California Spaghetti Salad: A Delicious Twist on a Classic Dish
A vibrant chilled pasta salad loaded with fresh vegetables, tender pasta, and a tangy Italian dressing – perfect for picnics, potlucks, or summer barbecues.
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- Cuisine: American
- Diet: Vegetarian
Ingredients
16 oz spaghetti, broken in half,
1 cup cherry tomatoes, halved,
1 cucumber, diced,
1 red bell pepper, diced
½ red onion, thinly sliced,
1 cup black olives, sliced
,½ cup grated Parmesan cheese,
¼ cup fresh basil, chopped,
1 bottle (16 oz) Italian dressing,
1 tsp garlic powder,
1 tsp dried oregano,
Salt and pepper to taste
Instructions
Cook spaghetti according to package directions. Drain and rinse with cold water.,In large bowl, combine cooled spaghetti with tomatoes, cucumber, bell pepper, onion, and olives.,Add Italian dressing, garlic powder, oregano, salt, and pepper. Toss to coat evenly.,Refrigerate at least 2 hours (preferably overnight) to allow flavors to blend.,Before serving, stir in Parmesan cheese and garnish with fresh basil.
Notes
For best flavor, make 24 hours ahead,Add 1 cup diced salami or grilled chicken for protein,Substitute ziti or rotini for spaghetti if preferred,Dressing will absorb – add extra if needed before serving,Keeps refrigerated for 3-4 days
Nutrition
- Serving Size: 1½ cups
- Calories: 290
- Sugar: 6g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg
Find it online: https://us.recipesfood.org/california-spaghetti-salad/
