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California Spaghetti Salad

Fresh, colorful, and packed with crisp vegetables, this California Spaghetti Salad is tossed in a zesty Italian-style dressing with a hint of parmesan and sesame. It’s light, vibrant, and perfect for make-ahead meals, potlucks, or warm-weather gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Italian-Inspired
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 lb spaghetti cooked and cooled
  • 1.5 cups cherry tomatoes halved
  • 1 cucumber diced
  • 2 zucchini diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 red onion diced
  • 1 can black olives sliced and drained
  • 1 bottle Italian dressing
  • 0.5 cup parmesan cheese grated
  • 1 tbsp sesame seeds
  • 1 tsp paprika
  • 0.5 tsp celery seed
  • 0.25 tsp garlic powder

Method
 

  1. Cook spaghetti, drain, rinse with cold water, and cool.
  2. Combine all chopped vegetables and olives in a large bowl.
  3. Whisk dressing ingredients together.
  4. Add spaghetti to vegetables and pour dressing over.
  5. Toss thoroughly to combine.
  6. Refrigerate at least 3 hours before serving.

Notes

This salad tastes even better the next day. Add extra dressing before serving if it absorbs too much during chilling.