Ah, California Spaghetti Salad—a refreshing, colorful dish that’s perfect for hot summer days, picnics, barbecues, or really any occasion where you want something light yet satisfying. This salad is a delightful mix of fresh veggies, pasta, and a tangy Italian dressing that pulls everything together into one delicious bowl of happiness. Whether you’re looking for a side dish or a main course, this salad is versatile enough for any gathering, and it always steals the show!
I first made this salad on a warm weekend when I wanted something easy to whip up but still bursting with flavor. The combination of crunchy vegetables, tender pasta, and the kick from the dressing makes it a crowd-pleaser every time. Plus, it’s super easy to prepare and can be made ahead, giving you more time to enjoy your company.
Let’s dive into how you can make this California Spaghetti Salad right in your kitchen!
Ingredients
Here’s what you’ll need to make this bright and flavorful salad:
1 lb spaghetti – This is the base of the salad, and you’ll want to cook and drain it until just tender.
1 1/2 cups cherry tomatoes, halved – These add a burst of sweetness and color to the dish.
1 cucumber, diced – Fresh, crunchy, and so refreshing!
2 zucchini, diced – Zucchini adds a mild sweetness and a nice texture to the salad.
1 green bell pepper, diced – The green pepper brings a bit of earthy, peppery flavor to balance out the sweetness.
1 red bell pepper, diced – Sweet, vibrant, and full of flavor.
1 red onion, diced – Adds a little bite and sharpness to the mix.
1 can sliced black olives – These add a savory touch and a nice salty flavor that complements the rest of the
Ingredients
.
For the dressing:
1 bottle of Italian dressing – This is the star of the show. It’s tangy, herby, and full of flavor. If you prefer, you can use homemade Italian dressing, but store-bought makes it so much easier!
1/2 cup Parmesan cheese, grated – Parmesan adds a creamy, salty richness that makes the salad extra delicious.
1 tablespoon sesame seeds – These give a bit of crunch and nuttiness to the dressing.
1 teaspoon paprika – Adds a mild smokiness and a touch of color.
1/2 teaspoon celery seeds – These tiny seeds pack a punch of flavor, giving the dressing a little extra zing.
1/4 teaspoon garlic powder – A pinch of garlic powder brings depth and enhances the flavors.
Instructions
Now that you have all your
Ingredients
, let’s get cooking (or rather, assembling)! This recipe is easy and quick to put together, with just a little bit of patience while it chills in the fridge.
Step 1: Cook the Spaghetti
Start by cooking the spaghetti according to the package
Instructions
. You’ll want it to be al dente, so it holds up well when mixed with the other
Ingredients
. Once it’s cooked, drain the pasta and rinse it under cool water. This will stop the cooking process and help keep the noodles nice and firm, which is perfect for a salad.
Step 2: Prepare the Veggies
While the pasta is cooking, you can prep the veggies. Dice the cucumber, zucchini, bell peppers, and red onion into bite-sized pieces. Halve the cherry tomatoes, and if you’re using canned black olives, just drain and slice them.
Once everything is prepped, toss all the veggies and olives into a large mixing bowl.
Step 3: Make the Dressing
In a separate bowl, whisk together the Italian dressing, Parmesan cheese, sesame seeds, paprika, celery seeds, and garlic powder. The dressing should be well-combined and smooth, with all the flavors mingling nicely. Taste it and adjust the seasonings as needed—maybe a pinch of extra salt or pepper if you like.
Step 4: Combine Everything
Add the cooked and cooled spaghetti to the veggie mix. Then, pour the dressing over everything. Give it a good toss to make sure the pasta and veggies are coated with the dressing evenly.
Step 5: Chill and Serve
Cover the bowl and pop it in the fridge for at least 3 hours (the longer, the better!). This allows all the flavors to meld together and gives the pasta a chance to soak up the dressing. When you’re ready to serve, give it one last toss and enjoy the refreshing, delicious flavors.
Notes
Make Ahead: This salad is perfect for meal prep! You can make it a day or two ahead of time and store it in the fridge. It gets even better as it sits and the flavors have time to develop.
Adjust the Veggies: Feel free to play around with the veggies. You can add things like cherry bell peppers, carrots, or even avocado for extra creaminess. Just make sure to cut everything into bite-sized pieces so it’s easy to enjoy.
Pasta Options: If you’re looking to change things up, try using whole wheat pasta, gluten-free pasta, or even farfalle or rotini for a different texture and shape. The possibilities are endless!
Dressing Variations: If you want to add your own twist to the dressing, feel free to use a homemade Italian dressing. Or, if you like it spicy, add a dash of red pepper flakes for a little heat.
Serving Ideas: Serve this salad with grilled chicken, shrimp, or as a side to a nice steak. It also makes a great dish for potlucks or family gatherings.
Nutrition
Here’s an approximate breakdown of the
Nutrition
al content for one serving of California Spaghetti Salad (based on 8 servings):
Calories: 320 kcal
Carbohydrates: 41g
Protein: 8g
Fat: 14g
Saturated Fat: 2g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 8g
Sodium: 640mg
Potassium: 430mg
Fiber: 3g
Sugar: 6g
Vitamin A: 20%
Vitamin C: 35%
Calcium: 10%
Iron: 8%
Additional Information
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Recipe inspiration credits to the creator. 🌟
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