California Spaghetti Salad is a vibrant and flavorful dish that combines al dente spaghetti with a medley of fresh vegetables, all tossed in a zesty Italian dressing. Here's a unique take on this classic recipe:
Ingredients:
For the Salad:
400–500 grams spaghetti
1½ cups cherry tomatoes, halved
1 cucumber, diced
2 zucchinis, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, finely chopped
1 can (approximately 2.25 ounces) sliced black olives, drained
For the Dressing:
1 bottle (16 ounces) Italian dressing
½ cup grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon paprika
½ teaspoon celery seeds
½ teaspoon garlic powder
Instructions:
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
Drain the spaghetti and rinse under cold water to halt the cooking process. Set aside.
Prepare the Vegetables:
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced zucchinis, green and red bell peppers, finely chopped red onion, and drained black olives.
Mix the Dressing:
In a separate bowl, whisk together the Italian dressing, grated Parmesan cheese, sesame seeds, paprika, celery seeds, and garlic powder until well combined.
Assemble the Salad:
Add the cooled spaghetti to the bowl with the mixed vegetables.
Pour the dressing over the spaghetti and vegetables.
Toss everything together until the pasta and vegetables are evenly coated with the dressing.
Chill and Serve:
Cover the bowl with plastic wrap and refrigerate for at least 3 hours to allow the flavors to meld.
Before serving, give the salad a gentle toss to redistribute the dressing.
This California Spaghetti Salad is a refreshing and hearty dish, perfect for potlucks, picnics, or as a side for your favorite grilled meats. The combination of crisp vegetables and tangy dressing makes it a crowd-pleaser that's both nutritious and delicious.
