Instructions:

Step 1

Cook the spaghetti according to package instructions. Drain and rinse with cold water. Set aside.

Step 2

In a large mixing bowl, combine the diced vegetables: zucchinis, cherry tomatoes, green and red peppers, red onions, cucumbers, and black olives.

Step 3

In another mixing bowl, whisk together the Italian dressing, grated Parmesan cheese, sesame seeds, paprika, celery seeds, and garlic powder to make the dressing.

Step 4

Toss the cooked spaghetti with the diced vegetables and black olives.

Step 5

Pour the dressing over the spaghetti and vegetable mixture. Toss until everything is well coated.

Step 6

Cover the bowl with plastic wrap and refrigerate for at least 3 hours before serving.

Enjoy this colorful and nutritious California Spaghetti Salad! It’s a hit with both adults and kids alike. Try it out soon!

Tips:

– Cook spaghetti al dente.

– Rinse spaghetti under cold water.

– Customize veggies based on preference.

– Adjust dressing to taste.

– Chill salad before serving.

Variations:

– Add protein like chicken or tofu.

– Try a Mediterranean twist with feta and olives.

– Make it vegan with vegan dressing.

– Use gluten-free spaghetti or veggie noodles.

– Add spice with jalapeños or spicy dressing.