If you need an easy side dish, California Spaghetti Salad has diverse textures & is a great summer salad recipe that tastes even better the next day!
1 pound thin spaghetti, broken into (roughly) a couple inch pieces
2 large tomatoes, chopped/diced
2 medium zucchini, diced
1 cucumber, chopped small
1 medium green pepper, diced
1 sweet red pepper, diced
1 red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Italian-Style salad dressing
¼ cup grated Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 teaspoon paprika
½ teaspoon celery seed
½ teaspoon garlic powder
2 teaspoons seasoning salt
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
Cook pasta according to package directions.
Drain well and rinse in cold water to stop cooking.
Transfer to a large bowl.
Add the vegetables (minus the onion, tomato and cucumber) and olives.
In a large mixing bowl, whisk together the dressing ingredients.
Stir in cucumbers and onion.
Drizzle over spaghetti mixture; toss to coat.
Cover and refrigerate for several hours or overnight for best flavor. Top with diced tomatoes. Serve with a slotted spoon. Enjoy!
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