California Spaghetti Salad
California Spaghetti Salad combines fresh veggies and tender spaghetti in a delicious Italian dressing—ideal for potlucks and family dinners.
Ingredients
- 1 pint cherry tomatoes cut in half
- 1 large cucumber diced
- 1 large zucchini diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 red onion diced
- 1 pound of thin spaghetti broken into pieces
- 2 small cans of sliced black olives
- Dressing:
- 1 bottle Italian dressing
- ¼ cup Parmesan cheese grated or shredded
- 1 tsp paprika
- ½ tsp celery seed
- ¼ tsp garlic powder
Instructions
- Cook the spaghetti according to the package instructions.
- While the pasta cooks, dice all the vegetables and place them in a large bowl.
- Rinse and drain the cooked pasta, then add it to the bowl with the vegetables.
- In a separate bowl, whisk together the Italian dressing, paprika, celery seed, and garlic powder.
- Stir the grated Parmesan cheese into the dressing mixture.
- Pour the dressing over the pasta and vegetables, mixing everything until evenly coated.
- Cover the salad with plastic wrap and refrigerate for at least 3 hours or overnight for the best flavor.