This vibrant California Spaghetti Salad is a refreshing and flavorful dish that’s perfect for summer gatherings or potlucks. It’s a delightful blend of cooked spaghetti, crisp vegetables, and a tangy Italian dressing. The combination of colors and textures makes it visually appealing, while the variety of flavors will tantalize your taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 400-500 grams |
| Cherry Tomatoes, halved | 1 ½ cups |
| Cucumber, diced | 1 |
| Zucchini, diced | 2 cubes |
| Green Pepper, diced | 1 |
| Red Pepper, diced | 1 |
| Red Onion, diced | 1 |
| Black Olives, sliced and drained | 1 can |
| Italian Dressing | 1 bottle |
| Parmesan Cheese, grated | ½ cup |
| Sesame Seeds | 1 tablespoon |
| Paprika | 1 teaspoon |
| Celery Seeds | ¼ teaspoon |
| Garlic Powder | ½ teaspoon |
Instructions:
- Cook the Spaghetti: Cook the spaghetti according to package directions. Drain thoroughly and rinse with cold water to stop the cooking process.
- Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, cherry tomatoes, green pepper, red pepper, red onion, cucumber, and drained black olives.
- Make the Dressing: In a separate bowl, whisk together the Italian dressing, sesame seeds, grated Parmesan cheese, paprika, celery seeds, and garlic powder.
- Combine and Chill: Add the cooked spaghetti to the bowl with the vegetables. Pour the prepared dressing over the pasta and vegetables. Toss gently to ensure all ingredients are evenly coated.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 3 hours to allow the flavors to meld.
Tips & Variations
- Add protein: For a more substantial meal, add grilled chicken, shrimp, or tofu to the salad.
- Spice it up: Add a pinch of red pepper flakes to the dressing for a bit of heat.
- Fresh herbs: Garnish with fresh herbs like basil or oregano for added flavor.
- Customize: Feel free to adjust the amount of vegetables to your liking.
Enjoy this delicious and easy-to-make California Spaghetti Salad!