California Spaghetti Salad

Why You’ll Love This Recipe

California Spaghetti Salad combines the best of both worlds – a pasta salad with the crunch and freshness of summer vegetables. The spaghetti provides a satisfying base, while the crisp vegetables add texture and color. The dressing is zesty and flavorful, perfectly complementing the pasta and veggies. This salad is incredibly versatile, allowing you to add or swap ingredients based on your preferences. It’s a fantastic option for feeding a crowd, and it gets better as it sits, making it ideal for meal prep or leftovers.

Ingredients

• 8 oz spaghetti (or any pasta of your choice)

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1/2 red bell pepper, diced

• 1/2 yellow bell pepper, diced

• 1/4 red onion, finely chopped

• 1/4 cup black olives, sliced

• 1/4 cup feta cheese, crumbled (optional)

• 1/4 cup fresh parsley, chopped

Dressing:

• 1/4 cup olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey or maple syrup

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the spaghetti according to package instructions. Drain and rinse under cold water to cool the pasta.

2. In a large bowl, combine the cooked spaghetti with the cherry tomatoes, cucumber, bell peppers, red onion, olives, and parsley.

3. In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, oregano, salt, and pepper until well combined.

4. Pour the dressing over the pasta and vegetables, and toss gently to coat everything evenly.

5. If using feta cheese, sprinkle it on top and give the salad a final toss.

6. Chill the salad in the fridge for at least 1 hour before serving to allow the flavors to meld together.

Servings and timing

This recipe makes about 6 servings and takes around 20 minutes to prepare, plus 1 hour of chilling time. It’s a quick and easy salad that’s perfect for last-minute gatherings or meal prepping.

Variations

• Add protein: Grilled chicken, shrimp, or chickpeas can be added for extra protein.

• Cheese: If you don’t like feta, you can substitute it with goat cheese, mozzarella, or Parmesan.

• Spicy kick: Add a sliced jalapeño or a dash of hot sauce to the dressing for some extra heat.

• Herbs: Swap out the parsley for fresh basil or cilantro to add a different flavor profile.

• Noodles: Swap spaghetti for other types of pasta like rotini, penne, or bowtie for a fun variation.

Storage/reheating

California Spaghetti Salad can be stored in an airtight container in the fridge for up to 3 days. The salad tastes best when chilled for a few hours, allowing the dressing to fully coat the pasta and vegetables. There’s no need to reheat, as it’s best served cold.

FAQs

Can I make this salad ahead of time?

Yes! This salad actually gets better as it sits, so it’s a great make-ahead dish. Prepare it a few hours in advance or even the day before to allow the flavors to meld together.

Can I use a different type of pasta?

Absolutely! While spaghetti works well, you can use any pasta shape you prefer, such as rotini, farfalle, or penne.

Can I add meat to this salad?

Yes, grilled chicken, turkey, or shrimp would be great additions to make this salad more filling. You could also add some deli meat, such as salami

How can I make the dressing spicier?

If you like heat, add a sliced jalapeño, red pepper flakes, or a dash of hot sauce to the dressing for an extra kick.

Is this salad vegan-friendly?

Yes, this salad can easily be made vegan by omitting the feta cheese or replacing it with a dairy-free cheese alternative.

Can I use a store-bought dressing?

Sure! If you’re short on time, you can use store-bought Italian or balsamic vinaigrette dressing. However, homemade dressing adds a fresh and customizable touch.

How long does this salad last in the fridge?

California Spaghetti Salad will last in the fridge for about 3 days. After that, the vegetables may start to soften and the dressing can become a little soggy.

Can I use frozen vegetables?

Fresh vegetables are best for this recipe, but if you prefer, you can use frozen peas or corn. Just be sure to thaw them before adding them to the salad.

Can I use different vegetables?

Absolutely! Feel free to use other vegetables such as carrots, zucchini, or even broccoli. You can also add or swap out the bell peppers based on your taste preferences.

Can I make this salad gluten-free?

Yes! Simply swap the regular spaghetti for gluten-free pasta, and the rest of the salad will be naturally gluten-free.

Conclusion

California Spaghetti Salad is a colorful, fresh, and flavorful dish that’s perfect for summer gatherings or any meal that needs a light side dish. With its simple ingredients and easy preparation, it’s a versatile salad that can be customized to suit your tastes. Whether served as a side or a main dish, this pasta salad is sure to be a hit at your next meal

California Spaghetti Salad

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• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Salad
• Method: Tossed
• Cuisine: American
• Diet: Vegetarian

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Description

California Spaghetti Salad is a vibrant and refreshing dish filled with tender pasta, crisp vegetables, and a tangy dressing. Perfect for potlucks, picnics, or a quick weeknight meal, this colorful salad combines the best of fresh veggies with a zesty, flavorful dressing. Easy to prepare and versatile, it’s the perfect side dish for any occasion.

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Ingredients

• • 8 oz spaghetti (or any pasta of your choice)

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, diced

  • 1/2 red bell pepper, diced

  • 1/2 yellow bell pepper, diced

  • 1/4 red onion, finely chopped

  • 1/4 cup black olives, sliced

  • 1/4 cup feta cheese, crumbled (optional)

  • 1/4 cup fresh parsley, chopped

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Instructions

• Cook the Spaghetti:
  Cook the spaghetti according to package instructions. Drain and rinse under cold water to cool the pasta.

• Combine the Vegetables:
  In a large bowl, combine the cooked spaghetti with the cherry tomatoes, cucumber, bell peppers, red onion, olives, and parsley.

• Prepare the Dressing:
  In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, oregano, salt, and pepper until well combined.

• Toss the Salad:
  Pour the dressing over the pasta and vegetables, and toss gently to coat everything evenly.

• Add Feta (Optional):
  If using feta cheese, sprinkle it on top and give the salad a final toss.

• Chill and Serve:
  Chill the salad in the fridge for at least 1 hour before serving to allow the flavors to meld together.

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Notes

Add Protein: Grilled chicken, shrimp, or chickpeas make a great addition.Cheese Substitutes: If you don’t like feta, try goat cheese, mozzarella, or Parmesan.Spicy Kick: Add a sliced jalapeño, red pepper flakes, or hot sauce to the dressing for some heat.Herbs: Fresh basil or cilantro can be swapped for parsley for a different flavor profile.Pasta Swap: Use other pasta shapes like rotini, penne, or bowtie for a fun twist.