ADVERTISEMENT
1. Cook the Spaghetti:
• Cook the spaghetti according to package instructions until al dente. Drain and rinse in cold water to cool the pasta and prevent sticking.
2. Prepare the Vegetables:
• In a large mixing bowl, combine the diced zucchini, halved cherry tomatoes, green and red bell peppers, diced red onion, cucumber, and drained black olives.
3. Make the Dressing:
• In a separate mixing bowl, whisk together the Italian dressing, grated Parmesan cheese, sesame seeds, paprika, celery seeds, and garlic powder until well combined.
4. Combine Ingredients:
• Add the cooked spaghetti to the bowl of chopped vegetables and olives. Pour the prepared dressing over the pasta and vegetables.
5. Toss and Chill:
• Toss everything together until all the ingredients are evenly coated with the dressing.
• Cover the bowl with plastic wrap and refrigerate for at least 3 hours to allow the flavors to meld.
6. Serve:
• Serve the salad cold, garnished with extra Parmesan cheese or a sprinkle of fresh parsley if desired.
Tips:
• Customizable Veggies: Feel free to add other vegetables like carrots or broccoli for more color and texture.
• Make it Vegan: Use a dairy-free Parmesan alternative or skip it altogether for a vegan-friendly version.
• Extra Flavor: Add a squeeze of fresh lemon juice before serving for a bright, tangy kick.
Storage Options:
• Refrigerator: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving as the dressing may settle at the bottom.
• Make-Ahead Tip: This salad tastes even better the next day as the flavors continue to develop in the refrigerator.
Enjoy this easy and vibrant California Spaghetti Salad for a nutritious and satisfying meal that will brighten up any gathering!
ADVERTISEMENT
