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.
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
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
