Spaghetti Salad Recipe
This California Spaghetti Salad is a vibrant, make-ahead side dish that I’ve perfected over dozens of summer potlucks. The combination of tender spaghetti chunks, crisp garden vegetables, and zesty Italian dressing creates an addictive pasta salad that’s both refreshing and satisfying. In my tests, letting it marinate overnight deepens the flavors dramatically, making it a standout for any gathering.
PrintSpaghetti Salad Recipe
Ingredients
Scale
- 1 pound spaghetti, cut into 1-inch chunks
- 1 pint cherry tomatoes, half-chopped
- 1 big sliced cucumber
- 1 big diced red pepper
- 2 medium diced zucchini
- 2 cans (2 1/4 ounces) drained sliced black olives
- 1 medium diced bell pepper
- 1 bottle of Italian dressing (16 oz.)
- 1/4 cup grated Parmesan cheese
- 1 big diced red onion
- 1/2 teaspoon celery seed
- 1 paprika teaspoon
- 1/4 teaspoon garlic powder
Instructions
- Cook the pasta as directed on the packet. Rinse in cold water after draining.
- In a large mixing bowl, combine cherry tomatoes, zucchini, cucumber, red onion, olives, green and red pepper.
- To prepare the dressing, combine all of the ingredients in a mixing bowl. Parmesan cheese, Italian salad dressing, celery seeds, paprika, sesame seeds, garlic powder, and paprika
- Toss the salad in the dressing until it is well coated.
- Refrigerate for 3 hours or overnight after covering with plastic wrap.
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