California Pasta Salad Recipe

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This California Spaghetti Pasta Salad is incredibly simple to make and is served cold. It’s great to 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.

Prep Time15

Chill Time2

Total Time2 15

Course: Salad, Side Dish

Cuisine: American

Keyword: California Spaghetti Salad

Servings: servings

Calories: 333kcal

Author: Alicia

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 dressing
1 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!

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