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California Pasta Salad


  • 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.

Nutrition Facts

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


Average Rating:
  • KristineChayes
    Jun 23, 2018
    I made this for a company BBQ and everyone loved it! I'm not fond of bottled dressings, so I substituted 1-1/2 cups white balsamic vinegar and 1/2 cup olive oil, as well as 1 tsp. salt and I doubled the garlic powder. I spiral cut the zucchini for an interesting look. I will be making this again, for sure :)
  • rebelwithoutaclue
    Jun 21, 2018
    I used only 1/2 bottle of dressing to start. I waited till the next day to add a little more to see how much was absorbed by the pasta. I did add 1 tea of garlic salt to the dressing mixture.
  • randcbruns
    Apr 8, 2018

    Great, classic pasta salad for a potluck. It does need some tweaking on seasonings. I like to add a bit of garlic and or onion salt.

  • cajoto
    Mar 24, 2018

    Begging to be personally tweaked ,one whole-bottled dressing ? Is too much

  • krystal9
    Aug 19, 2017

    I've made this pasta ?? dish twice now an it's a big hit !'

  • ScottsGrace
    Jun 20, 2017

    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.

  • Queenlalisa
    Sep 24, 2016

    This pasta salad was so fresh tasting. I love make ahead recipes. I made grilled chicken to go with it. Everyone loved it.

  • chsmoak
    Aug 19, 2016

    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.

  • GirishKatta
    Feb 16, 2017

    Nice recipe

  • nonapcook
    Jul 13, 2016

    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!

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