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.
3/4 cup: 257 calories, 13g fat (2g saturated fat), 1mg cholesterol, 567mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 6g protein.
Reviews for California Pasta Salad
"I made this without the olives and added more fresh grated parm. This is a really tasty spaghetti salad. Has a little more flavor than the standard. Also, I found the poppy seeds unnecessary. They didn't add any flavor. I'm going to make this again for the next potluck. easy to double or cut in half."
"Made this exactly as written and took it to a potluck luncheon. It was disappointing to say the least! It was soggy and tasteless. It didn't look particularly appetizing, people took small portions and I sadly noticed a fair amount left on plates to be dumped in the garbage. My usual offerings have always been popular at potlucks. Can't say I was impressed."
"I LOVE this pasta salad! and so do all my friends! Someone always asks me for the recipe. I add an extra zucchini because I love it, and used 3 peppers in stead of two (no green ones). I followed the suggestion to use Ken's Italian dressing with Romano cheese and it was delish! Be sure to make it the day before like it says and you will enjoy every bite! I added chicken once and it was excellent!"
"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!!"
"really good! you can adjust the salad ingredients to your families tastes. very very versatile!!"
"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"
"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!"
"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 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."
"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."