California Spaghetti Salad 😋😋
Description
This California Spaghetti Salad is a vibrant, fresh, and zesty pasta salad packed with crunchy vegetables, savory olives, and a light Italian dressing. It’s the perfect side dish for summer barbecues, potlucks, or a light lunch. The combination of colorful bell peppers, juicy cherry tomatoes, crisp cucumbers, and tangy olives makes every bite refreshing and delicious!
Ingredients
For the Salad:
- 1 pound thin spaghetti, broken into 1-inch pieces
- 1 pint cherry tomatoes, chopped in half
- 2 medium zucchini, diced
- 1 large cucumber, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 large red onion, diced
- 2 cans (2.25 oz each) ripe olives, sliced and drained
For the Dressing:
- 1 bottle (16 oz) Italian dressing (or homemade – see below)
- ½ cup grated Parmesan cheese
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- ½ teaspoon celery seed
- ½ teaspoon garlic powder
Instructions
Step 1: Cook the Spaghetti
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to package instructions until al dente.
- Drain and rinse with cold water to stop the cooking process. Let it cool.
Step 2: Prepare the Vegetables
- While the pasta cools, chop the cherry tomatoes, zucchini, cucumber, bell peppers, and red onion into bite-sized pieces.
- Drain and slice the black olives.
Step 3: Mix Everything Together
- In a large mixing bowl, combine the cooled spaghetti, chopped vegetables, and sliced olives.
Step 4: Add the Dressing
- Pour the Italian dressing over the salad.
- Sprinkle in Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.
- Toss everything together until well combined.
Step 5: Chill & Serve
- Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to blend.
- Toss before serving and enjoy!
Servings
- Makes 6-8 servings
Nutritional Information (Per Serving, Approximate)
- Calories: ~280
- Protein: ~7g
- Carbohydrates: ~38g
- Fiber: ~4g
- Fat: ~10g
- Sodium: ~450mg (Varies based on dressing choice)
Health Benefits
1. Loaded with Fresh Veggies
- Provides fiber, vitamins A & C, and antioxidants to support immunity and digestion.
2. Light Yet Satisfying
- The combination of pasta and fresh vegetables makes it a filling but refreshing dish.
3. Heart-Healthy Fats
- Olives and olive oil-based Italian dressing add healthy monounsaturated fats.
4. Great for Meal Prep
- This salad tastes even better the next day and holds up well in the fridge!
Tips & Variations
✔️ Make It Healthier – Use whole wheat spaghetti or gluten-free pasta.
✔️ Add Protein – Toss in grilled chicken, shrimp, or chickpeas for a heartier meal.
✔️ Homemade Italian Dressing – Mix ½ cup olive oil, ¼ cup red wine vinegar, 1 teaspoon Dijon mustard, 1 clove garlic (minced), 1 teaspoon Italian seasoning, salt, and pepper.
✔️ Extra Crunch – Add sunflower seeds or slivered almonds.
✔️ Dairy-Free? – Skip the Parmesan or use a vegan cheese alternative.
Q&A
Q1: How long can I store this salad?
- Store in an airtight container in the fridge for up to 4 days.
Q2: Can I make this ahead of time?
- Yes! This salad tastes better when made ahead since the flavors blend beautifully overnight.
Q3: Can I use a different pasta?
- Absolutely! Rotini, bowtie (farfalle), or penne work great.
Q4: What can I serve with this salad?
- Perfect alongside grilled chicken, burgers, or BBQ ribs!
This California Spaghetti Salad is fresh, easy, and bursting with flavor—a crowd favorite at any gathering! Let me know if you’d like more variations! 😊