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California Spaghetti Salad

This vibrant California Spaghetti Salad is the perfect summer dish with tender, al dente spaghetti, crisp fresh veggies, and a zesty Italian dressing. It’s a refreshing, make‐ahead option that’s endlessly customizable—ideal for potlucks and easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, California, Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 pound thin spaghetti broken into thirds
  • 1 ½ cups cherry tomatoes halved
  • 1 cucumber diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 small red onion finely chopped
  • 1 can (2.25 oz) sliced black olives drained
For the Dressing:
  • 1 bottle (16 oz) Italian dressing
  • ½ cup grated Parmesan cheese
  • 1 tablespoon sesame seeds
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon celery seed
  • Salt and black pepper to taste

Equipment

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

Method
 

  1. Fill a large pot with salted water and bring it to a boil. Add the spaghetti (previously broken into thirds) and cook until al dente (about 8-10 minutes).
  2. Drain the pasta and immediately rinse under cold water to stop the cooking process. Allow the spaghetti to drain thoroughly.
  3. While the pasta is cooling, prep your veggies. Dice the cucumber, green bell pepper, and red bell pepper, finely chop the small red onion, halve the cherry tomatoes, and drain the black olives.
  4. In a large mixing bowl, combine the cooled spaghetti and all the chopped vegetables. Gently toss them together to evenly distribute the ingredients.
  5. In a separate bowl or jar, mix together the Italian dressing, grated Parmesan cheese, sesame seeds, paprika, garlic powder, celery seed, and season with salt and black pepper to taste.
  6. Pour the dressing over the pasta and vegetable mixture and toss until everything is well coated.
  7. Refrigerate the salad for at least two hours before serving to allow the flavors to meld together.

Notes

This versatile pasta salad is perfect for summer gatherings and potlucks. The recipe is highly adaptable—feel free to substitute different vegetables or pasta types and even add a protein like chicken or chickpeas for a heartier meal. Allowing the salad to chill really brings out the flavors, and any leftovers can be stored in the refrigerator for up to three days.