CALIFORNIA SPAGHETTI SALAD

Here’s a fresh and colorful California Spaghetti Salad recipe—perfect for potlucks, BBQs, or just a light, tasty meal!

California Spaghetti Salad Recipe

Ingredients:

For the Salad:

• 1 lb spaghetti, broken into thirds
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 can (2.25 oz) sliced black olives, drained
• Optional: 1/2 cup shredded carrots or diced zucchini

For the Dressing:

• 1 bottle (16 oz) Italian dressing (or homemade*)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon sesame seeds
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• Salt & pepper to taste

Instructions:

1. Cook the spaghetti according to package directions. Drain and rinse with cold water to cool it down. Set aside.
2. Chop all your veggies while the pasta is cooking.
3. In a large bowl, combine cooked pasta, veggies, and olives.
4. In a separate bowl or measuring cup, whisk together the Italian dressing, Parmesan, sesame seeds, paprika, celery seed, and a bit of salt and pepper.
5. Pour the dressing over the salad and toss until everything is evenly coated.
6. Refrigerate for at least 2 hours (or overnight) to let the flavors meld. Stir again before serving.

Optional Homemade Italian Dressing (if not using bottled):

• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper
• Salt and black pepper to taste

Want a printable version or need to scale the recipe for a group?