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Refreshing California Spaghetti Salad Recipe
Clara

Refreshing California Spaghetti Salad

A vibrant pasta salad made with spaghetti, crisp vegetables, briny olives, and a zesty Italian dressing with sesame and poppy seeds. Perfect for potlucks, barbecues, and warm-weather gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb spaghetti, broken into 1-inch pieces
  • 1 medium cucumber, diced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/2 red onion, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup Italian dressing
  • 1 tbsp sesame seeds
  • 1 tsp poppy seeds
  • 1 tsp paprika
  • to taste salt and black pepper

Equipment

  • large pot
  • colander
  • large mixing bowl
  • small bowl
  • whisk or fork
  • knife
  • cutting board

Method
 

  1. Bring a large pot of salted water to a boil. Break spaghetti into 1-inch pieces and cook until al dente. Drain and rinse under cold water until cooled.
  2. In a large bowl, combine cooled spaghetti, cucumber, red and green bell peppers, cherry tomatoes, black olives, and red onion.
  3. In a small bowl, whisk together Italian dressing, sesame seeds, poppy seeds, paprika, salt, and pepper.
  4. Pour the dressing over the pasta and vegetables. Toss gently to coat. Sprinkle Parmesan on top and toss lightly.
  5. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

Notes

Chill the salad for at least 2 hours before serving to let the flavors meld. You can add extra vegetables like corn or carrots, or boost the protein with chickpeas, grilled chicken, or shrimp. For a lighter version, use a homemade vinaigrette with olive oil and vinegar.