5 from 270 votes
California Pasta Salad
California Pasta Salad combines thin spaghetti with fresh diced vegetables like zucchini, grape tomatoes, cucumbers, bell peppers, and optional red onion, all tossed in a tangy dressing made with olive oil, red wine vinegar, Parmesan cheese, and a blend of seeds and spices. This salad delivers a crisp texture from the veggies and a balanced tang with hints of garlic and paprika. It's a hearty, colorful dish suitable for parties or gatherings and benefits from chilling to allow flavors to meld.
Prep Time
15 mins
Cook Time
2 hrs 25 mins
Total Time
2 hrs 40 mins
Servings:
16
(1-cup) servings
Calories:
257 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 (1-cup) servings
Amount Per Serving
Calories 257
% 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.