Best Recipe for California Spaghetti Salad
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This California spaghetti salad recipe is a delicious and versatile treat that the whole family will love. Packed with tons of flavor, this delicious dish will be your new favorite quick meal for summer!
I love a chilled pasta salad on warm summer days, and this California pasta salad is one of my absolute favorites. It’s light, healthy, and packed with nutritious veggies, but so flavorful that you won’t miss the mayo. Spaghetti noodles and zesty Italian dressing form the base for this delicious dish, which is dressed up with herbs, spices, and tons of crunchy fresh veggies.
Simple enough for a quick dinner on busy weeknights, but delicious enough to serve at a party, this colorful salad looks as delicious as it tastes and is always a crowd-pleaser. Try this dish at backyard barbecues, summer potlucks, or any party. Just be sure to make extra, since it tastes even better the next day. Trust me – you’ll want to have leftovers!
Why we love this Recipe for California Spaghetti Salad
- This easy salad makes a tasty side dish, snack, or light lunch during the summer months.
- It’s a great option when you need a vegetarian dish, and it can also be made gluten-free.
- It’s a delicious way to sneak some colorful vegetables into your diet.
- This delicious pasta salad can be assembled in minutes, so it’s a great option when you need a quick dish for a party or potluck.
- The leftovers have so much delicious flavor. I think this salad tastes even better the next day
California Pasta Salad Ingredients
For the Salad:
- Spaghetti, broken into halves or thirds
- Cherry or grape tomatoes, halved
- English cucumber, diced
- Red bell peppers, diced
- Yellow bell peppers, diced
- Red onion, diced
- Black olives, sliced
- Yellow squash, diced
- Zucchini, diced
For the Dressing:
- Italian salad dressing
- Grated parmesan cheese
- Sesame seeds
- Paprika
- Garlic powder
- Celery seeds
How to Make California Spaghetti Salad
Step One: Prepare Pasta and Dressing
- Combine the dressing ingredients in a small mixing bowl and whisk together. Cover and place the dressing in the refrigerator.
- In a large pot over high heat, bring water to a boil. Prepare the pasta according to package directions. Drain pasta in a colander and rinse under cold water.
Step Two: Assemble the Salad
- In a large bowl, combine the cooled cooked pasta with the diced vegetables and drizzle with the prepared salad dressing. Mix until everything is coated with the dressing.
- Place the salad in the refrigerator and chill for 3 hours or overnight. This will allow the flavors to blend together. Serve cold.
California Spaghetti Salad Recipe Tips and Tricks
- For best results, serve this salad right out of the refrigerator. You’ll want to keep it chilled until just before serving.
- After cooking and draining your pasta, dunk it in a bowl filled with equal parts water and ice. This will help prevent it from soaking up too much dressing and becoming soggy.
- Feel free to make this salad ahead of time. It will get better with time, as the flavors have a chance to blend and marinate.
- Add a bit of olive oil to your pasta water before cooking to prevent the spaghetti from sticking together.
California Spaghetti Variations
- Try different kinds of pasta shapes, such as rotini, ziti, shells, or macaroni.
- Add in any type of fresh vegetables that you like. Try broccoli, cauliflower, green bell pepper, or pepperoncini peppers. You can also toss in some red pepper flakes for added spice.
- Try adding some grilled shrimp or diced grilled chicken to make this into a hearty main dish.
Can I make a gluten-free California Spaghetti?
Sure – just substitute your favorite gluten-free pasta, and also make sure that your dressing doesn’t have any sneaky sources of gluten.
How Do I Store California Spaghetti Salad?
Store your salad in an airtight container in the refrigerator. It should last up to 4 days.
California Pasta Salad Recipe serving suggestions
This makes a great side dish for burgers or any kind of sandwich. Or serve it alongside grilled chicken, steak, or fish.
More Easy Recipes
California Pasta Salad Recipe FAQs
The exact origins of spaghetti salad are unclear, but it likely evolved from pasta salad recipes that incorporated various ingredients like pasta, vegetables, and dressing. Spaghetti salad typically includes cooked spaghetti noodles mixed with vegetables such as bell peppers, onions, and tomatoes, dressed with vinaigrette or mayonnaise-based dressings. Over time, variations of spaghetti salad have emerged, with different regions and families adding their own twists to the recipe.
Yes, it’s common practice to rinse cooked spaghetti when making spaghetti salad. Rinsing the spaghetti under cold water helps stop the cooking process and cools down the pasta quickly, preventing it from becoming mushy. Additionally, rinsing removes excess starch from the pasta, which can cause the noodles to stick together. After rinsing, it’s important to drain the spaghetti well before incorporating it into the salad to ensure the dressing adheres properly and the salad has the desired texture.
California Pasta Salad Recipe
Ingredients
- 1 pound thin spaghetti broken into halves or thirds
- 1 pint cherry or grape tomatoes halved
- 1 English cucumber diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 red onion diced
- 1 can black olives sliced and drained
- 1 yellow squash diced
- 1 zucchini diced
For the Dressing:
- 16 ounces Italian dressing
- ½ cup grated parmesan cheese
- 2 teaspoons sesame seeds
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon celery seeds
Instructions
- In a mixing bowl or large pyrex measuring cup, combine the dressing ingredients and whisk together. Cover and place in the refrigerator.16 ounces Italian dressing, 2 teaspoons sesame seeds, 1 teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon celery seeds, ½ cup grated parmesan cheese
- In a large pot over high heat, bring water to a boil and prepare pasta according to package instructions. Drain pasta in a colander and rinse under cold water to bring the temperature down and keep it from overcooking.1 pound thin spaghetti
- In a large mixing bowl, combine the cooled pasta with the diced fresh vegetables and drizzle with the prepared salad dressing. Mix until all is coated with the dressing1 pint cherry or grape tomatoes, 1 English cucumber, 1 red bell pepper, 1 yellow bell pepper, 1 red onion, 1 can black olives, 1 yellow squash, 1 zucchini
- Place in the refrigerator and chill for 3 hours, or overnight, prior to serving and serve cold. This will allow the flavors to meld together. Enjoy!
Nutrition
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