Description
California Spaghetti Salad with Fresh Veggies is a vibrant, refreshing pasta salad featuring thin spaghetti tossed with fresh tomatoes, cucumbers, colorful bell peppers, red onions, and olives. Dressed in flavorful Italian dressing and enhanced with Parmesan cheese and a unique blend of sesame seeds, poppy seeds, and spices, this salad is perfect for a light lunch, picnic, or side dish at gatherings.
Ingredients
Scale
Pasta
- 1 pound of thin spaghetti
Vegetables
- 2 medium ripe tomatoes, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 cucumber, diced
- 1 red onion, diced
- 1 can (2.25 ounces) of sliced ripe olives, drained
Dressing and Seasonings
- 1 bottle (8 ounces) of Italian salad dressing
- 1/4 cup of grated Parmesan cheese
- 2 teaspoons of sesame seeds
- 1 teaspoon of poppy seeds
- 1/2 teaspoon of paprika
- 1/4 teaspoon of celery seed
- 1/4 teaspoon of garlic powder
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the thin spaghetti and cook for 9 to 10 minutes or until al dente. Drain the spaghetti and rinse it under cold running water to stop cooking and cool it down.
- Prepare the vegetables: Dice the tomatoes, green and red bell peppers, cucumber, and red onion into bite-sized pieces. Drain the sliced ripe olives from their can.
- Combine ingredients: In a large bowl, place the cooled spaghetti, diced vegetables, and olives. Toss gently to mix evenly.
- Add the dressing: Pour the entire bottle of Italian salad dressing over the mixture. Toss the salad carefully to ensure every ingredient is coated in the dressing.
- Season the salad: Sprinkle the grated Parmesan cheese, sesame seeds, poppy seeds, paprika, celery seed, and garlic powder over the salad. Toss gently to distribute the seasoning throughout.
- Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours to allow flavors to meld. Toss again gently before serving to redistribute the dressing and seasonings.
Notes
- For best flavor, prepare the salad a few hours ahead to allow the dressing to infuse with the vegetables and pasta.
- You can substitute Italian dressing with a homemade vinaigrette if desired.
- Add fresh herbs like basil or parsley for an extra burst of flavor.
- If you prefer a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Make sure to rinse the spaghetti well after cooking to prevent it from sticking together in the salad.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and No-Cook
- Cuisine: California
