Description
A refreshing and vibrant California Spaghetti Salad combining al dente spaghetti with crisp vegetables, tangy Italian dressing, and a hint of spices, perfect for summer gatherings or as a flavorful side dish.
Ingredients
Scale
Pasta and Vegetables
- 1 pound spaghetti, broken into thirds
- 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, finely chopped
- 1 can sliced black olives, drained
- 1 cup shredded Parmesan cheese
Dressing and Spices
- 1 bottle Italian dressing
- 1 teaspoon sesame seeds
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Cook Spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain and rinse under cold water until the pasta is completely cooled to stop the cooking process and prevent sticking.
- Combine Ingredients: Transfer the cooled spaghetti to a large mixing bowl. Add the cherry tomatoes, diced cucumber, diced zucchini, green and red bell peppers, finely chopped red onion, drained sliced black olives, and shredded Parmesan cheese.
- Prepare Dressing: In a small bowl, whisk together the Italian dressing, sesame seeds, paprika, garlic powder, black pepper, and salt until well combined.
- Toss Salad: Pour the prepared dressing over the pasta and vegetable mixture. Toss thoroughly until everything is evenly coated with the dressing and spices.
- Chill: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to blend and develop enhanced taste.
- Serve: Before serving, toss the salad again to redistribute the dressing and ingredients evenly. Serve chilled as a refreshing side dish.
Notes
- For extra flavor, prepare the salad a day in advance and let it marinate overnight.
- Add diced salami, grilled chicken, or chickpeas for a heartier and more protein-rich meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
