California Spaghetti Salad
A colorful chilled pasta salad loaded with crisp vegetables, black olives, Parmesan, Italian dressing, and classic seasonings. This make-ahead salad is bright, tangy, and perfect for cookouts, potlucks, picnics, or easy summer meals.
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Ingredients
- 1 lb thin spaghetti broken into thirds
- 1 1/2 cups cherry tomatoes halved
- 1 cucumber diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 small red onion finely chopped
- 1 can sliced black olives 2.25 oz, drained
- 16 oz Italian dressing
- 1/2 cup grated Parmesan cheese
- 1 tbsp sesame seeds
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp celery seed
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Cook the broken spaghetti for 8–10 minutes, or until al dente.
- Drain the spaghetti and rinse immediately under cold water to stop the cooking. Drain well.
- Add the cooled spaghetti to a large mixing bowl.
- Add the cherry tomatoes, cucumber, green bell pepper, red bell pepper, red onion, and drained black olives.
- In a jar or separate bowl, combine the Italian dressing, Parmesan cheese, sesame seeds, paprika, garlic powder, celery seed, salt, and black pepper.
- Pour the dressing over the pasta and vegetables.
- Toss thoroughly until everything is evenly coated, making sure to mix from the bottom of the bowl.
- Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- Stir well before serving. Taste and adjust salt and pepper if needed.
Notes
If the pasta absorbs too much dressing overnight, add a small splash of Italian dressing before serving. Celery seed adds classic flavor, so it is worth keeping in.
Nutrition
Serving: 1servingCalories: 411kcalCarbohydrates: 43gProtein: 8.3gFat: 23gSaturated Fat: 3.1gCholesterol: 5mgSodium: 592mgFiber: 2.2gSugar: 5.6g