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Some recipes are tasty. Others are beautiful. And then there’s California Spaghetti Salad — the perfect marriage of fresh, colorful vegetables and tender pasta, all tossed in a zesty Italian dressing that bursts with flavor.
Whether you’re headed to a potluck, a summer picnic, or simply want something refreshing for lunch, this dish delivers every time. It’s hearty enough to satisfy, light enough for warmer weather, and gorgeous enough to earn a place at any table.
Why This Salad Stands Out
What makes this California Spaghetti Salad special is the combination of:
- Tender spaghetti strands that soak up every bit of the tangy dressing.
- Crisp, colorful vegetables that add both crunch and freshness.
- A punchy, homemade-flavored dressing with Parmesan, paprika, sesame seeds, and just a hint of garlic.
- Black olives for a briny, savory contrast.
The flavors mingle beautifully after chilling, so every bite tastes even better the next day.
Ingredients You’ll Need
For the Salad:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 400–500 g (about 14–16 oz) |
| Cherry tomatoes, halved | 1 ½ cups |
| Cucumber, diced | 1 medium |
| Zucchini, diced | 2 |
| Green bell pepper, diced | 1 |
| Red bell pepper, diced | 1 |
| Red onion, diced | 1 small |
| Sliced black olives, drained | 1 can (about 3.8 oz) |
For the Dressing:
| Ingredient | Quantity |
|---|---|
| Italian dressing | 1 bottle (about 16 oz) |
| Grated Parmesan cheese | ½ cup |
| Sesame seeds | 1 tablespoon |
| Paprika | 1 teaspoon |
| Celery seeds | ½ teaspoon |
| Garlic powder | ½ teaspoon |
Step-by-Step Instructions
1. Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until just al dente.
Drain the pasta well and rinse under cold water to stop the cooking process and prevent sticking. Set aside to cool.
2. Prep the Vegetables
While the pasta cooks, wash and dice all the vegetables:
- Halve the cherry tomatoes.
- Dice the cucumber and zucchini.
- Dice both bell peppers for a pop of color.
- Dice the red onion finely so it adds flavor without overpowering the salad.
Drain the can of sliced black olives.
3. Make the Dressing
In a medium mixing bowl, combine:
- 1 bottle of Italian dressing
- ½ cup grated Parmesan cheese
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- ½ teaspoon celery seeds
- ½ teaspoon garlic powder
Whisk until the mixture is well blended and the Parmesan is evenly dispersed.
4. Combine Everything
In a large serving bowl, place the cooled spaghetti, diced vegetables, and olives. Pour the dressing over the top.
Using salad tongs or two large spoons, toss everything together until the pasta and vegetables are evenly coated in the flavorful dressing.
5. Chill Before Serving
Cover the bowl with plastic wrap or a tight-fitting lid. Refrigerate for at least 3 hours — this step is key because it allows the flavors to meld together and the pasta to absorb the dressing.
Serve cold, straight from the fridge, for the best taste and texture.
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