California Pasta Salad
User Reviews
5
California Pasta Salad
Description
California Pasta Salad blends broken thin spaghetti with diced zucchini, grape tomatoes, cucumber, green and red bell peppers, red onion, and sliced canned black olives. The dressing is a combination of olive oil, red wine vinegar, freshly grated Parmesan cheese, sesame seeds, oregano, poppy seeds, garlic, paprika, celery seed, and salt, mixed to develop a balanced, tangy flavor with aromatic and nutty notes.
The pasta is cooked until tender then rinsed in cold water to cool and prevent sticking before combining with the fresh vegetables and dressing. Tossing the salad and chilling it for at least two hours allows the flavors to meld. The mix of the crunchy fresh vegetables complements the al dente spaghetti, while the dressing adds sharpness and depth with its blend of spices and cheese.
This salad works well for large gatherings, potlucks, or picnics, with a substantial yield of sixteen 1-cup servings. It can be prepared ahead and stored refrigerated, making it convenient for planning ahead meals or parties.
Breaking the spaghetti into thirds makes cooking and eating easier, while grape tomatoes can be swapped for similar tomato varieties. The black olives add a briny contrast but can be omitted if preferred.
Ingredients
For the Salad Dressing:
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 1/4 cup Parmesan Cheese freshly grated
- 1 tablespoon sesame seeds
- 2 teaspoons oregano dried
- 2 teaspoons poppy seeds
- 1/4 teaspoon garlic or two cloves fresh, finely minced
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt or more to taste
For the Pasta Salad:
- 1 pound spaghetti broken into thirds (see note 1, thin
- 2 medium zucchini diced
- 1 pint grape tomatoes halved (see note 2)
- 1 large cucumber diced, hot house variety
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- 1 red onion diced (optional)
- 1 (6.5 ounce) can black olive drained (see note 3, sliced
Instructions
- In a small bowl with a whisk, or in a jar with a tight-fitting lid, combine olive oil, red wine vinegar, Parmesan cheese, sesame seeds, oregano, poppy seeds, garlic, paprika, celery seed, and salt. Mix well and allow flavors to blend while preparing the salad.
- Bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook according to package directions, about 9 minutes. Drain well and rinse in cold water.
- In a large bowl add zucchini, tomatoes, cucumber, bell peppers, onion, and black olives. Add rinsed pasta and drizzle with salad dressing to taste (you don't have to use it all). Toss to combine, cover, and chill at least 2 hours or overnight.
Notes
- Breaking thin spaghetti into thirds helps it cook faster and makes it easier to eat.
- Grape tomatoes may be substituted with cherry or chopped Roma or heirloom tomatoes.
- Black olives contribute a briny element but can be omitted if undesired.
- This recipe yields sixteen 1-cup servings, ideal for large gatherings but can be halved for fewer servings.
- Store leftover pasta salad in an airtight container in the refrigerator for up to 4 days.
- Assemble the salad up to 3 days in advance; store chilled and toss gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(1-cup) servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 257kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 70mg | 3% |
| Potassium | 278mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 647IU | 13% |
| Vitamin C | 25mg | 28% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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