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

California Pasta Salad Recipe

Read Reviews (16)
4.72 16
Publisher Photo
Californians are fond of cookouts. This salad travels well to picnics, the beach or potluck suppers. Not only that—people 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

Ingredients

  • 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
  • DRESSING:
  • 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

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

Directions

  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

Nutritional Facts

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

Reviews for California Pasta Salad(16)

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 4, 2013

Some of you have suggested using the Salad Supreme bottle spice instead of the individual spices listed. How much do you add? This really sounds like it is right up my alley for good salads.

MY REVIEW
Reviewed Sep. 2, 2013

I've been making this for years, always a hit, and everyone wants the recipe.

MY REVIEW
Reviewed Aug. 29, 2013

This salad is tailor-made for our garden right now--I have zucchini, cucumbers and tomatoes in abundance! I had made it before and forgot about it--sure am glad I got the reminder from TOH in this fashion. I'm going to make it for our Labor Day picnic! My family doesn't care for olives, so I leave those out. I'm going to try it with other dressings next time, hadn't thought about the cool cucumber or ranch dressings, but bet those will be good!

MY REVIEW
Reviewed Aug. 29, 2013

Love trying new pasta salad ideas. This one was great. Easily adaptable to suit your own tastes. I decreased the dressing amount only because I am not a dressing eater except on pasta salads. Added corn for little more color and crunch. Great recipe

MY REVIEW
Reviewed Aug. 29, 2013

To make it easier,instead of using all the individual things like poppy seeds, sesame seeds, paprika, celery seeds & garlic, I use Salad Supreme, it is in the spice aisle at the store it has all those ingredients in one bottle and tastes great.

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