California Spaghetti Salad
– Usually when it comes to pasta salad, the star of the show is, well, the pasta, but that’s not quite the case with this colorful dish. This California Spaghetti Salad is loaded with so many garden fresh veggies, and bursting with so many delicious flavors and vibrant colors, it’s nearly impossible for them to not steal the show! It’s a vibrant and crunchy summery salad that we just can’t get enough of.
– This side dish is full of so many crisp veggies: zucchini, cucumber, bell peppers, onion, tomatoes… and a few olives too. It’s all tossed with tender spaghetti and a zesty Italian-style dressing. You don’t frequently see spaghetti in a chilled pasta salad, but it’s time that we all give it more of a chance. It works so well in this recipe; it still provides that comforting chewiness but the bulk of the flavor and texture of the salad comes from all of those fresh veggies. It’s more of a supporting character than a fusilli or a penne might be, but in the end, it creates the perfect balance.
– This is one of those versatile, “use-it-up” recipes that you can always depend on when you need to clear out the fridge. If you don’t have all of these particular veggies on hand, you can really switch it up as needed and still end up with a great result. Have some yellow squash? Throw it in. A little green onion? That’ll do nicely. No cucumber? Swap in some celery. We promise… it pretty much all works!
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!
Frequently Asked Questions:
Can I use whole wheat or gluten-free pasta in this recipe?
Yes, you can substitute whole wheat or gluten-free pasta based on your dietary preferences.
Is it necessary to rinse the cooked spaghetti in cold water?
Rinsing the spaghetti in cold water helps stop the cooking process and cools the pasta quickly, maintaining its texture for the salad.
Can I make the Italian dressing from scratch instead of using a bottled one?
Absolutely, making homemade Italian dressing is a great option for a more personalized flavor.
Are there any other vegetables I can add or substitute in this salad?
Feel free to customize the salad by adding or substituting veggies like yellow squash, green onions, or celery.
How long can I keep the California Spaghetti Salad in the refrigerator?
The salad can be refrigerated for up to 2-3 days.
However, for the best texture, it’s recommended to consume it within the first day or two.
Can I serve this salad warm instead of chilled?
While it’s traditionally served chilled, you can enjoy it warm if you prefer.
Keep in mind that chilling enhances the flavors.
Is there a specific type of paprika recommended for the dressing?
You can use sweet, smoked, or hot paprika based on your spice preference.
Can I add grilled chicken or shrimp to make it a complete meal?
Yes, grilled chicken or shrimp would make a great addition, turning the salad into a hearty main dish.
Can I prepare the dressing in advance and store it separately?
Yes, you can prepare the dressing ahead of time and store it in a sealed container in the refrigerator until ready to use.
Is there a low-fat option for the dressing?
You can opt for a light or low-fat Italian dressing to reduce the overall fat content of the salad.