California Spaghetti Salad

Ingredients

• 450 g (1 lb) spaghetti
• 1 ½ cups cherry tomatoes, halved
• 1 cucumber, diced
• 2 zucchinis, diced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 small red onion, finely chopped
• 1 can sliced black olives, drained
• 1 cup shredded carrots
• 120 g (4 oz) mozzarella cheese cubes (optional)

🥣 Dressing

• 1 bottle (about 475 ml / 16 oz) Italian dressing (store-bought or homemade)
• ½ cup grated Parmesan cheese
• 1 tablespoon sesame seeds
• 1 teaspoon paprika
• ½ teaspoon celery seed
• ½ teaspoon garlic powder

👩‍🍳 Instructions

1. Cook the spaghetti
   Boil in salted water until al dente. Drain and rinse under cold water to cool completely.
2. Prepare the vegetables
   Chop all vegetables into bite-sized pieces.
3. Mix the dressing
   In a bowl, combine Italian dressing, Parmesan, sesame seeds, paprika, celery seed, and garlic powder.
4. Assemble the salad
   In a large bowl, combine cooled spaghetti, vegetables, olives, and mozzarella.
5. Add dressing
   Pour dressing over the salad and toss well to coat everything evenly.
6. Chill
   Cover and refrigerate for at least 2–4 hours (overnight is even better).

🌟 Tips

• Stir before serving—pasta may absorb dressing, so you can add a bit more if needed.
• Add grilled chicken or shrimp to turn it into a full meal.
• For extra flavor, use fresh herbs like parsley or basil.