California Spaghetti Salad
When it comes to pasta salads, the pasta is usually the star of the show, but that’s not quite the case with this colorful dish. This California Spaghetti Salad is packed with so many garden-fresh veggies and so many delicious flavors and bright colors that it’s almost impossible not to steal the show! It’s a vibrant, crunchy summer salad that you can’t get enough of.
This side dish is packed with crunchy veggies: zucchini, cucumbers, peppers, onions, tomatoes… and a few olives. Everything is mixed with tender spaghetti and a spicy Italian dressing.It’s not often that you see spaghetti in a cold pasta salad, but it’s about time we all gave it a better try. It works so well in this recipe; It still makes for an enjoyable chewing experience, but most of the lettuce’s flavor and texture comes from all those fresh greens. He’s more of a background character than Fusilli or Penne, but in the end he strikes the perfect balance.
This is one of those versatile recipes that you can always count on when you need to empty the fridge. If you don’t have all of these special veggies on hand, you can swap them out as needed and still get a great result.Do you have yellow squash? Begin. green onions? It will be fine. No cucumber?Replace celery. I promise… almost everything works!
Ingredients:
1 pound 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 of black olives, sliced and drained
For the salsa:
1 bottle of Italian salsa
1/2 cup grated parmesan
1 tablespoon seeds
sesame seeds 1 teaspoon
paprika 1/2 teaspoon
celery seeds 1/4 teaspoon
garlic powder Method:
Cook the spaghetti according to package directions, drain and rinse with cold water.
In a large bowl, combine zucchini, tomatoes, cucumber, bell pepper, onion, and black olives.
In a small bowl, combine the Italian seasoning, sesame seeds, parmesan, paprika, celery seeds, and garlic powder.
Add the cooked spaghetti to the vegetables and olives, then add the vinaigrette and mix well. Cover to harden and refrigerate for at least 3 hours. Serve cold and enjoy!
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