CALIFORNIA SPAGHETTI SALAD

Ingredients

For the Salad:

• 1 pound (450 g) spaghetti noodles
• 1 ½ cups cherry tomatoes, halved
• 1 large cucumber, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, finely chopped
• 1 medium zucchini, diced
• 1 cup sliced black olives, drained
• 1 cup sharp cheddar cheese, cubed (optional)
• ½ cup carrots, shredded
• 1 cup frozen corn, thawed (optional but adds sweetness)
• ¼ cup fresh parsley, chopped

For the Dressing:

• 1 cup Italian dressing (store-bought or homemade — see below)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes (optional, for mild heat)
• Salt and black pepper to taste

Homemade Italian Dressing (optional)

If you want a fresher flavor, make your own dressing:

• ¾ cup olive oil
• ¼ cup red wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon honey or sugar
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt & pepper to taste
  Whisk all together until smooth.

Instructions

1. Cook the Spaghetti:
   Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8–10 minutes.
   Drain and rinse under cold water to stop cooking and cool the noodles completely.
2. Prepare the Vegetables:
   While the pasta cooks, dice all vegetables — tomatoes, cucumbers, peppers, onion, zucchini, carrots, and olives.
   Place them in a large mixing bowl.
3. Combine Everything:
   Add the cooled spaghetti to the bowl of vegetables. Toss gently with tongs or two large spoons.
4. Add Dressing:
   Pour the Italian dressing (homemade or bottled) over the salad. Sprinkle with seasonings — garlic powder, onion powder, paprika, basil, oregano, salt, and pepper.
   Toss until everything is evenly coated.
5. Chill and Marinate:
   Cover the bowl and refrigerate for at least 2 hours (or overnight for best flavor).
   This allows the pasta to absorb the dressing and the flavors to blend beautifully.
6. Before Serving:
   Toss again to redistribute the dressing. Add more if needed.
   Sprinkle with chopped parsley and cubed cheese before serving.

Serving Suggestions

• Serve chilled as a side dish with grilled chicken, steak, or fish.
• Great for barbecues, summer picnics, and potlucks.
• Can be made 1–2 days ahead — just refresh with a bit more dressing before serving.

Tips & Variations

• Add pepperoni slices, salami, or shrimp for a protein boost.
• Use rotini or penne instead of spaghetti for a chunkier version.
• Add a sprinkle of Parmesan cheese or feta before serving for extra flavor.
• Store in an airtight container in the fridge for up to 4 days.