CALIFORNIA SPAGHETTI SALAD

CALIFORNIA SPAGHETTI SALAD

Colorful and full of fresh ingredients, this salad is a delicious ray of sunshine that heralds the coming of spring. 

It is perfect as a quick meal or as a lunch to take to school or work. This summer will be perfect for your picnics.

Ingredients

  • 1 16 oz (455 g) package thin spaghetti, cut in half 
  • 1 cup (250 mL), cherry tomatoes, halved
  • 1 cup (250 mL) diced cucumber
  • 1 cup (250 mL) thinly sliced salami, cut into small pieces
  • 1 medium green bell pepper, diced
  • 1/2 small red onion, diced
  • 1/2 cup (125 mL), black olives, chopped
  • 8 oz (237 mL) Italian dressing
  • 1 cup (250 mL) grated Parmesan cheese
  • 1/2 teaspoon (2.5 mL) paprika
  • Salt and pepper to taste

Preparation

  1. Cook spaghetti according to package instructions, usually 1 minute less (al dente), then drain. Add a drizzle of olive oil to prevent the pasta from sticking together. Refrigerate to cool.
  2. In a large bowl, pour cooled spaghetti and add tomatoes, cucumber, salami, pepper, red onion, and olives.
  3. Combine remaining ingredients, then pour over salad and toss to coat. 
  4. Add Parmesan cheese and toss gently. 
  5. Cover and refrigerate for at least 2 hours before serving. 

You’ll love this salad, bursting with color and flavor! All your colleagues will want to have your recipe!

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