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Homemade California Spaghetti Salad photo

California Spaghetti Salad

A bright, crunchy spaghetti salad tossed in a zesty Italian dressing for easy make-ahead picnics and potlucks.
Print Recipe Save it
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings 12 servings

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Measuring cups and spoons
  • Whisk

Ingredients
  

  • 1 pound thin spaghetti broken into 1-inch pieces
  • 1 pint cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 red bell pepper diced
  • 1/2 red onion diced
  • 1 can black olives drained and sliced
  • 16 ounces Italian salad dressing one 16-ounce bottle
  • 1/4 cup Parmesan cheese grated
  • 1 tablespoon sesame seeds
  • 1 teaspoon paprika
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon garlic powder

Instructions
 

  • Cook the broken spaghetti in a large pot of salted boiling water according to package directions until al dente; drain in a colander and rinse with cold water to stop cooking.
  • Place the cooled spaghetti in a large mixing bowl.
  • Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, diced red onion, and drained sliced black olives to the bowl with the pasta.
  • In a small bowl or measuring cup, whisk together the 16-ounce Italian dressing, grated Parmesan, sesame seeds, paprika, celery seed, and garlic powder until well combined.
  • Pour the dressing mixture over the pasta and vegetables and toss gently until everything is evenly coated.
  • Cover the salad and refrigerate for 3 hours or overnight to allow flavors to meld before serving.

Notes

  • Refrigerate for at least 3 hours for best flavor.
  • Use a 16-ounce bottle of Italian dressing as listed.
  • Break spaghetti into 1-inch pieces before cooking.
  • Rinse pasta with cold water to cool it quickly.