Quick Description:
This California-style spaghetti salad is a vibrant mix of fresh vegetables, tender pasta, and a tangy, flavor-boosted Italian dressing. It’s the perfect make-ahead dish for picnics, barbecues, or a chilled weekday lunch. Light, crunchy, and endlessly satisfying!
Servings and Timing:
Prep Time: 20 minutes
Chill Time: 3 hours (minimum)
Total Time: ~3 hours 20 minutes
Servings: 8–10
Nutritional Info (Per Serving – Approximate):
Calories: 280
Carbs: 36g
Protein: 7g
Fat: 12g
Fiber: 4g
WW SmartPoints: ~7 (may vary depending on dressing used)
Ingredients List:
For the Salad:
1 lb (450g) spaghetti, cooked and drained
1 ½ cups cherry tomatoes, halved
1 cucumber, diced
2 zucchini, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 small red onion, finely diced
1 can (2.25 oz) sliced black olives, drained
For the Dressing:
1 bottle (16 oz) Italian dressing (use light for fewer points)
½ cup grated Parmesan cheese
1 tbsp sesame seeds
1 tsp paprika
½ tsp celery seeds
¼ tsp garlic powder
Instructions:
1. Cook the Pasta:
Cook spaghetti according to package directions. Drain and rinse under cold water to stop cooking and cool completely.
2. Prep the Veggies:
In a large mixing bowl, combine cherry tomatoes, cucumber, zucchini, green and red bell peppers, red onion, and black olives.
3. Make the Dressing:
In a separate bowl or jar, whisk together the Italian dressing, grated Parmesan, sesame seeds, paprika, celery seeds, and garlic powder until fully combined.
4. Combine Everything:
Add the cooked, cooled spaghetti to the vegetable mixture. Pour the dressing over everything and toss until evenly coated.
5. Chill:
Cover and refrigerate for at least 3 hours (or overnight) to allow the flavors to meld. Toss again before serving.
Additional Notes:
Tip: For a lower-calorie version, use whole wheat spaghetti and a light or fat-free Italian dressing.
Dietary Info:
Vegetarian
Meal Prep-Friendly
Great for Summer & Potlucks
Can be made dairy-free (omit Parmesan or use plant-based)
Brief Introduction:
This pasta salad is a West Coast classic that’s made its way into kitchens everywhere. The raw veggies add crunch and freshness, while the seasoned dressing gives it serious zip. It’s a crowd-pleaser and a smart way to sneak in extra veggies while still keeping it fun and flavorful.
Step-by-Step Flavor Tips:
Rinse Pasta Well: Prevents sticking and cools it quickly.
Dice Uniformly: Makes every bite balanced with color and crunch.
Let It Chill: The longer it rests, the better the flavor.
Toss Before Serving: Redistributes the dressing and freshens the texture.
Ingredient Substitution Tips:
Pasta: Use gluten-free spaghetti or chickpea pasta for a GF/protein boost.
Cheese: Swap Parmesan for nutritional yeast or plant-based Parmesan.
Add Protein: Toss in grilled chicken, tofu, or chickpeas for a complete meal.
Dressing: Prefer homemade? Use olive oil, vinegar, Dijon mustard, and herbs.
Recipe Variations and Serving Suggestions:
Add Crumbled Feta or Mozzarella Balls for a Mediterranean twist
Serve with Grilled Meats or Wraps for a complete summer meal
Toss in Cooked Chickpeas or White Beans for extra fiber and plant-based protein
Make It a Mason Jar Salad for portable, layered lunches
Storage and Make-Ahead Tips:
Fridge: Best eaten within 3–4 days. Store covered.
Meal Prep Tip: Make a day ahead for deeper flavor.
Freezing Not Recommended: Pasta and veggies lose texture once thawed.
