Description
California Spaghetti Salad is a refreshing and colorful dish combining tender spaghetti with crisp garden vegetables, all coated in a zesty Italian dressing. Perfect for summer gatherings or light meals.
Ingredients
400–500 grams of spaghetti
1½ cups cherry tomatoes, halved
1 cucumber, diced
2 zucchinis, cubed
1 green pepper, diced
1 red pepper, diced
1 red onion, diced
1 can of sliced black olives, drained
1 bottle of Italian dressing
½ cup grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon paprika
¼ teaspoon celery seeds
½ teaspoon garlic powder
Instructions
- Cook spaghetti according to package instructions. Drain and rinse under cold water to cool, then set aside.
- Combine cherry tomatoes, cucumber, zucchinis, green and red peppers, red onion, and black olives in a large mixing bowl.
- In a separate bowl, whisk together Italian dressing, grated Parmesan, sesame seeds, paprika, celery seeds, and garlic powder.
- Add cooled spaghetti to the vegetable mixture.
- Pour dressing over the spaghetti and vegetables, tossing gently to coat evenly.
- Cover bowl with plastic wrap and refrigerate for at least 3 hours to let flavors meld.
- Give the salad a final toss before serving.
Notes
Can add grilled chicken or cooked shrimp for a more substantial meal.
Swap Italian dressing with homemade vinaigrette or add fresh herbs like basil or parsley.
Top with toasted pine nuts or walnuts for added crunch.
Store covered in refrigerator for up to 3 days.
Serve cold; can be brought to room temperature before eating if preferred.
Suitable for gluten-free or vegan variations by substituting ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
