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–+ servings

California Spaghetti Salad

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A vibrant and refreshing pasta salad loaded with colorful vegetables and tossed in a zesty Italian dressing. Perfect for summer gatherings, potlucks, and meal prep, this salad can be made ahead and actually tastes better the next day.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American, California
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound thin spaghetti broken into thirds
  • 1 1/2 cups cherry tomatoes halved
  • 1 cucumber diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 small red onion finely chopped
  • 2.25 oz sliced black olives drained
  • 16 oz Halal Italian dressing
  • 1/2 cup Halal Parmesan cheese grated
  • 1 tablespoon sesame seeds
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery seed
  • Salt and black pepper to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Cutting board
  • Knife

Method
 

  1. Bring a large pot of salted water to a boil. Add spaghetti broken into thirds and cook until al dente, about 8-10 minutes.
  2. Drain pasta and rinse under cold water to cool. Let drain thoroughly.
  3. While pasta cools, prepare the vegetables: dice cucumber, green and red bell peppers, and finely chop red onion. Halve cherry tomatoes and drain black olives.
  4. In a large mixing bowl, combine the cooled pasta with all prepared vegetables.
  5. In a separate bowl, mix together Italian dressing, grated Parmesan cheese, sesame seeds, paprika, garlic powder, and celery seed. Season with salt and pepper to taste.
  6. Pour the dressing mixture over the pasta salad and toss until well combined.
  7. Refrigerate for at least 1 hour before serving to allow flavors to develop.

Notes

This salad keeps well in the refrigerator for several days. If it seems dry after chilling, add a little extra dressing before serving. You can customize it by adding grilled chicken, shrimp, or chickpeas for protein. For a healthier version, use whole wheat pasta. Fresh herbs like basil and oregano make great additions. The salad actually tastes better after marinating overnight.

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