Description

California Spaghetti Salad with Fresh Veggies is a vibrant, refreshing pasta salad perfect for warm weather gatherings. This colorful dish combines al dente spaghetti with crisp tomatoes, bell peppers, cucumber, red onion, and olives, all tossed in tangy Italian dressing and enhanced with flavorful spices and Parmesan cheese. Chilled for a few hours, it offers a delightful mix of textures and bright flavors that make for a satisfying and easy-to-make side or light meal.

Ingredients

Scale

Pasta

1 pound thin spaghetti

Vegetables

2 medium ripe tomatoes, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 cucumber, diced
1 red onion, diced
1 can (2.25 ounces) sliced ripe olives, drained

Dressing and Seasoning

1 bottle (8 ounces) Italian salad dressing
1/4 cup grated Parmesan cheese
2 teaspoons sesame seeds
1 teaspoon poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/4 teaspoon garlic powder

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Instructions

Cook Spaghetti: Boil salted water in a large pot and cook the thin spaghetti for 9 to 10 minutes until al dente. Drain the pasta and rinse it under cold water to stop cooking and cool the noodles.
Prepare Vegetables: Dice the tomatoes, green and red bell peppers, cucumber, and red onion into bite-sized pieces. Drain the canned sliced ripe olives thoroughly.
Combine Ingredients: In a large mixing bowl, add the cooled spaghetti, diced vegetables, and olives. Gently toss to combine everything evenly.
Add Dressing: Pour the entire bottle of Italian salad dressing over the pasta and vegetable mixture. Toss well to coat all ingredients with the flavorful dressing.
Season and Add Cheese: Sprinkle in the grated Parmesan cheese, sesame seeds, poppy seeds, paprika, celery seed, and garlic powder. Toss gently again to distribute the seasoning evenly throughout the salad.
Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 2 hours before serving. This allows the flavors to meld together. Toss the salad once more before serving chilled.

Notes

Be sure to rinse the pasta with cold water after cooking to cool it down and prevent clumping.
Adjust the amount of Italian dressing based on your preference for sauciness.
This salad can be made a day ahead, but add the Parmesan and seeds just before serving for best texture.
Use fresh vegetables for the best flavor and crunch.
For a gluten-free version, substitute spaghetti with gluten-free pasta.