California Spaghetti Salad
This California spaghetti salad is a cold pasta salad loaded with fresh vegetables and tossed in a tangy dressing. It’s great for picnics, potlucks, or make-ahead lunches.
Ingredients
Salad
- 250 g (about 8 oz) spaghetti
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (red, yellow, or green), diced
- ½ cup red onion, finely sliced
- ½ cup black olives, sliced (optional)
- ½ cup shredded carrots (optional)
- ¼ cup fresh parsley, chopped
Dressing
- ¾ cup Italian dressing (store-bought or homemade)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
1. Cook the spaghetti
- Boil spaghetti in salted water until al dente
- Drain and rinse under cold water to stop cooking
- Let it cool completely
2. Prepare vegetables
- Chop all vegetables into bite-sized pieces
- Keep them fresh and crisp for best texture
3. Make the dressing
- In a small bowl, whisk together:
- Italian dressing
- Olive oil
- Vinegar or lemon juice
- Garlic powder
- Oregano
- Salt and pepper
- Parmesan (if using)
4. Combine
- In a large bowl, add cooled spaghetti and vegetables
- Pour dressing over everything
- Toss well until evenly coated
5. Chill
- Cover and refrigerate for at least 1–2 hours
- Stir once before serving to redistribute dressing
Serving Suggestions
- Serve cold as a side dish or light meal
- Pairs well with grilled chicken, fish, or sandwiches
- Great for meal prep lunches
Tips
- Rinse pasta well so it doesn’t stick together in the salad
- Add dressing gradually so it doesn’t become soggy
- Best flavor after chilling for a few hours or overnight
- Add mozzarella cubes or grilled chicken for extra protein
Storage
- Refrigerator: up to 3 days
- Not recommended for freezing (vegetables lose texture)