You’ve probably heard of pasta salad. Most people use smaller pasta shapes in their pasta salad. We say – why not go bigger? California spaghetti salad is the perfect pasta salad for a warm summer day. You don’t have to worry about it going bad in the sun because all the ingredients are picnic-friendly. Plus, it won’t take long to eat the whole bowl!
As the pasta sits with all the other ingredients, it will soak up the flavors and become even more delicious. You can eat it immediately after assembling, or save it for the next day. It will make a great side dish, main dish, or snack. Not to mention, it is so quick and easy to make.
How to make California Spaghetti Salad?
Cook spaghetti until al dente according to the package instructions.
Rinse and drain the spaghetti. Set aside.
Cut up some tomatoes.
Cut up some cucumbers.
Cut up some olives.
Peel and grate some carrots.
Cut up some avocado.
Cut up some pepperoncini.
Mix all of the ingredients in a large bowl.
Add Italian seasoning and dressing of your choice, and mix.
Chill before serving.
Can I serve California spaghetti salad right away?
California spaghetti salad should not be served right away. You should chill the salad for an hour or two in the fridge before serving. We recommend giving it two hours if you have the time. It will taste better if you let the spaghettini sit in the seasoning for a while and let all the flavors mix.
Can I make California spaghetti salad not spicy?
California spaghetti salad rarely turns out spicy! Pepperoncini peppers are actually not very spicy at all. If you want to up the spice, you can use spices in powder form, or even cut up some fresh spicy peppers. And, if you don’t want it to be spicy, keep the recipe as it is.
Can I add cheese to my California spaghetti salad?
Cheese makes everything better. That is especially so if we’re talking about pasta. Since this recipe is using spaghetti, Italian seasoning, and olives, the dish will have an Italian flavor. Parmesan cheese would go very well with the ingredients. If you want something milder and less flavorful, go for mozzarella. And, if you want to add salt to your dish, use feta cheese.
- 1 pound thin spaghetti broken into 1 inch pieces
- 1 pint cherry tomatoes chopped in half
- 2 zucchini medium, diced
- 1 cucumber large, diced
- 1 green bell pepper medium, diced
- 1 red bell pepper diced
- 1 red onion large, diced
- 2 cans ripe olives 2-¼ ounces each sliced, drained
1 bottle Italian salad dressing 16 ounces
1/4 cup Parmesan cheese grated
1 tablespoon sesame seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
Cook the pasta according to package directions. Drain using a colander and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.
To make the dressing:
Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.