California Spaghetti Salad is a delicious pasta salad filled with fresh veggies and covered in a zesty Italian dressing. With all those flavors and colors making one beautiful and tasty side dish, there is no doubt this will be the hit of your next gathering!
I love delicious, cool salads in Spring and Summer like Creamy Pea, Cauliflower Broccoli, and Cucumber Tomato Salad
1 pound thin spaghetti broken into 1 inch pieces
1 pint cherry tomatoes chopped in half
2 zucchini medium, diced
1 cucumber large, diced
1 green bell pepper medium, diced
1 red bell pepper diced
1 red onion large, diced
2 cans ripe olives 2-¼ ounces each sliced, drained
1 bottle Italian salad dressing 16 ounces
1/4 cup Parmesan cheese grated
1 tablespoon sesame seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
Cook the pasta according to package directions. Drain using a colander and rinse in cold water.
Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.
To make the dressing:
Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.
Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
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