California Spaghetti Salad Recipe
Introduction
California Spaghetti Salad is a fresh and vibrant dish perfect for warm days or potluck gatherings. Combining crisp vegetables with a flavorful dressing, it’s an easy crowd-pleaser that can be made ahead and enjoyed chilled.
Ingredients
- 1 pound thin spaghetti (broken into 1 inch pieces)
- 1 pint cherry tomatoes (chopped in half)
- 1 cucumber (diced)
- 1 red bell pepper (diced)
- 1/2 red onion (diced)
- 1 can black olives (drained and sliced)
- 1 bottle Italian salad dressing (16 ounces)
- 1/4 cup Parmesan cheese (grated)
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain in a colander and rinse with cold water to cool and stop the cooking process.
- Step 2: In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, and black olives.
- Step 3: In a separate bowl, whisk together the Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder to create the dressing.
- Step 4: Pour the dressing over the vegetables and pasta. Toss well until everything is evenly coated.
- Step 5: Cover the salad and refrigerate for at least 3 hours or overnight to let the flavors meld.
Tips & Variations
- For added protein, stir in cooked chicken or chickpeas before chilling.
- Try swapping sesame seeds with sunflower seeds for a different crunch.
- Use fresh lemon juice in the dressing to brighten the flavors even more.
- Make it vegan by using a dairy-free Parmesan substitute or omitting cheese.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Because it’s served cold, no reheating is needed—just give it a quick toss before serving to redistribute the dressing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, any small pasta like rotini or penne works well. Just ensure it’s cooked al dente and cooled before mixing with the salad.
How long should I marinate the salad?
For the best flavor, refrigerate the salad for at least 3 hours, but overnight allows the dressing to deeply infuse into the pasta and vegetables.
Print
California Spaghetti Salad Recipe
- Total Time: 3 hours 25 minutes (including chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
California Spaghetti Salad is a vibrant and refreshing pasta salad featuring thin spaghetti tossed with fresh vegetables like cherry tomatoes, cucumber, red bell pepper, red onion, and black olives. The salad is dressed with a flavorful homemade Italian dressing enhanced with Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Chilled for several hours, it’s perfect for potlucks, picnics, or as a light, satisfying meal.
Ingredients
Pasta
- 1 pound thin spaghetti, broken into 1 inch pieces
Vegetables
- 1 pint cherry tomatoes, chopped in half
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 can black olives, drained and sliced
Dressing & Seasoning
- 1 bottle Italian salad dressing (16 ounces)
- 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 pasta: Cook the thin spaghetti according to the package directions until al dente. Drain the pasta using a colander and then rinse it thoroughly with cold water to stop the cooking process and cool it down for the salad.
- Prepare the vegetables: In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, diced red onion, and sliced black olives. Mix gently to combine.
- Make the dressing: In a mixing bowl, whisk together the Italian salad dressing, grated Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder until well blended, creating a flavorful dressing.
- Toss the salad: Pour the prepared dressing over the bowl of vegetables and pasta. Toss gently but thoroughly until every ingredient is well coated with the dressing.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 3 hours or preferably overnight to allow the flavors to meld and the salad to chill perfectly.
Notes
- Breaking the spaghetti into smaller pieces makes it easier to eat as a salad.
- Rinsing the pasta after cooking prevents it from sticking and cools it for the cold salad.
- For best flavor, allow the salad to chill overnight so the dressing infuses throughout.
- Add fresh herbs like basil or parsley for extra freshness if desired.
- This salad keeps well in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: California Spaghetti Salad, pasta salad, Italian dressing, summer salad, picnic recipe, easy salad
