Description
Craving a vibrant, refreshing dish that bursts with flavor? Look no further than this irresistible California Spaghetti Salad! It’s the ultimate “easy recipe” that’s packed with fresh vegetables, tender spaghetti, and tossed in a zesty Italian dressing. Perfect for “quick breakfast,” “easy dinner,” “healthy snack,” or even “picnic food ideas,” this salad is a colorful crowd-pleaser that fits into all your “dinner ideas” and “lunch prep” plans. Every bite brings a delightful crunch, juicy bursts from cherry tomatoes, and a bright, herby finish. You’ll love how effortlessly this dish comes together, making it a true must-try for your next gathering or weekday meal!
Ingredients
1 lb spaghetti, broken into thirds
1 ½ cups cherry tomatoes, halved
1 large cucumber, diced
½ red onion, thinly sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 can (2.25 oz) sliced black olives, drained
1 cup Italian dressing
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain and rinse under cold water to cool.
- While pasta cooks, prep the vegetables: halve the cherry tomatoes, dice the cucumber and bell peppers, and thinly slice the red onion.
- In a large bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, red onion, bell peppers, and olives.
- Pour Italian dressing over the salad. Add Parmesan cheese, parsley, garlic powder, paprika, salt, and pepper.
- Toss gently to coat everything evenly.
- Cover and refrigerate for at least 1–2 hours before serving for best flavor.
- Before serving, toss again and garnish with extra Parmesan or parsley if desired.
- Prep Time: 20 minutes
- Cook Time: 1–2 hours
- Category: Side Dish