California Spaghetti Salad Recipe 435

CALIFORNIA SPAGHETTI SALAD

Steps:

• Cook the pasta according to package directions. Drain using a colander and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.

CALIFORNIA SPAGHETTI SALAD RECIPE - (4.3/5)

Steps:

• Cook the pasta according to package direction. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red pepper, red onion and olives in large bowl. To make the dressing, Whisk together Italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seeds and garlic powder. Pour over salad and toss until coated . Cover and refrigerate for 3 hours or overnight

CALIFORNIA SPAGHETTI SALAD

Steps:

• Cook pasta according to package directions.
• Drain well and rinse in cold water to stop cooking.
• Transfer to a large bowl.
• Add the vegetables (minus the onion, tomato and cucumber) and olives.
• In a large mixing bowl, whisk together the dressing ingredients.
• Stir in cucumbers and onion.
• Drizzle over spaghetti mixture; toss to coat.
• Cover and refrigerate for several hours or overnight for best flavor. Top with diced tomatoes. Serve with a slotted spoon. Enjoy!

CALIFORNIA PASTA SALAD

Steps:

• Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives. , In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

CALIFORNIA PASTA SALAD

Steps:

• Boil the pasta and drain. Toss with a teaspoons of oil and pinch of salt. - set aside.
• Chop carrots (I bought pre-julienned-cut).
• Dice tomato.
• Chop mushrooms.
• Dice onion.
• Chop bell pepper.
• Chop spinach.
• Peel and dice orange.
• Thinly slice one of the lemons-skin on.
• Juice other lemon.
• Slice "cheese" into thin long strips.
• In a large mixing bowl:.
• Add oil, lemon juice, vinegar, chopped fruit and veggies.
• Mix well - I use a large serving fork, so everything retains it's shape.
• In a sauce pan on stove:.
• Heat 1 tablespoons of oil.
• Add 2 bay leaves, and 1 cup of the chopped fresh ingredients from mixing bowl.
• Saute for 5 minutes.
• Add sauteed ingredients back to large mixing bowl. Remove bay leaves.
• Add pasta, "cheese" strips, salt, pepper and cayenne.
• Toss well.
• Optional:.
• Peas, tofu or beans can be added to this dish for extra protein and fiber.
• Pairings: A nice meritage wine, like Hart's Desire, or a Chardonnay.
• Like, I'm so sure. If you don't even know how to talk like a Californian wine connoisseur, you totally have to learn. Duh. If you need to try it on for size, pop in some chewing gum, bleach your hair, grab some wine and chill. I'm just, like, so there, you know.

SPAGHETTI SALAD I

Steps:

• Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
• In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

CALIFORNIA PASTA SALAD

Steps:

• Boil rotini. (Package directions will indicate 8-10 minutes. My family thinks 'al dente' translates to 'raw', so I cook the pasta 4 or 5 minutes longer, until it tastes tender.).
• Drain pasta; rinse well with cold water.
• In a very, very large bowl, mix cooled pasta with zucchini, cucumber, sweet peppers, onion and olives, if desired.
• Stir in tomatoes. (I use a slotted spoon. That way, you get a little juice, but not an overwhelming amount. If fresh ones are in season, even better, of course!)
• In a small bowl, mix grated cheese with sesame seeds, poppy seeds, celery seeds, paprika and garlic powder.
• Sprinkle seasoning mixture over pasta; stir well.
• Pour Italian dressing over all, stirring well.
• Cover and refrigerate for 24 hours before serving. (Actually, I find this hits its' 'peak' at 48 hours. Stays good for several days after that, but finally begins to get mushy.).