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California Spaghetti Salad

Bursting with vibrant colors, crisp vegetables, and a tangy, flavorful dressing, this pasta salad is as visually appealing as it is delicious. Unlike traditional pasta salads, the California version often includes a mix of fresh, seasonal vegetables—think bell peppers, cucumbers, and cherry tomatoes—tossed with perfectly cooked spaghetti and a light, creamy dressing.
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Course: Dinner, Lunch, Pasta, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb spaghetti noodles cooked, rinsed, and drained
  • 1½ cups cherry tomatoes halved
  • 1 cup cucumber diced
  • 2 zucchini diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 red onion diced
  • 1 can black olives sliced or diced
  • 1 bottle Italian dressing about 12–16 oz
  • For the dressing mix:
  • ½ cup grated Parmesan cheese
  • 1 tbsp sesame seeds
  • 1 tsp paprika
  • ½ tsp celery seed
  • ¼ tsp garlic powder

Method
 

Cook the spaghetti:
  1. Prepare spaghetti according to package instructions. Rinse under cold water and drain thoroughly. Set aside in a large mixing bowl.
Combine the vegetables:
  1. Add cherry tomatoes, cucumber, zucchini, red and green bell peppers, red onion, and black olives to the bowl with the spaghetti. Gently toss to combine.
Prepare the dressing:
  1. In a small bowl, whisk together the Italian dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder until well combined.
Toss the salad:
  1. Pour the dressing over the spaghetti and vegetables. Toss gently to coat everything evenly.
Chill:
  1. Cover and refrigerate for 2–3 hours to allow the flavors to meld.
Serve:
  1. Give the salad a quick toss before serving. Enjoy chilled as a refreshing side or light main dish.
  2. Enjoy!