Food & Drink

Recipe of the Day: California pasta salad

California Pasta Salad
California Pasta Salad


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


1 bottle (16 ounces) Italian salad dressing

1/4 cup grated Parmesan cheese

1 teaspoon paprika

1/2 teaspoon celery seed

1/4 teaspoon garlic powder

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. Yield: 10-15 servings.

Country Extra September 1992