Description
California Spaghetti Salad is a vibrant and refreshing cold pasta salad loaded with colorful vegetables, black olives, and a flavorful Italian dressing blend enhanced with Parmesan cheese, sesame seeds, and spices. Perfect for picnics, potlucks, or a light lunch, this dish is chilled for several hours to meld the flavors beautifully.
Ingredients
Scale
Spaghetti
- 400-500 grams spaghetti
Vegetables
- 1½ cups cherry tomatoes, halved
- 1 cucumber, diced
- 2 zucchinis, cubed
- 1 green pepper, diced
- 1 red pepper, diced
- 1 red onion, diced
Additional Ingredients
- 1 can sliced black olives, drained
- 1 bottle Italian dressing (approximately 12-16 oz)
- ½ cup grated Parmesan cheese
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- ¼ teaspoon celery seeds
- ½ teaspoon garlic powder
Instructions
- Cook Spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process, then set aside.
- Prepare Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, cubed zucchinis, diced green and red peppers, diced red onion, and the drained sliced black olives.
- Make Dressing: In a separate bowl, whisk together the Italian dressing, grated Parmesan cheese, sesame seeds, paprika, celery seeds, and garlic powder until well combined.
- Combine Pasta and Vegetables: Add the cooled spaghetti to the bowl with the vegetable mixture, gently tossing to mix everything evenly.
- Add Dressing: Pour the prepared dressing over the spaghetti and vegetable mixture. Toss gently to coat all ingredients thoroughly.
- Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours. This resting time allows the flavors to meld and the salad to chill perfectly.
- Serve: Before serving, give the salad a final toss to redistribute the dressing and flavors evenly.
Notes
- For best flavor, prepare the salad a few hours ahead or the night before serving.
- You can substitute the Italian dressing with a homemade vinaigrette for a fresher taste.
- Adding fresh herbs like basil or parsley can enhance the salad’s flavor profile.
- This salad keeps well in the refrigerator for up to 2 days.
- Adjust the amount of paprika and garlic powder to your taste preference.
