Wednesday, June 29, 2016

What We Are Eating - California Spaghetti Salad

California Spaghetti Salad
adapted from The Recipe Critic
My husband loves Spaghetti Salad.  It was served at our wedding because it was his favorite thing.  I seldom make it though.  It's so easy, light and fresh so there really isn't a good reason NOT to make it.  I cane across this recipe on Facebook and decided to try it.  It's got all of the basics of traditional spaghetti salad but it doesn't use the classic Salad Supreme seasoning.  Instead, it calls from Italian Dressing with Parmesan cheese added.  I found that I really like it better with the seasoning mix.  I think I'll be making this often throughout the summer! 

  • 1 pound thin spaghetti, broken into 1 inch pieces
  • 1 pint cherry tomatoes, chopped in half
  • 2 medium zucchini, diced
  • 1 large cucumber, diced
  • 1 medium green bell pepper, diced
  • 1 red bell 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
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon sesame seeds
  • 1 teaspoon paprika
  • ½ teaspoon celery seed
  • ¼ teaspoon garlic powder
  1. Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.
  2. To make the dressing: Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.

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