I love those recipes that we all grew up with, they are just too good to miss out on.This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, jut give a shot it won’t fail you !
California Spaghetti Salad is a great summer salad recipe that tastes even better the next day if you need a simple side dish for a potluck or picnic. It has a variety of textures, is filled with pasta and zucchini, and is a great summer salad recipe that tastes even better the next day!
Since you may, make a better pasta salad. This California Spaghetti Salad is larger, healthier, easier, and more powerful than the previous version. Seriously, I created this for the first time for a family picnic a few years back, and everybody swooned. It can sound dramatic, but it is accurate. Nobody expects spaghetti in a pasta salad – it’s special and soothing.
This salad is extra special since it contains zucchini, and zucchini season is just around the corner! Using seasonal vegetables is always a bonus in my book. The perfect time to have some great-tasting fresh vegetables is during the summer.
This California spaghetti salad is ideal for a picnic, as it is crowd-pleasing and simple to prepare ahead of time. All of my favorite summer side dish ingredients combined in one dish.
400 to 500 grams.Of spaghetti.
1½ Cups. Of cherry tomatoes, I cut them into halves.
1 diced cucumber.
2 diced zucchini.
1 diced green bell pepper.
1 diced red bell pepper.
1 diced red onion.
A Can. Of sliced black olives, you need to drain it before using.
1 bottle.Of Italian dressing.
½ Cup.Of grated parmesan cheese.
1 large spoon.Of sesame seeds.
1 small spoon.Of paprika.
½¼ small spoon.Of celery seed.
¼ small spoon.Of garlic powder.
I cooked the spaghetti according to package instructions, then I drained and rinsed it under cool water.
After that, I combined the dices veggies; zucchini, cherry tomatoes, green and red bell peppers, red onion, cucumber, and black olives in a big mixing bowl.
And for the dressing, I whisked together Italian dressing, sesame seeds, grated parmesan cheese, paprika, celery seed, and garlic powder in another mixing bowl.
To finish, I tossed the cooked spaghetti with diced vegetables and olives, then I poured the dressing over them and tossed all the ingredients well.
I placed the bowl in the fridge for at least 3 hours after covering it with plastic wrap.