California Spaghetti Salad

A chilled pasta salad loaded with crisp vegetables, Italian dressing, and Parmesan — great for BBQs, meal prep, or hot weather dinners.

Ingredients

Salad

• 1 lb spaghetti
• 1½ cups cherry tomatoes, halved
• 1 cucumber, diced
• 2 zucchini, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 red onion, finely chopped
• 1 can sliced black olives, drained
• 1 cup shredded Parmesan cheese

Dressing

• 1 bottle Italian dressing (about 16 oz)
• 1 tsp sesame seeds
• 1 tsp paprika
• ¼ tsp celery seed
• ½ tsp garlic powder

Instructions

1. Cook spaghetti until al dente. Rinse under cold water and drain well.
2. In a large bowl, combine all chopped vegetables and olives.
3. Whisk together the Italian dressing, sesame seeds, paprika, celery seed, and garlic powder.
4. Toss spaghetti with vegetables and dressing until evenly coated.
5. Stir in Parmesan cheese.
6. Cover and chill for at least 2 hours before serving.

Tips

• Tastes even better the next day.
• Add grilled chicken, salami, or chickpeas for extra protein.
• Use thin spaghetti if you prefer a lighter texture.
• Fresh parsley or basil adds a nice finish.

Serving Ideas

Pairs well with:

• grilled burgers
• BBQ chicken
• garlic bread
• picnic sandwiches