This California Spaghetti Salad is a fresh and vibrant pasta salad that’s perfect for potlucks, picnics, or a light lunch. Loaded with colorful vegetables, black olives, and a zesty Italian dressing, it’s a dish that is not only delicious but also visually appealing.

California Spaghetti Salad

Ingredients:

Ingredients 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:

Dressing Ingredients 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 400-500 grams of spaghetti according to the package instructions. Once cooked, drain the pasta and rinse it thoroughly with cold water to stop the cooking process and prevent it from sticking together.
Combine Vegetables: While the pasta is cooking, dice all the vegetables: 2 cubes of zucchini, 1 diced cucumber, 1 diced green pepper, 1 diced red pepper, and 1 diced red onion. Cut the 1 ½ cups of cherry tomatoes in half. In a large mixing bowl, combine the cooked pasta, all the diced vegetables, and the drained can of sliced black olives.
Make the Dressing: In a separate mixing bowl, whisk together the ingredients for the dressing: 1 bottle of Italian dressing, ½ cup grated Parmesan cheese, 1 tablespoon sesame seeds, 1 teaspoon paprika, ½ teaspoon celery seeds, and ½ teaspoon garlic powder.
Assemble and Chill: Pour the dressing over the pasta and vegetable mixture. Toss all the ingredients well to ensure everything is evenly coated. Cover the bowl with plastic wrap and place it in the refrigerator for at least 3 hours to chill and allow the flavors to meld together.
Enjoy this easy, nutritious, and colorful salad! It’s a great option for the whole family.