california spaghetti salad
A vibrant and zesty California Spaghetti Salad loaded with fresh vegetables and coated in a tangy Italian dressing. Perfect for potlucks or meal prep!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Lunch, Side Dish
- Method: Tossing
- Cuisine: American
Ingredients
Salad:
- 1 pound thin spaghetti, broken into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 can black olives, drained and sliced
Dressing:
- 1 bottle Italian salad dressing (16 ounces)
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
Instructions
- Cook Pasta: Boil spaghetti in salted water until al dente, about 8 minutes. Drain, rinse under cold water, and set aside.
- Prep Veggies: Dice cucumber, red bell pepper, and onion. Halve cherry tomatoes and slice olives.
- Mix Dressing: In a bowl, whisk together Italian dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.
- Combine Salad: In a large bowl, mix cooked pasta with vegetables. Pour dressing over the top and toss until evenly coated.
- Chill: Cover and refrigerate for at least 2 hours before serving to let flavors meld.
- Serve: Garnish with parsley or extra Parmesan if desired, and enjoy cold.
Notes
- Add protein like grilled chicken or shrimp for a complete meal.
- Best served the next day for enhanced flavor.
- Substitute gluten-free pasta for a gluten-free version.
Find it online: https://junorecipes.com/california-spaghetti-salad/