"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

California Pasta Salad Recipe

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This recipe for California Pasta Salad, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nicole Bender


1 lb. thin spaghetti or vermicelli, broken into 1-inch pieces, cooked
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 (2.5oz each) sliced black olives, drained
1 bottle (16oz.) Italian salad dressing
cup grated Parmesan or Romano cheese
1 teaspoon paprika
teaspoon garlic powder
1 TBLS. Sesame seeds
2 teaspoons poppy seeds
teaspoon celery seed

Combine all ingredients in a large bowl; cover with plastic wrap and refrigerate overnight to blend flavors.




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