California Pasta Salad Recipe
- 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
- 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.
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
"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."
"I wonder how this would taste if you added baby shrimp?"
"This is really good. beware, it makes a lot!"
"We've been making this for years only we don't add the seeds or the bell pepper. I like it best while the noodles are still warm. This dish reminds me of summer for sure."
"Family was not a big fan, but I thought it was pretty good."
"I made for a mom's meeting this morning and had a taste test after it was done and I really loved it. It was light and fresh tasting. Great recipe!"
"Made this salad for Father's Day Just delicious and so colorful. I add some feta cheese to it.A keeper"
"We like this a lot during the summer. We will have this all week long and just make a meat or fish on the grill to go along with this salad. This makes for an easy week of dinners :)"
"I love this but also use Salad Supreme - about 1 Tablespoon - and I leave the noodles a bit longer like I just break the spaghetti in half - so delicious and colorful"
"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."
"I've been making this for years, always a hit, and everyone wants the recipe."
"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!"
"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"
"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."
"just a suggestion - rather than all the spices you can use McCormack's Salad Supreme spices. It contains much the same."
"So good! I make it exactly according to the recipe, but occasionally I add a package of pre-sliced pepperoni, with the slices halved. Always a big hit!"
"We've made this recipe for years, with the addition of mini turkey pepperoni. My original recipe called for creamy cucumber dressing -- which is becoming harder and harder to find. My kids love ranch dressing on it too. Yummy!"
"I make this salad often however if find a whole bottle of dressing is too much. It pools in the bottom of the bowl. 1/2 the bottle works well and stays up on the salad. Great recipe!"
"Tip... Barilla makes pasta already cut in one inch pieces, makes the pasta part of the recipe easy. Find it in the pasta aisle."
"I made this around 7 hours ago, couldn't wait until tomorrow to give it the taste test. Very good and will make this again, even though I forgot to add the tomatoes. I only used 1/2 of a huge red onion and 1 can of olives, major blunder. Should have followed the recipe. At this time the only thing that lacks is salt. Next time I make this I might try garlic salt instead of garlic powder. Thanks for sharing."
"This is the only pasta salad I make because it is always a hit wherever I take it. I always use Ken's Italian dressing with romano cheese and I think that is why it is so good. I sprinkle additional shredded parmesan cheese over the top before serving."
"The only change I made was to use fat free dressing to make it a little healthier. It was super good!!"
"This is a great salad! After cooking and draining the pasta, toss it with 3 tablespoons extra-virgin olive oil. I added leftover ham for a great main dish salad, although I think it looks and tastes better if you serve it right away, not the next day. Served right away, it looks really appetizing!"
"I made this for a gathering this past weekend, and a lot of people commented on how good it was."
"This is my family's favorite pasta salad. No matter how many times I make it, it always goes fast and soon someone asks me: "When are you going to fix that California Pasta Salad again?""