I don't think I have ever been to a BBQ that didn't have macaroni salad, potato salad or some coleslaw. Those are the type of cold side dishes you would expect at a summer BBQ. But this California Pasta Salad is my new favorite salad to bring to a BBQ.
This recipe is a nice variation for your typical pasta salad. I made this for a potluck recently and got rave reviews. Make sure you refrigerate the salad for at least 3 hours before serving to allow the dressing marinate the pasta and veggies.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this California Pasta Salad recipe (see recipe card for quantities): Thin Spaghetti, Cherry Tomatoes, Zucchini, Diced, Cucumbers, Red Bell Pepper, Green Bell Pepper, Red Onion, Black Olives, Italian Salad Dressing, Parmesan Cheese, Sesame Seeds, Paprika, Celery Seed and Garlic Powder.
🥣 How to Make California Pasta Salad
Cook the pasta according to package directions. Drain and rinse in cold water. Place in a large serving bowl.
Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives to large pasta bowl. Mix well.
Make the dressing by whisking together Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.
Pour over salad and toss until everything is well coated.
Cover and refrigerate for at least 3 hours before serving.
California Pasta Salad
Ingredients
SALAD
- 1 lbs Thin Spaghetti
- 1 Pint Cherry Tomatoes
- 2 Zucchini, Diced
- 1 Large Cucumber(s), Sliced
- 1 Red Bell Pepper, Diced
- 1 Green Bell Pepper, Diced
- 1 Red Onion, Diced
- 2 Cans Black Olives, Chopped
DRESSING
- 16 oz Italian Salad Dressing
- ¼ Cup Parmesan Cheese, Grated
- 1 tablespoon Sesame Seeds
- 1 teaspoon Paprika
- ½ teaspoon Celery Seed
- ¼ teaspoon Garlic Powder
Instructions
- Cook the pasta according to package directions. Drain and rinse in cold water. Place in large serving bowl.
- Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives to large pasta bowl. Mix well.
- Make the dressing by whisking together Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed and garlic powder.
- Pour over salad and toss until everything is well coated.
- Cover and refrigerate for at least 3 hours before serving.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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