California Spaghetti Salad (Printable Version)
# What You’ll Need:
→ Pasta
01 -
1 pound spaghetti, broken into 1-inch pieces
→ Vegetables
02 -
1 cucumber, seeded and diced
03 -
1 red bell pepper, diced
04 -
1 yellow bell pepper, diced
05 -
1 pint cherry tomatoes, halved
06 -
1/2 red onion, finely chopped
07 -
1/4 cup black olives, sliced
→ Dressing
08 -
1/2 cup Italian dressing
09 -
2 tablespoons red wine vinegar
10 -
1 teaspoon garlic powder
11 -
1 teaspoon Italian seasoning
12 -
Salt and pepper to taste
→ Toppings
13 -
1/4 cup grated Parmesan cheese
14 -
Fresh basil, chopped (for garnish)
# Steps to Follow:
01 -
Cook the spaghetti in salted boiling water until al dente. Rinse under cold water and drain thoroughly.
02 -
In a large bowl, mix the cooked spaghetti, cucumber, red and yellow bell peppers, cherry tomatoes, red onion, and black olives.
03 -
In a small bowl, whisk together the Italian dressing, red wine vinegar, garlic powder, and Italian seasoning.
04 -
Pour the dressing over the spaghetti mixture and toss to combine thoroughly. Stir in the grated Parmesan cheese.
05 -
Add salt and pepper to taste.
06 -
Refrigerate the salad for at least 1 hour to allow flavors to blend.
07 -
Just before serving, garnish with fresh chopped basil.
# Additional Notes:
01 -
This salad can be prepared up to 24 hours in advance for enhanced flavor development.
02 -
For a heartier version, add diced salami or grilled chicken.