Description
This California Spaghetti Salad is a chilled pasta dish loaded with fresh vegetables and tossed in Italian dressing, making it ideal for summer meals and gatherings.
Ingredients
Scale
- 1 pound spaghetti, cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 1 large cucumber, sliced
- 1 large red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 medium zucchini, diced
- 1 large red onion, diced
- 2 cans sliced black olives (2¼ ounces each), drained
- 1 bottle Italian dressing (16 ounces)
- ¼ cup grated Parmesan cheese
- ½ teaspoon celery seed
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
Instructions
- Cook the spaghetti in salted water until just tender, then drain and rinse with cold water.
- Chop all vegetables into even pieces while the pasta cools.
- Combine spaghetti, vegetables, and olives in a large bowl.
- Add Italian dressing, Parmesan cheese, celery seed, paprika, and garlic powder.
- Toss until evenly coated.
- Cover and refrigerate for at least three hours before serving.
Notes
- Chill the salad long enough for the flavors to blend.
- Stir once before serving to redistribute the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg