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Adjust Servings:
1 lbs Thin Spaghetti
1 Pint Cherry Tomatoes
2 Diced Zucchini
1 Large Cucumber
1 Diced Red Bell Pepper
1 Diced Green Bell Pepper
1 Chopped Red Onion
2 Cans Black Olives
16 oz Italian Salad Dressing
1/4 Cup Grated Parmesan Cheese
1 Tbsp Sesame Seeds
1 Tsp Paprika
1/2 Tsp Celery Seed
1/4 Tsp Garlic Powder
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

California Pasta Salad

Posted By Chef Rodney on August 26th, 2017 under Salads

I can’t be on the cheeseburger diet all the time.

— Bobby Flay
  • 180 min
  • Serves 12
  • Easy
  • Recipe Not Reviewed Yet


  • Salad

  • Dressing

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.


Here’s 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.


How to Make this Recipe


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.


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