Why You’ll Love This Recipe

• Easy to Make – This salad comes together with minimal effort, making it ideal for busy days.
• Packed with Fresh Veggies – A colorful mix of tomatoes, zucchini, cucumber, peppers, and onions adds crunch and nutrition.
• Make-Ahead Friendly – The flavors deepen as it chills, making it a great dish to prepare in advance.
• Versatile and Customizable – You can easily swap or add ingredients to suit your taste.
• Great for Gatherings – It’s a perfect dish for feeding a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound thin spaghetti, broken into 1-inch pieces
• 1 cup cherry tomatoes, chopped in half
• 2 medium zucchini, diced
• 1 large cucumber, diced
• 1 medium green bell pepper, diced
• 1 red bell pepper, diced
• 1 large red onion, diced
• 2 cans (2-¼ ounces each) ripe olives, sliced and drained

Dressing:

• 1 bottle (16 ounces) Italian salad dressing
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon sesame seeds
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder

Directions

1. Cook the Pasta – Boil the spaghetti according to package instructions. Drain and rinse under cold water to stop the cooking process.
2. Prepare the Vegetables – Dice the zucchini, cucumber, bell peppers, and red onion. Slice the cherry tomatoes and olives.
3. Combine Ingredients – In a large bowl, mix the cooked pasta with the prepared vegetables and olives.
4. Make the Dressing – In a separate bowl, whisk together the Italian dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.
5. Mix Everything – Pour the dressing over the pasta and vegetables, tossing to coat evenly.
6. Chill – Cover and refrigerate for at least 3 hours or overnight for the best flavor.
7. Serve and Enjoy – Give it a final toss before serving.

Servings and Timing

• Servings: 8-10
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Chill Time: 3 hours or overnight
• Total Time: About 3 hours 30 minutes

Variations

• Protein Boost – Add grilled chicken, shrimp, or chickpeas for a protein-packed version.
• Cheesy Twist – Mix in mozzarella pearls or feta cheese for extra creaminess.
• Spicy Kick – Add red pepper flakes or diced jalapeños for some heat.
• Gluten-Free Option – Use gluten-free spaghetti or substitute with spiralized zucchini noodles.
• Different Dressing – Swap the Italian dressing for balsamic vinaigrette or a homemade lemon herb dressing.

Storage/Reheating

• Refrigeration – Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing – Not recommended, as the vegetables will lose their crispness and the pasta may become mushy.
• Reheating – This salad is best served cold. If needed, let it sit at room temperature for 10 minutes before serving.

FAQs

How long does California Spaghetti Salad last in the fridge?

It stays fresh for up to 4 days when stored in an airtight container.

Can I make this salad ahead of time?

Yes! It actually tastes better after chilling for a few hours, allowing the flavors to meld.

What type of pasta works best for this recipe?

Thin spaghetti is ideal, but you can use rotini, penne, or bowtie pasta as alternatives.

Can I use homemade Italian dressing?

Absolutely! A mix of olive oil, vinegar, Italian seasoning, garlic, and Parmesan makes a great homemade option.

What other vegetables can I add?

Carrots, cherry peppers, broccoli, or snap peas would be great additions.

Is this salad vegetarian?

Yes, it is vegetarian-friendly. To make it vegan, omit the Parmesan cheese or use a dairy-free substitute.

Can I add meat to this dish?

Yes! Diced salami, grilled chicken, or shrimp would be excellent protein additions.

How do I keep the pasta from sticking together?

Rinsing the pasta under cold water after cooking helps prevent it from sticking.

Can I make this salad spicy?

Yes! Add crushed red pepper flakes or diced jalapeños for extra heat.

Does this salad need to be served cold?

Yes, it’s best when chilled, but it can be enjoyed at room temperature as well.

Conclusion

California Spaghetti Salad is a refreshing, colorful, and flavorful dish that’s perfect for any occasion. Whether you’re making it for a summer BBQ, a picnic, or meal prepping for the week, this easy-to-make salad is sure to be a hit. Enjoy the combination of fresh veggies, tender pasta, and zesty dressing in every bite!

California Spaghetti Salad recipe

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• Author: Isabella
• Total Time: 3 hours 30 minutes
• Yield: 8-10 servings
• Diet: Vegetarian

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Description

California Spaghetti Salad is a vibrant, refreshing pasta salad loaded with fresh vegetables and tossed in a zesty Italian dressing. Perfect for potlucks, BBQs, or meal prep, this cold pasta salad is an easy, make-ahead dish packed with flavor and crunch.

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Ingredients

Salad:

• 1 lb thin spaghetti, broken into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 2 medium zucchini, diced
• 1 large cucumber, diced
• 1 medium green bell pepper, diced
• 1 red bell pepper, diced
• 1 large red onion, diced
• 2 cans (2-¼ oz each) ripe olives, sliced and drained

Dressing:

• 1 bottle (16 oz) Italian salad dressing
• ¼ cup Parmesan cheese, grated
• 1 tbsp sesame seeds
• 1 tsp paprika
• ½ tsp celery seed
• ¼ tsp garlic powder

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Instructions

• Cook the Pasta – Boil the spaghetti according to package instructions. Drain and rinse under cold water.
• Prepare the Vegetables – Dice zucchini, cucumber, bell peppers, and red onion. Slice tomatoes and olives.
• Combine Ingredients – In a large bowl, mix the cooked pasta with the chopped vegetables and olives.
• Make the Dressing – In a separate bowl, whisk together the Italian dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.
• Mix Everything – Pour the dressing over the pasta and veggies, tossing to coat evenly.
• Chill – Cover and refrigerate for at least 3 hours or overnight.
• Serve & Enjoy – Give it a final toss before serving.

Notes

• For added protein, mix in grilled chicken, shrimp, or chickpeas.
• Swap Italian dressing for balsamic vinaigrette for a different twist.
• Store leftovers in an airtight container in the fridge for up to 4 days.

• Prep Time: 20 minutes
• Chill Time: 3 hours
• Cook Time: 10 minutes
• Category: Salad, Pasta Salad
• Method: No-Cook (after pasta is boiled)
• Cuisine: American