Description
This California Spaghetti Salad is a delightful and refreshing pasta salad perfect for summer gatherings. Packed with fresh veggies and a flavorful dressing, it’s a crowd-pleaser that can be easily customized with added protein.
Ingredients
Salad:
- 12 oz spaghetti, broken in half
- 1 1/2 cups cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 can (2.25 oz) sliced black olives, drained
- 1/2 cup grated Parmesan cheese
Dressing:
- 1 cup Italian dressing (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1 tsp sesame seeds
- 1/2 tsp paprika
- 1/4 tsp celery seed
- 1/4 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the spaghetti: Cook spaghetti according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare the salad: In a large mixing bowl, combine cooked pasta, cherry tomatoes, zucchini, cucumber, red bell pepper, red onion, olives, and Parmesan cheese.
- Make the dressing: In a separate bowl, whisk together Italian dressing, additional Parmesan, sesame seeds, paprika, celery seed, garlic powder, salt, and pepper.
- Combine and chill: Pour dressing over pasta and vegetables. Toss well to coat. Cover and refrigerate for at least 1 hour before serving to let flavors meld.
Notes
- This salad is great for potlucks and can be made a day ahead.
- For added protein, stir in diced grilled chicken or chickpeas.
- Feel free to use gluten-free spaghetti if desired.
