Ingredients
1 pound of spaghetti, broken into 1-inch pieces
1 cup of cherry tomatoes, halved
1 medium cucumber, diced
1 bell pepper (any color), diced
1 small red onion, thinly sliced
1/2 cup of black olives, sliced
1/4 cup of grated Parmesan cheese
1 1/2 cups of Italian salad dressing
1 tablespoon of Italian seasoning
Salt and pepper to taste
Directions
1. Cook the spaghetti according to package instructions until al dente. Rinse under cold water and drain well.
2. In a large salad bowl, combine the cooked spaghetti and all the chopped vegetables (tomatoes, cucumber, bell pepper, and red onion).
3. Add the sliced olives and grated Parmesan cheese to the bowl.
4. Pour the Italian dressing over the salad and toss everything to coat well.
5. Season with Italian seasoning, salt, and pepper, then toss again to distribute the spices evenly.
6. Chill the salad in the refrigerator for at least one hour to allow the flavors to meld together.
7. Serve cold or at room temperature.

Variations & Tips
To add a bit more zest to your California Spaghetti Salad, consider incorporating artichoke hearts or avocado for a creamy texture. For protein, add cooked chicken or salami. If you’re looking for a lighter version, substitute half of the Italian dressing with a squeeze of fresh lemon juice and a splash of olive oil. You can also experiment with different types of pasta for varying textures and shapes.