I love those recipes that we all grew up with, they are just too good to miss out on.This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, jut give a shot it won’t fail you !
California Spaghetti Salad is a great summer salad recipe that tastes even better the next day if you need a simple side dish for a potluck or picnic. It has a variety of textures, is filled with pasta and zucchini, and is a great summer salad recipe that tastes even better the next day!
Since you may, make a better pasta salad. This California Spaghetti Salad is larger, healthier, easier, and more powerful than the previous version. Seriously, I created this for the first time for a family picnic a few years back, and everybody swooned. It can sound dramatic, but it is accurate. Nobody expects spaghetti in a pasta salad – it’s special and soothing.
This salad is extra special since it contains zucchini, and zucchini season is just around the corner! Using seasonal vegetables is always a bonus in my book. The perfect time to have some great-tasting fresh vegetables is during the summer.
This California spaghetti salad is ideal for a picnic, as it is crowd-pleasing and simple to prepare ahead of time. All of my favorite summer side dish ingredients combined in one dish.To Make this Recipe You’ Will Need the following ingredients:
Ingredients
1½ cup. From the cherry tomatoes, I cut them in half.
1 diced cucumber.
400-500 grams of spaghetti.
1 green pepper, diced.
1 red pepper, diced.
2 cubes zucchini.
1 red onion, diced.
Could. Of sliced black olives, it must be filtered before use.
For dresses, I used:
1 bottle of Italian sauce.
Half a cup of grated Parmesan cheese.
1 tablespoon of sesame seeds.
1 teaspoon paprika.
½¼ 1 teaspoon of celery seeds.
Half tsp garlic powder.
How To Make CALIFORNIA SPAGHETTI SALAD
I cooked the noodles according to package instructions, then filtered and rinsed in cold water.
After that, the dices collected vegetables. Zucchini, cherry tomatoes, green and red peppers, red onions, cucumbers, and black olives in a large mixing bowl.
To get the sauce, I whisked Italian dressing, sesame seeds, grated parmesan cheese, paprika, celery seeds, and garlic powder in another mixing bowl.
To finish, I tossed the cooked pasta with chopped vegetables and olives, then poured the marinade over it and threw all the ingredients well.
I put the container in the refrigerator for at least 3 hours after covering it with plastic wrap.
Hope you enjoy this easy salad, it is very nutritious and rich !! Kids will also love it because of the colorful vegetables !! So try it as soon as possible !!
