How to Make California Spaghetti Salad

Prepare Pasta Foundation

Cook and cool spaghetti for the perfect texture base.

Combine Fresh Components

Add colorful vegetables for crunch, flavor and visual appeal.

Create Signature Dressing

Mix Italian dressing with seasonings for depth of flavor.

Chill for Flavor Development

Allow time for flavors to meld and enhance the overall taste.

Baking Tips

For the best texture, cook the pasta just until al dente as it will continue to absorb dressing while chilling.

Make this up to 24 hours in advance for even better flavor, adding a small amount of additional dressing before serving if needed.

Add diced avocado just before serving for a true California touch.

For a protein boost, add grilled chicken, shrimp, or cubed salami.

Use whole wheat pasta for additional fiber and nutrition.

California Spaghetti Salad

Name: California Spaghetti Salad
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: Italian-American, Californian
Ingredients: 1 pound thin spaghetti, broken into thirds; 2 tablespoons salt for pasta water; 2 cucumbers, seeded and diced; 2 medium tomatoes, diced; 1 large red bell pepper, diced; 1 large yellow bell pepper, diced; 1 large red onion, diced; 1 can (6 oz) sliced black olives, drained; 1/2 cup grated Parmesan cheese; 1 tablespoon sesame seeds; 1 teaspoon paprika; For the dressing:; 1 bottle (16 oz) Italian salad dressing; 1/4 cup grated Parmesan cheese; 1 tablespoon sesame seeds; 2 teaspoons paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon celery salt; 1/4 teaspoon cayenne pepper (optional); 2 tablespoons fresh parsley, chopped

A refreshing pasta salad with a vibrant California twist. Tender spaghetti tossed with colorful vegetables, zesty Italian dressing, and savory Parmesan cheese creates a perfect side dish for barbecues, potlucks, or a light summer meal.

Prep Time

20 Minutes

Cook Time

10 Minutes

Total Time

2H30 Minutes

Chef

JUE

Ingredients

Custard Cream

1 pound thin spaghetti, broken into thirds

2 tablespoons salt for pasta water

2 cucumbers, seeded and diced

2 medium tomatoes, diced

1 large red bell pepper, diced

1 large yellow bell pepper, diced

1 large red onion, diced

1 can (6 oz) sliced black olives, drained

1/2 cup grated Parmesan cheese

1 tablespoon sesame seeds

1 teaspoon paprika

For the dressing:

1 bottle (16 oz) Italian salad dressing

1/4 cup grated Parmesan cheese

1 tablespoon sesame seeds

2 teaspoons paprika

1/2 teaspoon garlic powder

1/2 teaspoon celery salt

1/4 teaspoon cayenne pepper (optional)

2 tablespoons fresh parsley, chopped

Instructions

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the broken spaghetti. Cook according to package directions until al dente, usually 8-10 minutes.

Drain the pasta and rinse under cold water until completely cooled. Drain well and transfer to a large mixing bowl.

Add the diced cucumbers, tomatoes, red and yellow bell peppers, red onion, and black olives to the bowl with the pasta.

In a separate bowl, combine all dressing ingredients: Italian dressing, 1/4 cup Parmesan cheese, 1 tablespoon sesame seeds, 2 teaspoons paprika, garlic powder, celery salt, optional cayenne pepper, and chopped parsley. Whisk until well combined.

Pour the dressing over the pasta mixture and toss until everything is evenly coated.

Sprinkle the top with the remaining 1/2 cup Parmesan cheese, 1 tablespoon sesame seeds, and 1 teaspoon paprika.

Cover and refrigerate for at least 2 hours or overnight to allow the flavors to meld together.

Before serving, toss the salad again and adjust seasoning if needed.

California Spaghetti Salad

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make California Spaghetti Salad

California Spaghetti Salad

Ingredients

Instructions