Description
California Spaghetti Salad is a vibrant and refreshing pasta salad packed with colorful vegetables, black olives, and Parmesan cheese, all tossed in a zesty Italian dressing. Perfect for summer picnics or as a light side dish, this salad combines the satisfying bite of al dente spaghetti with a medley of fresh produce and flavorful seasonings, delivering a delicious and easy-to-make meal that can be enjoyed chilled.
Ingredients
Scale
Salad Ingredients
- 12 ounces spaghetti, broken in half
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup sliced black olives
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 cup diced avocado or shredded carrots
Dressing and Seasonings
- 1 bottle (16 ounces) Italian dressing
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the broken spaghetti and cook according to package instructions until it is al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool the spaghetti completely. Drain again to remove excess water.
- Prepare the Vegetables: While the pasta cooks and cools, halve the cherry tomatoes, dice the cucumber, green and red bell peppers, finely chop the red onion, and slice the black olives.
- Combine Ingredients: Transfer the cooled spaghetti to a large mixing bowl. Add the cherry tomatoes, cucumber, green and red bell peppers, red onion, black olives, and grated Parmesan cheese to the bowl.
- Add Dressing and Seasonings: Pour the entire bottle of Italian dressing over the pasta and vegetable mixture. Sprinkle in the garlic powder, black pepper, and dried oregano evenly over the salad.
- Toss the Salad: Toss all ingredients thoroughly until the spaghetti and vegetables are evenly coated with the dressing and seasonings.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the pasta to absorb the dressing.
- Serve: Before serving, toss the salad again to redistribute any settled dressing. Adjust seasoning with extra salt, pepper, or Italian dressing if needed. Optionally, fold in diced avocado or shredded carrots for added texture and flavor.
Notes
- This salad tastes even better after chilling for several hours, allowing the pasta to absorb the dressing thoroughly.
- Optional additions like diced avocado, shredded carrots, or cubed mozzarella can enhance flavor and texture.
- If the salad seems dry after refrigeration, add a little more Italian dressing and toss well before serving.
