California Spaghetti Salad
User Reviews
5
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Prep Time
15 mins
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Refrigerate Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
12 Servings
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Calories
260 kcal
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Course
Salad
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Cuisine
Italian-American Fussion
California Spaghetti Salad
Description
California Spaghetti Salad blends cooked and cooled spaghetti pieces with fresh, diced vegetables including cherry tomatoes, cucumber, red bell pepper, and red onion along with sliced black olives, providing a colorful and textural contrast. The salad is tossed with a dressing composed of Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. This dressing imparts a subtle spice and umami richness that enhances the fresh ingredients without overpowering them.
The preparation involves cooking pasta to package instructions and rinsing it with cold water to stop further cooking and cool it down. The raw vegetables preserve a crispness that contrasts nicely with the tender pasta. After coating the salad with the dressing, chilling it for several hours or overnight develops the flavors and allows the spices to infuse throughout the salad.
This salad is convenient for picnics, potlucks, or as a side accompaniment to grilled or roasted proteins. Its ingredients and preparation suggest a refreshing, mildly seasoned pasta salad that holds well for a day once dressed and refrigerated.
Ingredients
- 1 pound spaghetti broken into 1 inch pieces, thin
- 1 pint cherry tomatoes chopped in half
- 1 cucumber diced
- 1 red bell pepper diced
- 1/2 red onion diced
- 1 can black olives drained and sliced
DRESSING:
- 1 bottle Italian salad dressing 16 ounces
- 1/4 cup Parmesan Cheese grated
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
Instructions
- Cook the pasta according to package directions. Drain using a colander and rinse in cold water.
- Add the cherry tomatoes, cucumber, red bell pepper, red onion, and olives in a large bowl.
To make the dressing:
- Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
Notes
- Refrigerate the salad for at least 3 hours to allow flavors to blend well before serving.
- Chop vegetables uniformly for balanced texture and easy eating.
- Use thin spaghetti broken into 1-inch pieces for better salad texture and bite.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 260kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 735mg | 31% |
| Potassium | 272mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 754IU | 15% |
| Vitamin C | 23mg | 26% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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