California Spaghetti Salad
California Spaghetti Salad
Bursting with vibrant veggies, tender pasta, and a bold Italian-style dressing, this California Spaghetti Salad is a refreshing and colorful dish that’s perfect for warm-weather gatherings. Whether you’re heading to a barbecue, potluck, or just prepping a simple lunch, this salad is a bright and flavorful choice everyone will enjoy.
🧾 Ingredients
Salad Base
| Ingredient | 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 |
Dressing
| Ingredient | 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
- Cook the Pasta
Boil the spaghetti according to package directions until al dente. Drain and rinse thoroughly with cold water to cool it down quickly and stop the cooking process. - Prep the Veggies
While the pasta cooks, dice the cucumber, zucchini, green and red bell peppers, and red onion. Slice the cherry tomatoes in half and drain the black olives. - Mix the Salad
In a large mixing bowl, combine the cooled spaghetti with all the chopped vegetables and olives. - Whisk the Dressing
In a separate bowl, stir together the Italian dressing, Parmesan cheese, sesame seeds, paprika, celery seeds, and garlic powder until well blended. - Combine & Chill
Pour the dressing over the salad and toss everything until evenly coated. Cover the bowl and refrigerate for at least 3 hours to let the flavors develop.
🥗 Serving Tips
This chilled pasta salad is ideal for make-ahead meals or as a side dish alongside grilled meats, sandwiches, or wraps. Its bright flavors and crisp textures make it a reliable crowd-pleaser every time.
