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!

Ingredients

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

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DRESSING:

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

Instructions

Cook pasta according to package directions.

Drain well and rinse in cold water to stop cooking.

Transfer to a large bowl.

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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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