A refreshing California Spaghetti Salad with Italian dressing, fresh vegetables, and cold pasta — the perfect summer side dish.

Scale

1 pound spaghetti, cut into 1-inch chunks

1 pint cherry tomatoes, half-chopped

1 big sliced cucumber

1 big diced red pepper

2 medium diced zucchini

2 cans (2 1/4 ounces) drained sliced black olives

1 medium diced bell pepper

1 bottle Italian dressing (16 oz.)

1/4 cup grated Parmesan cheese

1 big diced red onion

1/2 teaspoon celery seed

1 teaspoon paprika

1/4 teaspoon garlic powder

1. Cook the pasta as directed on the packet. Rinse in cold water after draining.

2. In a large bowl, combine cherry tomatoes, zucchini, cucumber, red onion, olives, and bell peppers.

3. In a mixing bowl, whisk together Parmesan cheese, Italian dressing, celery seeds, paprika, and garlic powder.

4. Toss the salad in the dressing until well coated.

5. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Best served chilled. Flavors intensify when prepared ahead. Add protein or extra veggies for variation.

Keywords: California Spaghetti Salad, cold pasta, Italian dressing, summer side dish