This California spaghetti salad recipe is a refreshing and delicious take on the classic pasta salad. The combination of fresh greens, black olives and tangy Italian dressing makes this the perfect side dish for any occasion, from backyard barbecues to dinner parties. The recipe is simple to make and may be made ahead, making it a handy alternative for busy weeknights or meal prep.
California pasta salad is a twist on pasta salad this is generally made with fresh, colorful veggies and a tangy dressing. They often contain ingredients such as avocado, cucumber, tomato, and bell pepper, and can be served with vinaigrette or cream sauce. The term “California” is frequently used to explain dishes that function fresh, healthful substances and a West Coast vibe.
A pasta salad is a dish made with cooked pasta, usually served cold or at room temperature, and tossed with vegetables, meat, cheese and sauce. Pasta salads may be made with a lot of pasta shapes, consisting of fusilli, penne, rotini, and spaghetti. They are frequently served as a facet dish or snack and may be custom designed to in shape private tastes and nutritional preferences.
Ingredients:
400-500 grams of spaghetti.
1½ cups. From the cherry tomatoes, I cut them in half.
1 cucumber in cubes…
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
Ingredients:
400-500 grams of spaghetti.
1½ cups. From the cherry tomatoes, I cut them in half.
1 cucumber in cubes.
2 cubes of zucchini.
1 green bell pepper cut to cubes.
1 red bell pepper cut into cubes.
1 red onion, diced.
Might be able. Sliced black olives must be filtered before use.
For the dresses I used:
1 bottle of Italian sauce.
Half a cup of grated parmesan.
1 tablespoon of sesame.
1 teaspoon of paprika.
1 teaspoon of celery seeds.
Half a teaspoon of garlic powder.
How to Make:
I cooked the pasta according to the package directions, then drained and rinsed with cold water.
Then collect the diced vegetables. Combine zucchini, cherry tomatoes, green and red peppers, red onions, cucumbers and black olives in a large mixing bowl.
For dressing, I whisk the Italian dressing, sesame seeds, grated Parmesan cheese, bell pepper, celery seeds, & garlic powder in other mixing bowl.
At the end, I mixed the cooked pasta with the chopped vegetables and olives, then poured the vinaigrette over it and mixed all the ingredients well.
I put the container in the fridge for at least 3 hours after covering it with plastic wrap.
I hope you enjoy this easy salad, it is very nutritious and rich!! Kids will love it too because of colorful veggies!! So try it ASAP!!
Enjoy !