Description

This delicious and colorful California Pasta Salad is always a hit as part of a party menu. Make this easy pasta salad recipe up to a day ahead if you like; the flavors only get better as it marinates.

Ingredients

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1 cup olive oil
1/2 cup red wine vinegar
1/4 cup freshly grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons dried oregano
2 teaspoons poppy seeds
1/4 teaspoon garlic (or two cloves fresh, finely minced)
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon salt
1 pound thin spaghetti, broken into thirds
2 medium zucchini, diced
1 pint grape tomatoes, halved
1 large hot house cucumber, diced
1 medium green bell pepper, stemmed, seeded, and diced
1 medium red bell pepper, stemmed, seeded, and diced
1 red onion, peeled and diced (optional)
1 (6.5-ounce) can sliced black olives, drained

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Instructions

Prepare Dressing: In a small bowl with a whisk, or in a jar with a tight-fitting lid, combine olive oil, red wine vinegar, Parmesan cheese, sesame seeds, oregano, poppy seeds, garlic, paprika, celery seed, and salt. Mix well and allow flavors to blend while preparing the salad.
Cook Pasta: Bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook according to package directions, about 9 minutes. Drain well and rinse in cold water.
Assemble Salad: In a large bowl add zucchini, tomatoes, cucumber, bell peppers, onion, and black olives. Add rinsed pasta and drizzle with salad dressing to taste. Toss to combine, cover, and chill at least 2 hours or overnight.

Notes

Thin spaghetti: Breaking the noodles into thirds makes the pasta easier to eat. Grape tomatoes: Cherry tomatoes or chopped Roma, classic, or heirloom tomatoes can be used. Canned black olives: These can be omitted if preferred. Storage: Transfer extra pasta salad to an airtight container in the refrigerator up to 4 days. Make ahead: Can be assembled up to 3 days in advance.

Prep Time: 15 minutes
Cook Time: 2 hours 25 minutes
Category: Salad
Method: Boiling, Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 257 kcal
Sugar: 3 g
Sodium: 70 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 1 mg