Bring a refreshing twist to your meals with this vibrant California Spaghetti Salad. Packed with colorful vegetables and tossed in a zesty homemade dressing, this salad is perfect for summer picnics, potlucks, or as a nutritious side dish.
Ingredients
For the Dressing:
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 1/4 cup grated Parmesan cheese
- 2 tsp dried oregano
- 2 cloves garlic, finely minced
- 1 tsp paprika
- 1/2 tsp celery seed
- 1/4 tsp salt, adjust to taste
For the Pasta Salad:
- 1 lb thin spaghetti, broken into thirds
- 2 medium zucchini, diced
- 1 pint grape tomatoes, halved
- 1 large English cucumber, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 red onion, diced
- 1 can (6.5 ounces) sliced black olives, drained (optional)
Instructions
- Make the Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, Parmesan cheese, oregano, garlic, paprika, celery seed, and salt. Set aside to allow the flavors to meld.
- Cook the Pasta:
- In a large pot, bring water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking and prevent sticking.
- Combine the Salad:
- In a large mixing bowl, combine the diced zucchini, halved tomatoes, diced cucumber, bell peppers, onion, and black olives. Add the cooled pasta.
- Dress the Salad:
- Drizzle the prepared dressing over the pasta and vegetables. Toss everything to ensure it’s evenly coated.
- Chill:
- Cover the salad and refrigerate for at least 2 hours, or overnight, to enhance the flavors.
Additional Notes
- Pasta Choices: While thin spaghetti is used here, feel free to experiment with other types like angel hair or penne for different textures.
- Tomato Varieties: Cherry, Roma, or heirloom tomatoes are great alternatives to grape tomatoes.
- Olives: If you’re not a fan of black olives, feel free to omit them or substitute with green olives for a different flavor.
- Cheese Options: Consider adding mozzarella, feta, or goat cheese for extra creaminess and flavor.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 4 days.
- Make Ahead: This salad can be prepared and stored in the refrigerator 3 days in advance, making it a perfect option for busy schedules.
Serving Suggestions
- Accompaniments: Serve this salad as a standalone meal or alongside grilled meats or seafood for a fulfilling dinner.
- Bread Pairing: A crusty baguette or garlic bread complements this salad beautifully.
Nutritional Information for California Spaghetti Salad
This California Spaghetti Salad is not only vibrant and flavorful but also offers a good balance of nutrients. Here’s a breakdown of the nutritional content per serving, based on the key ingredients used:
Caloric Content
- Calories per Serving: Approximately 350-400 calories. This can vary depending on the specific amounts and types of dressing and cheese used.
Macronutrients
- Carbohydrates: About 45-50 grams per serving, primarily from the pasta and vegetables. The exact amount can vary depending on the type of pasta used.
- Proteins: Roughly 10-12 grams per serving, coming from the Parmesan cheese and the minor contributions from the pasta and vegetables.
- Fats: Approximately 22-25 grams per serving, largely from the olive oil in the dressing and the natural fats in the olives and cheese.
Vitamins and Minerals
- Vitamin C: Provided by the bell peppers, tomatoes, and cucumbers, which are high in this essential vitamin.
- Vitamin A: Comes from the red bell peppers and tomatoes.
- Calcium and Iron: Supplied by the Parmesan cheese and the vegetables.
- Fiber: The vegetables and whole grain pasta (if used) contribute to the dietary fiber content, which is beneficial for digestion.
Enjoy this delicious California Spaghetti Salad, a perfect blend of freshness and flavor that is sure to delight everyone at your table!
