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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

California Spaghetti Salad Recipe

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This recipe for California Spaghetti Salad is from The Clarke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound thin spaghetti, broken into 1 inch pieces
1 pint cherry tomatoes, chopped in half
2 medium zucchini, diced
1 large cucumber, diced
1 medium green bell pepper, diced
1 red bell 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
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
Directions:
Directions:
1. Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.
2. To make the dressing: Whisk together Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.

 

 

 

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