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Easy california-spaghetti-salad Recipe
![450483671 403970312675759 5384836618056216463 n](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/07/450483671_403970312675759_5384836618056216463_n.jpg?resize=526%2C470&ssl=1)
Ingredients:
- 1 lb (450g) spaghetti
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 red onion, finely chopped
- 1 cup black olives, sliced
- 1 cup grated Parmesan cheese
- 1 cup Italian dressing
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions:
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to package instructions until al dente.
- Drain and rinse under cold water to cool.
- Prepare the Vegetables:
- While the pasta is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell peppers, and finely chop the red onion.
- Combine Ingredients:
- In a large bowl, combine the cooked and cooled spaghetti, cherry tomatoes, cucumber, bell peppers, red onion, and black olives.
- Add the grated Parmesan cheese.
- Add Dressing:
- Pour the Italian dressing over the pasta and vegetables.
- Add the garlic powder, paprika, salt, and pepper.
- Toss everything together until well combined.
- Chill and Serve:
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Toss the salad again before serving.