celery seeds
- ½ teaspoon garlic powder
Instructions
- Cook the Spaghetti:
Prepare the spaghetti according to the package instructions. Drain and rinse under cold water to cool. - Chop the Vegetables:
In a large mixing bowl, combine the cherry tomatoes, cucumber, zucchini, green and red bell peppers, red onion, and black olives. - Prepare the Dressing:
In a separate bowl, whisk together the Italian dressing, grated Parmesan cheese, sesame seeds, paprika, celery seeds, and garlic powder. - Combine Ingredients:
Add the cooked spaghetti to the bowl of chopped vegetables and olives. Pour the dressing over the salad and toss everything together until well combined. - Chill and Serve:
Cover the bowl with plastic wrap and refrigerate for at least 3 hours before serving. This allows the flavors to meld and enhances the taste.
Enjoy this fresh, nutritious, and colorful salad—perfect for both kids and adults alike!