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CALIFORNIA SPAGHETTI SALAD

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California Spaghetti Salad is a great summer salad recipe that tastes even better the next day if you need a simple side dish for a potluck or picnic. It has a variety of textures, is filled with pasta and zucchini, and is a great summer salad recipe that tastes even better the next day!

Since you may, make a better pasta salad. This California Spaghetti Salad is larger, healthier, easier, and more powerful than the previous version. Seriously, I created this for the first time for a family picnic a few years back, and everybody swooned. It can sound dramatic, but it is accurate. Nobody expects spaghetti in a pasta salad – it’s special and soothing.

This salad is extra special since it contains zucchini, and zucchini season is just around the corner! Using seasonal vegetables is always a bonus in my book. The perfect time to have some great-tasting fresh vegetables is during the summer.

This California spaghetti salad is ideal for a picnic, as it is crowd-pleasing and simple to prepare ahead of time. All of my favorite summer side dish ingredients combined in one dish.

INGREDIENTS NEEDED FOR THIS SALAD:

400 to 500 grams.Of spaghetti.

1½ Cups. Of cherry tomatoes, I cut them into halves.

1 diced cucumber.

2 diced zucchini.

1 diced green bell pepper.

1 diced red bell pepper.

1 diced red onion.

A Can. Of sliced black olives, you need to drain it before using.

FOR THE DRESSING, I USED:

1 bottle.Of Italian dressing.

½ Cup.Of grated parmesan cheese.

1 large spoon.Of sesame seeds.

1 small spoon.Of paprika.

½¼ small spoon.Of celery seed.

¼ small spoon.Of garlic powder.

DIRECTIONS:

Step 1:

I cooked the spaghetti according to package instructions, then I drained and rinsed it under cool water.

Step 2:

After that, I combined the dices veggies; zucchini, cherry tomatoes, green and red bell peppers, red onion, cucumber, and black olives in a big mixing bowl.

Step 3:

And for the dressing, I whisked together Italian dressing, sesame seeds, grated parmesan cheese, paprika, celery seed, and garlic powder in another mixing bowl.

Step 4:

To finish, I tossed the cooked spaghetti with diced vegetables and olives, then I poured the dressing over them and tossed all the ingredients well.

Step 5:

I placed the bowl in the fridge for at least 3 hours after covering it with plastic wrap.

I HOPE THAT YOU’LL ENJOY THIS EASY SALAD, IT’S NUTRITIOUS AND SO RICH!! THE KIDS ALSO WILL LOVE IT BECAUSE OF THE COLORFUL VEGGIES!! SO TRY IT AS SOON AS POSSIBLE YOU CAN!!

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