Introduction
This fresh and vibrant California Spaghetti Salad is a lighter twist on the classic potluck favorite. Packed with colorful veggies, tender spaghetti, and a tangy Italian-style dressing, it’s satisfying yet waistline-friendly. At only 4 WW points per serving (on most plans), it’s perfect for summer gatherings, BBQs, or healthy weekday lunches.
Ingredients (Serves 10–12)
- 12 oz whole wheat or high-fiber spaghetti
- 1 1/2 cups cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup broccoli florets, chopped small
- 1/2 cup sliced black olives (optional)
For the dressing:
- 1 cup light Italian dressing (store-bought light or homemade)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt & pepper, to taste
Instructions
- Cook the pasta:
Boil spaghetti in salted water according to package directions until al dente. Drain, rinse under cold water, and set aside. - Chop the vegetables:
While the pasta cooks, dice and prep all vegetables. - Make the dressing:
In a bowl or jar, combine light Italian dressing, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix well. - Assemble the salad:
In a large bowl, combine cooked spaghetti, vegetables, and dressing. Toss until evenly coated. - Chill:
Refrigerate for at least 2 hours before serving to let the flavors meld.
Tips & Variations
- Use Fiber Gourmet spaghetti or chickpea pasta for even fewer points.
- Add lean protein like grilled chicken or shrimp to make it a full meal.
- For extra flavor, toss in fresh herbs like basil or parsley.
Enjoy !!
