Here’s a fresh and flavorful California Spaghetti Salad recipe! This salad is perfect for summer picnics, potlucks, or a light dinner. It combines pasta, fresh vegetables, and a zesty dressing.
Ingredients (serves 6–8)
For the salad:
- 12 oz (about 3 cups) spaghetti
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup shredded cheddar or mozzarella cheese
- 1/4 cup fresh parsley or cilantro, chopped
Optional extras:
- 1 avocado, diced
- 1/4 cup roasted corn
- 1/2 cup cooked chicken or turkey for protein
For the dressing:
- 1/3 cup olive oil
- 3 tbsp red wine vinegar (or apple cider vinegar)
- 1 tbsp Dijon mustard
- 1 tsp honey or sugar
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 tsp Italian seasoning or dried oregano
Instructions
- Cook the spaghetti
- Boil spaghetti according to package instructions until al dente.
- Drain and rinse with cold water to stop cooking. Set aside.
- Prepare the dressing
- In a small bowl, whisk together olive oil, vinegar, mustard, honey, garlic, salt, pepper, and Italian seasoning.
- Assemble the salad
- In a large bowl, combine cooked spaghetti, cherry tomatoes, cucumber, bell peppers, red onion, olives, and cheese.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Chill and serve
- Refrigerate for at least 30 minutes before serving to let flavors meld.
- Garnish with fresh parsley or cilantro and optional avocado before serving.
💡 Tips:
- For extra crunch, add sliced almonds or sunflower seeds.
- Use tri-color or whole wheat spaghetti for a fun twist.
- This salad tastes even better the next day as the flavors fully blend.
If you want, I can also give you a California-style creamy version that’s more like a classic pasta salad with mayo—but still fresh and colorful.
Do you want me to do that?
