California Pasta Salad
By evalley60
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, on Taste of Home
Rate this recipe
5/5
(1 Votes)
Ingredients
- DRESSING:
- 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 oz. each) sliced ripe olives, drained
- 1 bottle (16 oz.) Italian salad dressing
- 1/4 cup grated Parmesan cheese
- 1 Tbsp. sesame seeds
- 2 tsp. poppy seeds
- 1 tsp. paprika
- 1/2 tsp. celery seed
- 1/4 tsp. garlic powder
Details
Preparation
Step 1
Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
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.
You'll also love
- Apple Walnut Oat Chews (Bob's Red... 5/5 (1 Votes)
- Lemon Poppy Seed Biscotti 4.3/5 (16 Votes)
- Olive Garden Ravioli Di Portobello... 5/5 (1 Votes)
Review this recipe