Here’s a fresh, colorful, and flavor-packed California Spaghetti Salad recipe — a perfect cold pasta salad loaded with crisp veggies and tossed in a zesty Italian-style dressing. Great for potlucks, BBQs, or a light meal prep lunch!
🥗 California Spaghetti Salad
Ingredients:
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12 oz spaghetti, broken in half
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1½ cups cherry tomatoes, halved
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1 cucumber, diced
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1 zucchini, diced
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1 green bell pepper, chopped
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1 red bell pepper, chopped
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¼ red onion, finely diced
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1 can (2.25 oz) sliced black olives, drained
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Optional: ½ cup shredded parmesan cheese
For the Dressing:
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1 cup Italian dressing (store-bought or homemade)
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¼ cup grated parmesan cheese
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1 tsp garlic powder
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½ tsp paprika
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½ tsp dried basil
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Salt & pepper, to taste
Instructions:
1. Cook the Spaghetti:
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Cook spaghetti in salted water according to package instructions until al dente.
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Drain and rinse under cold water to stop the cooking and cool the pasta.
2. Chop the Veggies:
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While the pasta cools, prep your vegetables and olives.
3. Mix the Dressing:
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In a small bowl or jar, combine Italian dressing, parmesan, garlic powder, paprika, and dried basil. Whisk or shake well.
4. Combine Everything:
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In a large bowl, combine the cooled pasta, chopped veggies, and olives.
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Pour the dressing over and toss to coat evenly.
5. Chill & Serve:
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Cover and refrigerate for at least 2 hours (or overnight) to let flavors meld.
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Toss again before serving. Adjust seasoning if needed.
Tips & Variations:
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Add pepperoni, feta, or mozzarella balls for extra protein or richness.
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Use rotini or angel hair pasta if you don’t have spaghetti.
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Want homemade dressing? I can provide an easy Italian vinaigrette recipe.