California Spaghetti Salad
A vibrant and nutritious pasta salad combining fresh vegetables and Italian dressing, perfect for picnics and gatherings.
Ingredients
Main Ingredients
- 8 oz spaghetti pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, sliced
- 1 cup bell peppers (red, yellow, or orange), diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives
- 1/4 cup fresh parsley, chopped
- 1/2 cup Italian dressing
- 1/4 cup grated Parmesan cheese
- to taste Salt and pepper
Instructions
Cooking Pasta
- Cook the spaghetti pasta according to the package instructions until al dente.
- Once cooked, drain and rinse under cold water to cool.
Mixing Ingredients
- In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, sliced cucumbers, diced bell peppers, thinly sliced red onion, black olives, and chopped parsley.
- Pour the Italian dressing over the salad ingredients and toss gently to coat everything evenly.
- Add the grated Parmesan cheese, salt, and pepper to taste, and mix well to combine all the flavors.
Chilling and Serving
- Chill the California Spaghetti Salad in the refrigerator for at least 1 hour to allow the flavors to meld together before serving.
- Once chilled, give the salad a final toss and garnish with additional parsley and Parmesan cheese before serving.
Notes
You can use whole wheat or gluten-free spaghetti for a healthier option. Add more vegetables like spinach, zucchini, or carrots for extra crunch and nutrition. If you like it spicy, consider adding chopped jalapeños or a dash of red pepper flakes to the salad.