California Spaghetti Salad is a fresh, colorful, and vibrant dish perfect for any occasion. Packed with a variety of vegetables and tossed in a zesty dressing, this salad is both refreshing and satisfying. It’s ideal for potlucks, picnics, or as a side dish for your summer barbecues.
Ingredients
- 1 pound thin spaghetti, broken into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 2 medium zucchinis, diced
- 1 large cucumber, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 large red onion, diced
- 2 cans (2-¼ ounces each) ripe olives, sliced and drained
For the Dressing:
- 1 cup Italian dressing
- 1/4 cup grated Parmesan cheese
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- 1 teaspoon celery seed
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
Step 1: Cook the Spaghetti
- Boil Water:
- Bring a large pot of salted water to a boil.
- Cook Spaghetti:
- Add the broken spaghetti pieces to the boiling water and cook according to the package instructions until al dente.
- Drain and Rinse:
- Drain the spaghetti and rinse with cold water to stop the cooking process. Set aside to cool completely.
Step 2: Prepare the Vegetables
- Chop Vegetables:
- Halve the cherry tomatoes.
- Dice the zucchinis, cucumber, green bell pepper, red bell pepper, and red onion.
- Drain Olives:
- Drain the canned olives and slice if they are not already pre-sliced.
Step 3: Make the Dressing
- Combine Ingredients:
- In a medium bowl, whisk together the Italian dressing, grated Parmesan cheese, sesame seeds, paprika, celery seed, garlic powder, salt, and pepper.
Step 4: Assemble the Salad
- Mix Together:
- In a large mixing bowl, combine the cooled spaghetti, chopped vegetables, and sliced olives.
- Add Dressing:
- Pour the dressing over the salad and toss to coat evenly.
- Chill:
- Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld together.
Step 5: Serve
- Garnish and Serve:
- Before serving, give the salad a good toss. You can garnish with additional grated Parmesan cheese or fresh herbs if desired.
Cooking Notes and Tips
- Customize the Vegetables: Feel free to add or substitute other vegetables such as carrots, celery, or broccoli.
- Make Ahead: This salad can be made a day ahead and stored in the refrigerator, making it even more flavorful.
- Dressing: You can use store-bought Italian dressing for convenience, or make your own if you prefer.
Variations
Protein Addition
- Add Chicken: Grilled chicken pieces can be added for extra protein.
- Add Beans: Cannellini beans or chickpeas are great additions for a vegetarian protein boost.
Different Dressings
- Greek Dressing: Swap the Italian dressing for a Greek dressing and add feta cheese and kalamata olives for a Mediterranean twist.
- Ranch Dressing: For a creamier version, use ranch dressing instead of Italian.
Serving Suggestions
- Main Dish: Serve as a light main dish with a side of garlic bread.
- Side Dish: Perfect as a side dish for grilled meats or sandwiches.
- Potlucks and Picnics: Ideal for sharing at gatherings, as it holds up well at room temperature.
FAQs
Q: Can I use a different type of pasta? A: Yes, you can use any pasta shape you like, such as rotini, penne, or bow-tie pasta.
Q: How long does this salad last in the refrigerator? A: The salad can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I make this salad gluten-free? A: Yes, simply use gluten-free pasta to make this salad gluten-free.
California Spaghetti Salad is a versatile and delicious dish that’s perfect for any occasion. Its vibrant colors and fresh flavors make it a favorite at potlucks, picnics, and barbecues. Easy to make and customize, this salad will become a staple in your recipe collection. Enjoy the refreshing taste of summer with every bite!
