California Style Pasta Salad Recipes

CALIFORNIA SPAGHETTI SALAD

California Spaghetti Salad image

California Spaghetti Salad is a delicious pasta salad filled with fresh veggies and covered in a zesty Italian dressing. With all those flavors and colors making one beautiful and tasty side dish, there is no doubt this will be the hit of your next gathering!

Provided by Alyssa Rivers

Categories Salad

Time 3h15m

Number Of Ingredients 14

Ingredients

1 pound thin spaghetti (broken into 1 inch pieces)
1 pint cherry tomatoes (chopped in half)
2 zucchini (medium, diced)
1 cucumber (large, diced)
1 green bell pepper (medium, diced)
1 red bell pepper (diced)
1 red onion (large, diced)
2 cans ripe olives (2-1/4 ounces each sliced, drained)
1 bottle Italian salad dressing (16 ounces)
1/4 cup Parmesan cheese (grated)
1 tablespoon sesame seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder

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.

Nutrition Facts : Calories 317 kcal, Carbohydrate 38 g, Protein 8 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 1243 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

CALIFORNIA PASTA SALAD

California Pasta Salad image

As far as cold pasta salad recipes go, this is one of the best. Not only does it travel well to get-togethers such as picnics or tailgate parties, but people absolutely love it when it gets there. -Jeanette Krembas, Laguna Niguel, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 15 servings.

Number Of Ingredients 16

Ingredients

1 pound thin spaghetti, broken into 1-inch pieces
3 large tomatoes, diced
2 medium zucchini, diced
1 large cucumber, diced
1 medium green pepper, diced
1 sweet red 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
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder

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.

Nutrition Facts : Calories 257 calories, Fat 13g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 567mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

CALIFORNIA STYLE PASTA SALAD

CALIFORNIA STYLE PASTA SALAD image

GREAT ON A HOT SUMMER DAY WITH BBQ OR JUST A SIDE WITH ANY MEAL THROUGHOUT THE YEAR!

Provided by Tamara VASTINE

Categories Pasta Sides

Number Of Ingredients 16

Ingredients

1 lb thin spaghetti noodles broken into 2 inch pieces
3 large tomatoes (diced)
2 medium zucchinis (diced)
1 medium cucumber (diced)
1 medium green pepper (diced)
1 medium sweet red pepper (diced)
1 large red onion (diced)
2 can(s) sliced ripe olives, drained
DRESSING
1 bottle (16 ounces) italian salad dressing
1/4 c grated parmesan cheese
1 Tbsp sesame seeds
2 tsp poppy seeds
1 tsp paprika
1/2 tsp celery seed
1/4 tea tsp garlic powder

Steps:

1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
2. 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

California Pasta Salad image

Inspired by the California Wine Tasting meetup I recently attended, I prepared an aesthetically pleasing pasta salad that was as delicious as it was beautiful. The cayenne delivers the zing, while it also marriages a bold burst of citrus infusions. Ultra healthy and light, it can be eaten warm or cold. Americans should take a hint from European and Asian cultures and start eating more savory breakfast meals, so surprise your honey with this the morning after, and you may return to the night before.

Provided by MelindaMartin

Categories < 60 Mins

Time 55m

Yield 12-14 serving(s)

Number Of Ingredients 16

Ingredients

16 ounces whole wheat penne
2 lemons
1 orange
2 bay leaves
1 1/2 cups white button mushrooms
1 red onion
1 orange bell pepper
1 medium tomatoes
1 cup carrot
1 cup Baby Spinach
3 slices monterey jack pepper cheese
1 teaspoon cayenne
1/4 cup olive oil
4 tablespoons apple cider vinegar
2 teaspoons sea salt
2 teaspoons fresh black pepper

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.

Nutrition Facts : Calories 224, Fat 7.4, SaturatedFat 2.1, Cholesterol 6.2, Sodium 439.8, Carbohydrate 34.4, Fiber 4.8, Sugar 3.1, Protein 8.3

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