Sat. Jul 20th, 2024

This California Spaghetti Salad is a fresh and vibrant dish packed with cherry tomatoes, cucumbers, bell peppers, and black olives, all tossed with spaghetti in a zesty Italian dressing. It’s a perfect side dish for any meal and easy to make ahead for gatherings.


1 pound thin spaghetti broken into 1 inch pieces

1 pint cherry tomatoes chopped in half

2 zucchini medium, diced

1 cucumber large, diced

1 green bell pepper medium, diced

1 red bell pepper diced

1 red onion large, diced

2 cans ripe olives 2-ΒΌ ounces each sliced, drained


1 bottle Italian salad dressing 16 ounces

1/4 cup Parmesan cheese grated

1 tablespoon sesame seeds

1 teaspoon paprika

1/2 teaspoon celery seed

1/4 teaspoon garlic powder




Cook the pasta according to package directions. Drain using a colander and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.

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.


By astrit

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