California Spaghetti Salad (Print Version)

# Ingredients:

→ Pasta

01 - 1 pound spaghetti, broken into 1-inch pieces

→ Vegetables

02 - 1 cucumber, seeded and diced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 pint cherry tomatoes, halved
06 - 1/2 red onion, finely chopped

→ Other Additions

07 - 1/4 cup black olives, sliced
08 - 1/4 cup grated Parmesan cheese
09 - 1/2 cup Italian dressing
10 - 2 tablespoons red wine vinegar
11 - 1 teaspoon garlic powder
12 - 1 teaspoon Italian seasoning
13 - Salt and pepper to taste
14 - Fresh basil, chopped (for garnish)

# Instructions:

01 - Cook the spaghetti in salted boiling water until al dente. Rinse under cold water and drain thoroughly.
02 - In a large bowl, mix the cooked spaghetti, cucumber, red and yellow bell peppers, cherry tomatoes, red onion, and black olives.
03 - In a small bowl, whisk together the Italian dressing, red wine vinegar, garlic powder, and Italian seasoning.
04 - Pour the dressing over the spaghetti mixture and toss to combine thoroughly. Stir in the grated Parmesan cheese.
05 - Add salt and pepper to taste.
06 - Refrigerate the salad for at least 1 hour to allow flavors to blend.
07 - Just before serving, garnish with fresh chopped basil.

Back