Description
This California Spaghetti Salad is a refreshing and colorful pasta salad perfect for summer gatherings. With a medley of fresh vegetables, Parmesan cheese, and a zesty Italian dressing, it’s a crowd-pleaser that can be made ahead of time.
Ingredients
Scale
For the salad:
- 12 ounces spaghetti (broken in half)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red bell pepper (diced)
- 1/2 cup green bell pepper (diced)
- 1/2 cup red onion (thinly sliced)
- 1/2 cup sliced black olives
- 1/4 cup grated Parmesan cheese
For the dressing:
- 1 cup Italian dressing
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Cook the spaghetti: Cook spaghetti until al dente, then cool under cold water.
- Prepare the salad: Combine spaghetti, tomatoes, cucumber, bell peppers, onion, olives, and Parmesan in a bowl.
- Make the dressing: Whisk together Italian dressing, garlic powder, oregano, paprika, salt, and pepper.
- Toss everything: Pour dressing over salad, toss to coat. Chill for at least 1 hour.
- Serve: Toss again before serving.
Notes
- This salad can be made a day ahead.
- Enhance with avocado or feta cheese.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 440mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg