This pasta salad is one for the books! Bursting with delicious flavors and so many vibrant colors, it's one of my favorite summer salad recipes to make. What makes this California Spaghetti Salad even better is when you're able to make it with garden fresh veggies...yum!

This is one of my families favorite meals, they ask for it at least a couple times a month during the summer weather. However, if this is too much pasta for you, you can always try making this as a side dish to a bbq. Also feel free to mix up the veggies and put in whatever you desire...there's no wrong ingredient here!

Here are some more summer recipes to try out:

Chipotle Citrus Chicken Skewers

Gyros with Greek Chicken

Grilled Fruit Salad

1. Cook the pasta according to the directions on the box, and then drain and rinse in cold water.

2. In a large bowl add in your zucchini, cherry tomatoes, cucumber, green and red bell peppers, red onion, and black olives. Then add in the cooked pasta.

3. In a small bowl whisk together the italian dressing, sesame seeds, parmesan cheese, paprika, celery seed, and garlic powder.

4. Pour the dressing over the salad and toss everything together.

5. Cover and allow to sit in the refrigerator for a minimum of 3 hours or overnight.

Ingredients

• 1llb of spaghetti cooked and drained
• 1 1/2 cups of cherry tomatoes cut in half
• 1 cucumber diced
• 2 zucchini's diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 1 red onion diced
• 1 can of sliced black olives

For the dressing:

• 1 bottle of Kraft italian dressing
• 1/2 cup of grated parmesan cheese
• 1 tablespoon of sesame seeds
• 1 teaspoon of paprika
• 1/2 teaspoon of celery seed
• 1/4 teaspoon garlic powder

Directions

1. Cook the pasta according to the directions on the box, and then drain and rinse in cold water.
2. In a large bowl add in your zucchini, cherry tomatoes, cucumber, green and red bell peppers, red onion, and black olives. Then add in the cooked pasta.
3. In a small bowl whisk together the italian dressing, sesame seeds, parmesan cheese, paprika, celery seed, and garlic powder.
4. Pour the dressing over the salad and toss everything together.
5. Cover and allow to sit in the refrigerator for a minimum of 3 hours or overnight.