Description

The Zesty California Spaghetti Salad offers a refreshing explosion of vibrant colors and crisp textures, redefining traditional pasta side dishes. This recipe combines al dente spaghetti with a medley of fresh vegetables and a punchy, herb-forward dressing, creating a dish that is a masterclass in contrasting textures.

Ingredients

Scale

1 lb Dry Spaghetti
1 cup Red Bell Pepper (diced)
1 cup Green Bell Pepper (diced)
1 cup Cucumber (diced)
1 cup Cherry Tomatoes (diced)
1 cup Red Onion (diced)
1/2 cup Black Olives (sliced)
1/2 cup Canned Artichoke Hearts (chopped)
1.5 cups Italian Dressing (Zesty variety)
1/2 cup Grated Parmesan Cheese
1 tbsp Sesame Seeds
1 tbsp Poppy Seeds
1 tbsp Paprika
1 tbsp Celery Seed
1 tbsp Garlic Powder

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook until just al dente
Drain the spaghetti and rinse it under cold running water to stop the cooking process
Dice the bell peppers, cucumbers, and onions into uniform, bite-sized pieces
In a small bowl, combine the sesame seeds, poppy seeds, paprika, celery seed, and garlic powder
Place the cooled spaghetti in a large mixing bowl. Add the diced vegetables, olives, artichokes, and dry seasoning blend. Pour in half of the Italian dressing and toss thoroughly
Cover the bowl and refrigerate for at least three hours to marinate
Before serving, add the remaining dressing and the grated Parmesan cheese, tossing to combine

Notes

For best flavor, make the salad at least 12 to 24 hours before serving.

Store in an airtight glass container in the refrigerator for up to five days.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Salad
Method: Chilling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 285 kcal
Sugar: 5g
Sodium: 640mg
Fat: 12g
Saturated Fat: 2.5g
Unsaturated Fat: 9.5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 7g
Cholesterol: 5mg