California Pasta Salad (10-15)
Source of Recipe
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California Pasta Salad (10-15)
Country Extra September 1992
Reviews rated this recipe 4.5 of 5 stars.
Prep: 15 min. + chilling
Yield: 10-15 servings.
Californians are fond of cookouts. This salad travels well to picnics, the beach or potluck suppers. Not only that�people love it when it gets there! �Jeanette Krembas, Laguna Niguel, California
Ingredients:
� 1 pound thin spaghetti, broken into 1-inch pieces
� 3 large tomatoes, diced
� 2 medium zucchini, diced
� 1 large cucumber, diced
� 1 medium green pepper, diced
� 1 sweet red pepper, diced
� 1 large red onion, diced
� 2 cans (2-1/4 ounces each) sliced ripe olives, drained
�
� DRESSING:
� 1 bottle (16 ounces) Italian salad dressing
� 1/4 cup grated Parmesan cheese
� 1 tablespoon sesame seeds
� 2 teaspoons poppy seeds
� 1 teaspoon paprika
� 1/2 teaspoon celery seed
� 1/4 teaspoon garlic powder
Directions:
1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
2. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
1 serving (3/4 cup) equals 257 calories, 13 g fat (2 g saturated fat), 1 mg cholesterol, 567 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein.
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