1 pound of fine spaghetti, snapped into bite-sized fragments
A pint of juicy halved cherry tomatoes
2 medium-sized zucchinis, cut into bite-sized cubes
A sizable cucumber, finely chopped
1 medium green bell pepper, diced into small pieces
A medium-sized red bell pepper, equally diced
1 large red onion, finely chopped
2 cans (each 2-¼ ounces) of succulent sliced ripe olives, thoroughly drained
For the Dressing:
16 ounces of premium Italian salad dressing
1/4 cup of finely grated Parmesan cheese
1 tablespoon of sesame seeds
1 teaspoon of vibrant paprika
1/2 teaspoon of crunchy celery seed
1/4 teaspoon of aromatic garlic powder
Begin by cooking the spaghetti to al dente perfection, following the instructions provided on the package. After cooking, transfer the pasta to a colander, allowing it to drain. Rinse it under a stream of cold water to halt the cooking process and to ensure the pasta maintains its firm texture.
As the pasta cools, gather your freshly chopped cherry tomatoes, zucchinis, cucumber, green and red bell peppers, red onion, and olives. Combine these vibrant ingredients in a spacious bowl, ensuring there’s enough room for thorough mixing.
Now, onto the dressing. Blend the Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder in a separate bowl. Whisk these ingredients together until they emulsify into a harmonious blend, a tantalizing mix of flavors ready to marry with your pasta and veggies.
Pour your freshly made dressing over your pasta-vegetable medley, ensuring all ingredients are generously coated. Toss the ingredients together, blending the flavors while maintaining the integrity of your fresh produce.
Cover your salad and allow it to rest, ideally refrigerating for a minimum of 3 hours, or better yet, overnight. This resting period allows all the flavors to mingle and deepen, creating a truly Californian, vibrant, and flavorful spaghetti salad. Enjoy this Golden State Spaghetti Salad Medley as a refreshing side dish or a light main course.