California Spaghetti Salad

A delicious spaghetti salad filled with fresh summer veggies and olives.  Topped with a zesty italian dressing and parmesan cheese, this will be the hit of your next gathering!  

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It has been nothing but rain here in Utah for the past month!  It has been crazy.  I am grateful because we needed it but it is starting to get to be a little much.  I look forward to the summer time with the hot sun out, and barbecues!   The rain has put a damper on our summer barbecues.   But luckily it came out on Memorial Day.  Just so we could enjoy the day and have a family get together.

I made this spaghetti salad and it was amazing!

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My favorite part of the spaghetti salad was all of the amazing veggies packed inside.  It added so much texture, flavor and color to the pasta.  And I especially loved the olives thought out.  I could eat olives on my fingers for days. 🙂

I love using spaghetti in a pasta salad.  It is amazing with all of the fresh veggies popping up throughout.

The zesty italian dressing on top is soooooooo good.  It is perfect finishing touch to this pasta salad.  It is easy to make and so incredible!  I know that this California Spaghetti Salad will be a huge hit wherever it goes!

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4.2 from 6 reviews
California Spaghetti Salad
 
Prep time
Total time
 
A delicious spaghetti salad filled with fresh summer veggies and olives. Topped with a zesty italian dressing and parmesan cheese, this will be the hit of your next gathering!
Author:
Serves: 10-12
Ingredients
  • 1 pound thin spaghetti, broken into 1 inch pieces
  • 1 pint cherry tomatoes, chopped in half
  • 2 medium zucchini, diced
  • 1 large cucumber, diced
  • 1 medium green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 large red onion, diced
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • DRESSING:
  • 1 bottle (16 ounces) Italian salad dressing
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon sesame seeds
  • 1 teaspoon paprika
  • ½ teaspoon celery seed
  • ¼ teaspoon garlic powder
Instructions
  1. Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.
  2. To make the dressing: Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.

 Recipe adapted from Taste of Home

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Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. Awesome salad!!

  2. Kayren Evers says:

    I made this last night, let it set in the fridge overnight, I had it for lunch & it was so good. A light pasta salad with the fresh crunchy veggies. I also used whole wheat pasta, love it! Already have 3 friends sharing the recipe. Thank you for an awesome recipe!

  3. Bonnie Berry says:

    Love these recipes.

  4. KIMBERLEY FAYE HOLLAND says:

    IT LOOK SOOOO GOOD

  5. How long does this keep for? Interested in making it to take for lunches for the week!

  6. Janice Miller says:

    I make one similar to this. but it does not have as many vegetables. Just has: spaghetti, green bell pepper, tomatoes, cucumbers, red onion. Dressing is: 16 oz Italian (I use Zesty Italian) and 1 bottle of McCormick’s Salad Supreme. Really good. I will have to try yours also.

  7. What about adding cilantro?

  8. Angela Rodgers says:

    The veggie possibilities are endless, the others I add additional to yours are
    Broccoli
    Cauliflower
    Mushrooms

    I also add pepperoni either the small ones or cut the other ones in quarters

  9. I_Fortuna says:

    This is very good. I love the use of the celery seed which I have not tried before. Thanks! : )

  10. Hi, this recipe looks colourful, tasty and healthy☺ I love pasta so to eat more of it without feeling guilty and in a more healthy way is great! The only thing is I have always cooked zucchini and never eaten it raw…maybe I can slice it, saute it in some olive oil, salt and pepper and put in salad or I could substitute it with cucumber?

  11. I hate Italian dressing in anything. Can I use Miracle Whip or Mayo maybe? Anybody tried that? A lot of salads have Mayo in them.

  12. Hi, this salad looks great and so colorful too😊 I like red onion but it has a really strong aftertaste and I don’t want my breath tasting or smelling like onion. How can I make the onion less string before adding in the salad or what can I add to the salad to make it less strong? Thanks.

  13. Sheila Hall says:

    This is the second time I have made this salad. The first I left the noodles whole, the second I broke them up. Definitely better broken.
    I Love this salad. I did customize with yellow squash and no peppers. Still just as delicious!

  14. How many calories per serving? Going to try it!

  15. Just made it and it tastes great even before marinating. I had about 3/4 bottle Zesty Italian and about 1/4 bottle roasted tomato dressing so I combined them and it is fabulous.

  16. I love this salad! Am very interested in vegan recipes that contain protein. Salads are great but I need to find recipes with protein…..since my familly is slowly going in that direction.

  17. Hi, I was wondering if I could cook the vegetables first and add to the pasta?

    • Nope. You don’t need to cook them first. 🙂 Some will make it a few hours before to let the veggies soften in the dressing a bit.

  18. I made this and it was gone in two days! Absolutely amazing. The spices and flavors mingle together and make for an amazing salad. I added cooked shrimp as well, to add protein, and it was even better!

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