Pasta salads are fantastic in my opinion. They are versatile you can be creative with using ingredients you love and they are perfect for picnics parties potluck dinners or just to have at home. I developed my love for creating pasta salads years ago and this recipe is one I make often. It is a great way to use vegetables you have on hand and each time you make it it’s a little different!
One thing I always struggled with was the dressing. I had a hard time finding a recipe I liked and I have never cared for store bought varieties. This dressing is perfect and exactly what I was looking for to complement the pasta salad.
This recipe is my family’s favorite and it makes a large quantity which is perfect for if you are serving a group or just want to have leftovers!
Ingredients
For the Salad Dressing
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup Parmesan cheese
2 tsp. dried oregano
2 cloves garlic – finely minced
1 tsp. paprika
1/2 tsp. celery seed
1/4 tsp. salt or more to taste
For the Pasta Salad
1 lb. thin spaghetti broken into thirds
2 medium zucchini – diced
1 pint of 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 (6.5 ounce) can sliced black olives drained (optional)
Cooking (>)
Directions
In a small bowl with a whisk or in a jar with a tight-fitting lid combine olive oil red wine vinegar Parmesan cheese oregano garlic paprika celery seed and salt. Mix well and allow flavors to blend while preparing the salad.
In a large pot bring 4 quarts water to boil.
Add spaghetti and cook according to package directions.
When the pasta is finished cooking drain well and rinse in cold water. This stops the cooking and prevents the pasta from becoming mushy in the salad.
In a large bowl add zucchini tomatoes cucumber bell peppers onion and black olives.
Add the rinsed pasta and then drizzle with salad dressing to taste (you don’t have to use it all).
Toss to combine cover and chill at least 2 hours or overnight.
Notes
Spaghetti: Break the noodles into thirds. I know that some people are strongly opposed to breaking pasta but for this recipe it will turn out better if the pasta is broken in thirds. The pasta will cook faster fit easier into your pot and make it easier to eat.
Pasta: You do not have to stick with spaghetti noodles. Other types of pasta are great as well – Angel hair bucatini or vermicelli are similar to spaghetti and farfalle macaroni rotini cavatappi gemelli ziti or penne are fantastic choices if you prefer pasta that is small. Always check the package for instructions on cooking time.
Tomatoes: Grape Tomatoes are my favorite but Cherry tomatoes chopped Roma classic or heirloom tomatoes are also fantastic.
Canned Black Olives: I know these are polarizing so feel free to omit. But I adore the briny element they add to the pasta salad.
Storing: Transfer extra pasta salad to an airtight container and keep in the refrigerator up to 4 days.
Make Ahead: California Pasta Salad can be assembled up to 3 days in advance. Store in an airtight container in the refrigerator until ready to serve. Toss gently before serving.
Cheese: If you enjoy your pasta salad with cheese in the mix toss in freshly shredded parmesan mozzarella bocconcini or crumble in some feta or goat cheese.
Enjoy!!