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California Spaghetti Salad

A vibrant, refreshing pasta salad loaded with fresh vegetables, perfect for summer picnics and potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz spaghetti Cooked al dente
  • 1 cup cherry tomatoes, halved Use fresh, juicy tomatoes
  • 1 cup cucumbers, diced Snap for crunch
  • 1/2 cup sweet red onion, diced Adds a bite
  • 1/2 cup black olives, sliced Adds saltiness
  • 1 cup bell peppers, diced Add color
  • 1/2 cup Italian dressing Homemade or store-bought
  • 1/2 cup shredded Parmesan cheese Optional, for serving
  • 1 tbsp Italian seasoning For extra flavor

Method
 

Preparation
  1. Cook the spaghetti according to package instructions until al dente. Drain and cool quickly, optionally rinsing with cold water.
  2. While the pasta cooks, chop all the vegetables.
Assembly
  1. In a large bowl, combine the cooled spaghetti, chopped vegetables, and black olives.
  2. Pour the Italian dressing over the mix, starting with a small amount to avoid sogginess.
  3. Toss everything together well using tongs.
  4. Chill in the refrigerator for at least one hour before serving to enhance flavors.
  5. Before serving, sprinkle shredded Parmesan cheese on top if desired.

Notes

To store, keep in an airtight container in the fridge for 3 to 4 days. If it dries out, add a splash of Italian dressing before serving. Great for picnics, and it gets tastier over time!