California Pasta Salad
A vibrant, make-ahead pasta salad loaded with crisp vegetables and tossed in a zesty homemade red wine vinaigrette. Perfect for potlucks, picnics, and parties!
⏱️ Time
- Prep Time: 15 minutes
- Cook Time (includes chilling): 2 hours 25 minutes
- Total Time: 2 hours 40 minutes
- Servings: 16 (1-cup servings)
Ingredients
For the Salad:
- 1 lb thin spaghetti, broken into thirds
- 2 medium zucchini, diced
- 1 pint grape tomatoes, halved
- 1 large hothouse cucumber, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 red onion, diced (optional)
- 1 (6.5 oz) can sliced black olives, drained
For the Dressing:
- 1 cup olive oil
- ½ cup red wine vinegar
- ¼ cup grated Parmesan cheese
- 1 tbsp sesame seeds
- 2 tsp dried oregano
- 2 tsp poppy seeds
- ¼ tsp garlic powder or 2 cloves fresh garlic, minced
- 1 tsp paprika
- ½ tsp celery seed
- ¼ tsp salt (or more to taste)
Q1: Can I use a different pasta instead of spaghetti?
A: Yes! While this recipe features thin spaghetti for a fun twist, you can use rotini, penne, bowtie, or orzo if preferred. Just aim for bite-sized shapes that hold up well to dressing and veggies.
Instructions
1. Make the Dressing:
In a jar or bowl, whisk together olive oil, red wine vinegar, Parmesan, sesame seeds, oregano, poppy seeds, garlic, paprika, celery seed, and salt. Set aside to let the flavors meld.
2. Cook the Pasta:
Bring 4 quarts of salted water to a boil. Add broken spaghetti and cook for about 9 minutes or until al dente. Drain and rinse under cold water.
3. Prep the Veggies:
Dice the zucchini, cucumber, and bell peppers. Halve the grape tomatoes and drain the olives. Dice red onion if using.
4. Combine:
In a large bowl, mix pasta with vegetables and olives. Pour dressing over (you may not need it all). Toss gently to coat.
5. Chill:
Cover and refrigerate for at least 2 hours, or overnight for best flavor.
Q2: How long does this pasta salad keep?
A: It keeps well in the fridge for up to 4 days. You can even make it 3 days in advance for easy entertaining—just give it a gentle toss before serving.
Notes
- Breaking the spaghetti helps it cook faster and makes it easier to mix and eat.
- No olives? Skip them or substitute with chopped artichoke hearts or capers.
- Use cherry or Roma tomatoes if grape tomatoes aren’t available.
Nutrition (Per 1 Cup Serving)
- Calories: 257
- Protein: 5g
- Carbs: 26g
- Fat: 15g
- Fiber: 2g
- Sugar: 3g
- Sodium: 70mg
- Vitamin C: 25mg