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California Veggie Spaghetti Salad

California Veggie Spaghetti Salad in a white bowl on a wooden table
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A vibrant medley of crisp vegetables, tender pasta, and bold Italian flavors, this chilled spaghetti salad is a refreshing make-ahead dish perfect for gatherings and warm-weather meals.

Ingredients

Scale
  • 1 small red onion, finely minced
  • 1 can (2.25 oz) black olives, sliced and well-drained
  • 1 medium green bell pepper, chopped small
  • 1 medium red bell pepper, diced
  • 1 cucumber, peeled if desired and chopped into small cubes
  • 1 ½ cups grape or cherry tomatoes, halved
  • 1 pound thin spaghetti noodles, broken into thirds
  • ½ cup finely grated Parmesan cheese
  • 16-ounce bottle zesty Italian-style salad dressing
  • 1 teaspoon smoked or sweet paprika
  • 1 tablespoon white sesame seeds
  • ½ teaspoon granulated garlic powder
  • ½ teaspoon celery seed
  • Sea salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil.

2. Add spaghetti pieces and cook for 8 to 10 minutes until tender but still firm.

3. Drain the pasta and rinse under cold water to stop cooking, then set aside to cool completely.

4. Prepare the vegetables by chopping cucumber, bell peppers, and onion, halving tomatoes, and draining olives.

5. In a large bowl, combine cooled pasta with all prepared vegetables and olives, tossing gently.

6. In a separate bowl, whisk together Italian dressing, Parmesan cheese, sesame seeds, paprika, garlic powder, celery seed, salt, and pepper until well combined.

7. Pour the dressing over the pasta mixture and toss thoroughly to coat everything evenly.

8. Cover and refrigerate for at least 2 hours to allow flavors to meld.

9. Before serving, toss again and adjust seasoning as needed.

Notes

For best flavor, chill overnight before serving.

Rinse pasta well to keep the salad light and prevent sticking.

Cut vegetables into small, even pieces for the best texture.

You can substitute whole wheat or gluten-free pasta if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://paulakitchen.com/california-veggie-spaghetti-salad/