Description
California Spaghetti Salad is a colorful, refreshing pasta dish perfect for any occasion, from potlucks to family dinners. Bursting with fresh vegetables like zucchini, bell peppers, and cherry tomatoes, this salad is tossed in a zesty Italian dressing that elevates its flavors. Quick to prepare in under 30 minutes, it’s an ideal choice for busy weeknights or last-minute gatherings. This versatile salad can be served as a light main course or a delightful side dish alongside grilled meats. With its vibrant presentation and customizable ingredients, California Spaghetti Salad is sure to impress your guests and family alike.
Ingredients
Scale
- 1 pound spaghetti (cooked and drained)
- 1 cup cherry tomatoes (halved)
- 1 cup zucchini (diced)
- 1 cup cucumber (diced)
- ½ cup red onion (thinly sliced)
- 1 cup broccoli florets (chopped)
- 1 cup bell peppers (any color, diced)
- ½ cup black olives (sliced)
- 1 cup Italian dressing
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and black pepper (to taste)
Instructions
- Cook the spaghetti in salted boiling water until al dente. Drain and rinse under cold water.
- Chop the vegetables: cherry tomatoes, zucchini, cucumber, red onion, broccoli, bell peppers, and black olives.
- In a small bowl, whisk together Italian dressing, Parmesan cheese, garlic powder, onion powder, basil, oregano, salt, and pepper.
- In a large mixing bowl, combine cooked spaghetti and chopped vegetables. Pour the dressing over and toss until well-coated.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 560mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg