This refreshing California Spaghetti Salad is a colorful, flavor-packed dish perfect for potlucks, picnics, or a light summer meal. Loaded with crisp veggies, tender pasta, and a zesty Italian dressing, it’s a crowd-pleaser that’s easy to make and even better after chilling!

Ingredients

For the Salad:

• 1 lb spaghetti, broken into thirds
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 (2.25 oz) can sliced black olives, drained
• Optional: 1/2 cup shredded carrots or diced zucchini

For the Dressing:

• 1 (16 oz) bottle Italian dressing (or homemade, see below)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon sesame seeds
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• Salt and pepper, to taste

Optional Homemade Italian Dressing:

• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper
• Salt and black pepper, to taste

Instructions

1. Cook the Pasta:

• Cook the spaghetti according to package instructions until al dente.
• Drain and rinse under cold water to cool. Set aside.

1. Prepare the Vegetables:

• While the pasta cooks, chop the cherry tomatoes, cucumber, bell peppers, and red onion.
• Drain the black olives and prepare any optional veggies like carrots or zucchini.

1. Assemble the Salad:

• In a large mixing bowl, combine the cooled spaghetti, chopped vegetables, and black olives.

1. Make the Dressing:

• If using bottled dressing, whisk together the Italian dressing, Parmesan cheese, sesame seeds, paprika, celery seed, salt, and pepper in a medium bowl or measuring cup.
• For homemade dressing, whisk together olive oil, red wine vinegar, garlic powder, onion powder, oregano, basil, crushed red pepper, salt, and pepper until well combined.

1. Combine and Chill:

• Pour the dressing over the pasta and vegetable mixture.
• Toss thoroughly to ensure everything is evenly coated.
• Cover and refrigerate for at least 2 hours (or overnight for best flavor). Stir before serving.

1. Serve:

• Serve chilled as a side dish or light main course. Perfect for barbecues, potlucks, or meal prep!

Tips for Success

• Make Ahead: This salad tastes even better the next day, making it ideal for preparing in advance.
• Customize: Add protein like grilled chicken or feta cheese for a heartier dish.
• Storage: Keep in an airtight container in the fridge for up to 3-4 days. Stir before serving to redistribute the dressing.

Scaling the Recipe

• For a Crowd: Double the ingredients and use a larger bowl. Adjust seasoning to taste.
• Smaller Batch: Halve the ingredients for a smaller group, keeping the same ratios for the dressing.

Enjoy this bright and zesty California Spaghetti Salad at your next gathering! 🌞🍝

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