Method:
Cook the Pasta: Begin by cooking the spaghetti in a large pot of salted boiling water. Follow the package instructions for al dente, usually around 9-11 minutes. Once cooked, drain and rinse the pasta with cold water to halt the cooking process and cool it down.
Prepare the Vegetables: While the pasta is cooking, start preparing the vegetables. Halve the cherry tomatoes, dice the cucumber, bell peppers, and finely chop the red onion. Ensure all the vegetables are bite-sized for the best texture and flavor balance.
Combine Ingredients: In a large mixing bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, bell peppers, red onion, and black olives.
Add the Dressing and Cheese: Pour the Italian dressing over the mixture and toss to ensure everything is well-coated. Add the grated Parmesan cheese, sesame seeds, paprika, and celery seed. Mix thoroughly.
Season to Taste: Taste the salad and add salt and pepper as needed. Remember, the flavors will meld more as the salad sits, so it’s okay to under-season slightly at this stage.
Chill and Serve: Cover the salad with plastic wrap or transfer it to an airtight container and refrigerate for at least 2 hours. This allows the flavors to develop and the salad to chill nicely. Before serving, give it a good stir and adjust the seasoning if necessary.
Conclusion
The California Spaghetti Salad is more than a recipe; it’s a beloved tradition. It brings our family together, providing a delicious reminder of our shared history and the simple joys of good food. Whether you’re making it for the first time or the hundredth, it’s a dish that promises to delight and satisfy, making every gathering a little more special. So next time you’re looking for a dish that’s sure to please a crowd, give our family’s California Spaghetti Salad a try — it might just become a tradition in your household too!!
