California Spaghetti Salad

Sunny California Spaghetti Salad: A Burst of Freshness in Every Bite

Embrace the vibrant flavors of California with this refreshing spaghetti salad, a dish that’s as colorful as it is delicious. Perfect for picnics, potlucks, or a wholesome family dinner, this salad combines the heartiness of pasta with the crispness of fresh vegetables, all tossed in a zesty Italian dressing.

It’s a delightful way to bring a touch of sunshine to your table, no matter the weather outside. Let’s whip up this nutritious and visually appealing dish that’s sure to be a hit with both adults and kids alike!

Pro Tip:

For an even more colorful twist, you can add other ingredients like corn kernels or sliced carrots. This salad is very adaptable; feel free to add or swap ingredients based on what’s available or to suit your taste preferences.

This California Spaghetti Salad isn’t just a feast for the taste buds—it’s a visual treat too, thanks to its array of colorful ingredients. With its easy preparation and delightful mix of flavors, it’s the perfect dish to liven up your mealtime. Give it a try and bring a bit of California’s charm to your next gathering!


  • 400-500 grams of spaghetti
  • 1½ cups cherry tomatoes, halved
  • 1 cucumber, diced
  • 2 small zucchinis, cubed
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 1 can of sliced black olives, drained
  • For the dressing:
  • 1 bottle of Italian dressing
  • ½ cup of grated Parmesan cheese
  • 1 tablespoon sesame seeds
  • 1 teaspoon paprika
  • ¼ teaspoon celery seeds
  • ½ teaspoon garlic powder


  1. Prepare the Pasta: Cook the spaghetti according to the package instructions. Once cooked, drain and rinse under cold water to cool it down. This stops the cooking process and keeps the pasta firm.
  2. Chop the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, cubed zucchini, diced green and red bell peppers, diced red onion, and drained black olives.
  3. Mix the Dressing: In another bowl, whisk together the Italian dressing, sesame seeds, grated Parmesan cheese, paprika, celery seeds, and garlic powder until well combined.
  4. Combine and Toss: Add the cooled spaghetti to the bowl with the chopped vegetables. Pour the prepared dressing over the pasta and vegetables. Toss everything together thoroughly to ensure all the ingredients are well coated with the dressing.
  5. Chill and Serve: Cover the bowl with plastic wrap and refrigerate the salad for at least 3 hours. This chilling time allows the flavors to meld together beautifully.
  6. Enjoy: Serve the salad chilled, perfect for a refreshing meal or side dish.
California Spaghetti Salad

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