CALIFORNIA SPAGHETTI SALAD

When it comes to pasta salad, you might expect the pasta to be the star, but this vibrant dish flips the script. California Spaghetti Salad is bursting with fresh garden veggies, a medley of delicious flavors, and a rainbow of colors that steal the show. It’s a crunchy, summery salad that’s simply irresistible.

Why You’ll Love This Recipe

This salad is packed with an array of crisp vegetables such as zucchini, cucumber, bell peppers, onion, and tomatoes, with a sprinkle of olives for good measure. Tossed with tender spaghetti and a zesty Italian-style dressing, it offers a delightful chewy texture, with the veggies taking center stage. It’s the perfect blend of freshness and flavor.

Plus, it’s a versatile recipe that allows you to use up whatever veggies you have on hand. No zucchini? Swap in some yellow squash. Out of cucumber? Use celery instead. The possibilities are endless!

Kitchen Equipment You’ll Need

• Large pot
• Colander
• Large mixing bowl
• Small whisk or fork
• Small bowl
• Knife and cutting board

Ingredients

• 1 lb spaghetti, cooked and drained
• 1 1/2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 2 zucchini, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 red onion, diced
• 1 can sliced black olives, drained
• For the dressing:
• 1 bottle Italian dressing
• 1/2 cup parmesan cheese, grated
• 1 tablespoon sesame seeds
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder

Preparation

1. Cook the spaghetti according to the package instructions. Drain and rinse it in cold water.
2. In a large bowl, combine the zucchini, cherry tomatoes, cucumber, bell peppers, onion, and black olives.
3. In a small bowl, whisk together the Italian dressing, sesame seeds, parmesan cheese, paprika, celery seed, and garlic powder.
4. Add the cooked spaghetti to the bowl of vegetables and olives. Pour the dressing over the top and toss everything together thoroughly.
5. Cover the salad and refrigerate it for at least 3 hours before serving chilled. Enjoy!

Tips for Success

• Ensure the spaghetti is rinsed with cold water to prevent it from sticking together and to cool it quickly.
• For maximum flavor, let the salad chill for at least 3 hours.
• Toss the salad again before serving to redistribute the dressing.

Additional Tips and Variations

• Feel free to add other vegetables like broccoli, carrots, or radishes.
• For a protein boost, add grilled chicken, shrimp, or chickpeas.
• For a bit of heat, throw in some diced jalapeños or a sprinkle of red pepper flakes.

Nutritional Highlights (Per Serving)

This salad is a nutritious option, rich in fiber and vitamins from the fresh vegetables, with an added protein boost from the parmesan cheese.

Frequently Asked Questions (FAQ)

• Can I make this salad ahead of time? Yes, it actually tastes better the next day as the flavors meld together.
• How long does it keep in the fridge? This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Can I use a different kind of pasta? Absolutely! While spaghetti is unique, you can use fusilli, penne, or any pasta shape you prefer.

This California Spaghetti Salad is a delightful twist on a classic pasta salad. We invite you to try it out and share your experience with us. Whether you’re serving it at a summer picnic or a family dinner, it’s sure to be a hit!