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California Spaghetti Salad

I love those recipes that we all grew up with, they are just too good to miss out on.This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, jut give a shot it won’t fail you ! California Spaghetti Salad is a great summer salad recipe that tastes even better the next day if you need a simple side dish for a potluck or picnic. It has a variety of textures, is filled with pasta and zucchini, and is a great summer salad recipe that tastes even better the next day!

Since you may, make a better pasta salad. This California Spaghetti Salad is larger, healthier, easier, and more powerful than the previous version. Seriously, I created this for the first time for a family picnic a few years back, and everybody swooned. It can sound dramatic, but it is accurate. Nobody expects spaghetti in a pasta salad – it’s special and soothing.

This salad is extra special since it contains zucchini, and zucchini season is just around the corner! Using seasonal vegetables is always a bonus in my book. The perfect time to have some great-tasting fresh vegetables is during the summer. This California spaghetti salad is ideal for a picnic, as it is crowd-pleasing and simple to prepare ahead of time. All of my favorite summer side dish ingredients combined in one dish.To Make this Recipe You’ Will Need the following ingredients:



  • 400 to 500 grams.Of spaghetti.
  • 1½ Cups. Of cherry tomatoes, I cut them into halves.
  • 1 diced cucumber.
  • 2 diced zucchini.
  • 1 diced green bell pepper.
  • 1 diced red bell pepper.
  • 1 diced red onion.
  • A Can. Of sliced black olives, you need to drain it before using.


  • 1 bottle.Of Italian dressing.
  • ½ Cup.Of grated parmesan cheese.
  • 1 large spoon.Of sesame seeds.
  • 1 small spoon.Of paprika.
  • ½¼ small spoon.Of celery seed.
  • ¼ small spoon.Of garlic powder.



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Step 1: I cooked the spaghetti according to package instructions, then I drained and rinsed it under cool water.

Step 2: After that, I combined the dices veggies; zucchini, cherry tomatoes, green and red bell peppers, red onion, cucumber, and black olives in a big mixing bowl.

Step 3: And for the dressing, I whisked together Italian dressing, sesame seeds, grated parmesan cheese, paprika, celery seed, and garlic powder in another mixing bowl.

Step 4: To finish, I tossed the cooked spaghetti with diced vegetables and olives, then I poured the dressing over them and tossed all the ingredients well.

Step 5: I placed the bowl in the fridge for at least 3 hours after covering it with plastic wrap.


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