thepioneerwoman3.7
Alyssa Rivers' California Spaghetti Salad Will Be a Hit This Summer
Alyssa Rivers from The Recipe Critic blog shares her easy California spaghetti salad recipe from new cookbook, The Tried-and-True Cookbook. Make it this summer!
👥 12 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 3h 5m🔥 Cook: 10 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●colander
- ●whisk
📝 Preparation Steps
1
For the salad: In a large pot, cook the thin spaghetti in boiling water according to the package directions. Drain using a colander, rinse in cold water, and add to a large bowl.
2
To the pasta, add the cherry tomatoes, cucumber, red bell pepper, red onion, and black olives.
cucumber, diced1red bell pepper, ribs and seeds removed, and diced1red onion, diced1/2sliced black olives, drained1 (2.25-oz.) can
3
For the dressing: Whisk together the Italian salad dressing, parmesan cheese, sesame seeds, sweet paprika, celery seed, and garlic powder. Pour the dressing over the salad, and toss until coated. Cover and refrigerate for ⏱️ 3 hours or overnight before serving.
Nutrition Facts
calories
347 Calories
fat Content
21 g
fiber Content
2 g
sugar Content
4 g
sodium Content
81 mg
protein Content
7 g
trans Fat Content
0 g
cholesterol Content
2 mg
carbohydrate Content
31 g
saturated Fat Content
4 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...