CALIFORNIA SPAGHETTI SALAD

Table of Contents

This refreshing salad is perfect for warm weather, outdoor gatherings, or simply a quick and easy lunch or dinner. With its tender spaghetti, juicy cherry tomatoes, crunchy cucumbers, and creamy avocado, this salad is a true celebration of California’s fresh, local ingredients.

Prep Time: 15-20 minutes
Cook Time: 8-10 minutes (for spaghetti)
Total Time: 23-30 minutes

INGREDIENTS :

1 lb spaghetti, cooked and drained

1 1/2 cups cherry tomatoes, halved

1 cucumber, diced

2 zucchini, diced

1 green bell pepper, diced

1 red bell pepper, diced

1 red onion, diced

1 can sliced black olives, drained

For the dressing:

1 bottle Italian dressing

1/2 cup parmesan cheese, grated

1 tablespoon sesame seeds

1 teaspoon paprika

1/2 teaspoon celery seed

1/4 teaspoon garlic powder.

PREPARATION :

Cook spaghetti according to directions on package, and drain and rinse in cold water.

In a large bowl, combine zucchini, tomatoes, cucumber, bell peppers, onion, and black olives.

In a small bowl, whisk together Italian dressing, sesame seeds, parmesan cheese, paprika, celery seed, and garlic powder.

Add cooked spaghetti to vegetables and olives, then add dressing and toss together thoroughly.

Cover and set in refrigerator to chill for at least 3 hours. Serve chilled and enjoy!

Tips and Variations

1. Use fresh ingredients: Fresh vegetables, herbs, and citrus juice make a big difference in the flavor and texture of this salad.
2. Customize the dressing: Adjust the amount of lemon juice, red wine vinegar, and olive oil to taste.
3. Add protein: Grilled chicken, salmon, or tofu can be added to make this salad more substantial.
4. Mix and match vegetables: Feel free to substitute or add other vegetables, such as bell peppers, zucchini, or carrots.
5. Make it ahead: Prepare the salad up to a day in advance, but wait to dress it until just before serving.
6. Use leftover spaghetti: This salad is a great way to repurpose leftover spaghetti from last night’s dinner.