California Spaghetti Salad
📝 Description
A chilled pasta salad loaded with crisp vegetables and tossed in a zesty Italian-style dressing. It’s light, refreshing, and perfect for picnics, BBQs, or make-ahead meals.
🛒 Ingredients (Serves 6–8)
Pasta:
1 lb (450 g) spaghetti
Vegetables:
1 cup cherry tomatoes, halved
1 cucumber, diced
1 zucchini, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 red onion, finely chopped
Extras:
1 can black olives, sliced (optional)
1/2 cup grated Parmesan cheese
Dressing:
1 bottle Italian dressing (about 16 oz / 450 ml)
1 tsp sesame seeds
1 tsp poppy seeds
1/2 tsp paprika
1/2 tsp garlic powder
👩🍳 Instructions
- Cook the pasta
Boil spaghetti in salted water until al dente
Drain and rinse under cold water to cool completely - Prep the veggies
Chop all vegetables into small, bite-sized pieces - Mix the dressing
In a bowl, combine:
Italian dressing
Sesame seeds
Poppy seeds
Paprika
Garlic powder - Combine everything
In a large bowl, add:
Cooled spaghetti (you can break it in half for easier eating)
All chopped vegetables
Olives
Pour dressing over and toss well - Chill
Cover and refrigerate for at least 2–4 hours (overnight is best!) - Finish & serve
Toss again before serving
Sprinkle with Parmesan cheese
🍽️ Serving Ideas
Perfect side for grilled chicken, burgers, or BBQ
Great for meal prep (keeps well in the fridge)
💡 Tips for Success
Don’t skip chilling — flavor improves a lot
Add extra dressing before serving if it looks dry
Use fresh, crunchy veggies for best texture
🥗 Nutritional Info (approx.)
Calories: 280–350 per serving
Carbs: 35–40g
Fat: 12–18g
🌟 Conclusion
This California Spaghetti Salad is bright, tangy, and super refreshing—a guaranteed hit at any gathering and incredibly easy to make ahead.