Description
The California Pasta Medley Salad is a quintessential summer dish that brings together the vibrancy of fresh vegetables, the tanginess of Italian dressing, and the distinct taste of Parmesan cheese in a harmonious mix. Perfect for social gatherings, family dinners, or as a fulfilling light meal on its own, this salad is not only appealing to the eyes but also to the palate. Its ease of preparation makes it an ideal choice for both novice cooks and seasoned chefs looking to add a refreshing twist to their culinary repertoire.
Ingredients
Scale
- 16 ounces spaghetti noodles, broken into pieces
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup sliced black olives
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons Salad Supreme seasoning
- 3/4 cup Italian dressing (adjust according to taste)
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the broken spaghetti noodles and cook them according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process, then drain well.
- Combine the Vegetables and Pasta: In a large bowl, combine the cucumber, red bell pepper, green bell pepper, cherry tomatoes, red onion, black olives, chopped parsley, and the cooled spaghetti. Toss to ensure everything is well mixed.
- Add Seasoning and Dressing: Add the grated Parmesan cheese, Salad Supreme seasoning, and Italian dressing. Season with salt and pepper to taste. Mix with tongs until everything is evenly coated. Taste and adjust the seasoning if necessary.
- Chill the Salad: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
- Final Stir and Serve: Just before serving, stir the salad well to redistribute the dressing and seasonings. Serve chilled as either a refreshing side dish or a light main course.