Description
A fresh, colorful, and zesty pasta salad perfect for picnics, potlucks, or family dinners. This California Spaghetti Salad is loaded with crisp vegetables, black olives, and a flavorful Italian dressing that ties it all together. It’s as beautiful as it is delicious!
Ingredients
Pasta Salad:
- 1 pound thin spaghetti, broken into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 can black olives, drained and sliced
Dressing:
- 1 bottle (16 ounces) Italian salad dressing
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
Instructions
- Cook the spaghetti according to package directions. Drain and rinse under cold water.
- In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, and black olives.
- In a separate bowl, whisk together Italian dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.
- Pour the dressing over the pasta and vegetables, tossing until everything is well coated.
- Cover and refrigerate for at least 3 hours or overnight to allow flavors to meld.
- Serve chilled and enjoy!
Notes
- Serving: Serve chilled straight from the refrigerator. Add fresh basil or parsley for an extra pop of flavor.
- Storage: Store in an airtight container in the fridge for up to 3–4 days. Toss before serving.
- Make Ahead: Prepare the salad and dressing a day before for the best flavor infusion.