California Pasta Salad Recipe
This California Spaghetti Pasta Salad is incredibly simple to make and is served cold. It’s greatto make ahead for gatherings or to use for meal prep. Loaded with vibrant veggies and a zesty Italian dressing. You will love making this fresh salad during the hotter months.
Servings: 10 servings
Calories: 333kcal
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.
- 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.
- 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 dressing
- 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
Serving: 1serving | Calories: 333kcal | Carbohydrates: 47g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 556mg | Potassium: 474mg | Fiber: 3g | Sugar: 10g | Vitamin A: 898IU | Vitamin C: 57mg | Calcium: 86mg | Iron: 2mg