California Pasta Salad Recipe
California Pasta Salad Recipe photo by Taste of Home

California Pasta Salad Recipe

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Not only does this salad travel well to get-togethers such as picnics or tailgate parties, but people absolutely love it when it gets there. —Jeanette Krembas, Laguna Niguel, California
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10-15 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10-15 servings


  • 1 pound thin spaghetti, broken into 1-inch pieces
  • 3 large tomatoes, diced
  • 2 medium zucchini, diced
  • 1 large cucumber, diced
  • 1 medium green pepper, diced
  • 1 sweet red pepper, diced
  • 1 large red onion, diced
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 bottle (16 ounces) Italian salad dressing
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon sesame seeds
  • 2 teaspoons poppy seeds
  • 1 teaspoon paprika
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon garlic powder

Nutritional Facts

3/4 cup: 257 calories, 13g fat (2g saturated fat), 1mg cholesterol, 567mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 6g protein


  1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
  2. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-15 servings.
Originally published as California Pasta Salad in Country Extra September 1992, p47

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Reviewed Jun. 29, 2016

"Perfect as it, however I may add a few sliced pepperocinis the next time I make this to add just a bit of zing! Awesome meatless meal too!!"

Reviewed Jun. 21, 2016

"really good! you can adjust the salad ingredients to your families tastes. very very versatile!!"

Reviewed Feb. 15, 2016

"Great flavor and so easy to make. I didn't have zucchini, so substituted celery in its place. I also upped the garlic just a bit. Perfect salad with our sloppy joes. I could see adding cooked, diced chicken for a main dish salad."

Reviewed Jul. 10, 2015

"I wonder how this would taste if you added baby shrimp?"

Reviewed Jun. 28, 2015 Edited Jul. 13, 2015

"This is really good. beware, it makes a lot!"

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