I could eat this forever!


What You Need: One pound of spaghetti, diced into pieces no larger than an inch

1 medium cucumber (chopped) 1 bell pepper (any color) 1 cup of cherry tomatoes (halved)

half a cup of sliced black olives

Thinly slice one tiny red onion.

1/2 cup of marinara for salads

Grated Parmesan cheese, 1/4 cup

1/3 cup of Italian seasoning

Toss with salt and pepper.


Before serving, make sure the spaghetti is cooked al dente as directed on the box. Drain well after rinsing with cold water.

2. Toss the cooked spaghetti with the chopped tomatoes, cucumber, bell pepper, and red onion in a large salad dish.

Third, stir in the chopped olives and Parmesan cheese.

Step 4: Drizzle the salad with the Italian dressing and toss to coat.

5. Toss one more to spread the spices evenly, then season with salt, pepper, and Italian seasoning.

6. Let the salad chill in the fridge for at least an hour so the flavors can combine.

7. Best enjoyed chilled or even room temperature.

Tips and Variations.

Incorporate artichoke hearts or avocado for a creamy texture to your California Spaghetti Salad for a little more flavor. Chicken or salami, after cooked, may be added for protein. To make it lighter, combine half of the Italian dressing with a little olive oil and fresh lemon juice. Try using various shapes and textures of pasta by experimenting with different kinds

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