Pasta is usually the star of the show in pasta salads, but that’s not quite the case with this vibrant recipe. The abundance of garden-fresh vegetables in this California spaghetti salad, so full of flair and color, is almost hard not to steal the stage. We can’t get enough of this colorful and crunchy summer salad
This side dish is packed with a ton of fresh vegetables, including tomatoes, bell peppers, zucchini, cucumbers, and even a few olives. All combined with soft pasta and tangy Italian sauce. We don’t often see spaghetti in a cold pasta salad, but it’s time we all gave it a second chance. This dish makes excellent use of it; While it still provides that reassuring crunch, the majority of the salad’s taste and texture comes from a variety of fresh vegetables
When you need to empty your fridge, you can always rely on this recipe because it is one of those meals that is adaptable and usable. You can actually change them as required and still have a good result if you don’t have all of these specific vegetables on hand. Got some yellow pumpkin? Add it. Some green onions? This will work fine. Not an option? Replace it with some celery. We can almost guarantee that everything works!
ingredients :
1 pound spaghetti, cooked and drained
1 1/2 cup cherry tomatoes, cut in half
1 cucumber, cut into cubes
2 zucchini, cut into cubes
1 green pepper, cut into cubes
1 red pepper, cut into cubes
1 red onion, cut into cubes
1 can of black olives, chopped, drained
For dressing :
1 bottle of Italian sauce
1/2 cup Parmesan cheese, grated
1 tablespoon sesame
1 teaspoon paprika
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
Method :
Cook spaghetti according to package instructions, drain, then rinse well under cold water
Combine zucchini, tomatoes, cucumber, bell pepper, onion, and black olives in a large bowl
Combine Italian dressing, sesame seeds, Parmesan cheese, paprika, celery seeds, and garlic powder in a small bowl
Cooked vegetables, olives, and pasta should be combined with the sauce and mixed properly. Place it in the refrigerator with the lid on for at least three hours to cool
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