Description

Looking for a fresh, vibrant, and flavorful pasta salad? This California Spaghetti Salad is the perfect dish to brighten up any meal! Packed with crisp vegetables, tender pasta, and a zesty dressing, it’s an absolute crowd-pleaser. Whether you’re preparing it for a summer BBQ, a potluck, or a quick weeknight dinner, this salad is a refreshing twist on traditional pasta salads. Plus, it’s light, healthy, and easy to customize based on your dietary needs.

Ingredients

For the Salad:

12 ounces spaghetti, cooked al dente and cooled
1 pint cherry or grape tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 red onion, thinly sliced
1/2 cup black olives, sliced
1/4 cup fresh parsley, chopped

For the Dressing:

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar or honey (optional, to balance acidity)

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (about 8-10 minutes).
Drain and rinse the pasta under cold water to cool it quickly and prevent it from sticking together.

Step 2: Prepare the Vegetables

While the pasta is cooling, chop and slice all the vegetables: tomatoes, cucumbers, bell peppers, red onion, and olives.
Chop the fresh parsley for a pop of color and flavor.

Step 3: Make the Dressing

In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic powder, Italian seasoning, salt, pepper, and sugar/honey.
Shake or whisk until fully combined.

Step 4: Assemble the Salad

In a large mixing bowl, add the cooked spaghetti and all the chopped vegetables.
Pour the dressing over the pasta and veggies, and toss gently to combine.

Step 5: Chill & Serve

Let the salad sit in the fridge for at least 30 minutes to allow the flavors to blend.
Before serving, toss again and garnish with extra parsley or parmesan cheese (optional).
Enjoy chilled!

Notes

For a Healthier Version:
- Use whole wheat or gluten-free pasta.
- Add grilled chicken, shrimp, or tofu for a protein boost.
- Reduce olive oil and use more lemon juice for a lighter dressing.
Make It Vegan-Friendly:
- Swap honey for maple syrup or agave nectar.
- Omit cheese or use vegan cheese alternatives.
Storage & Meal Prep Tips:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Make Ahead: This salad tastes even better the next day! Just toss before serving.
- Avoid Freezing: Fresh veggies don’t freeze well in pasta salad.

Prep Time: 15 min
Cook Time: 10 min
Category: lunch
Cuisine: American, Italian-inspired

Nutrition

Serving Size: Serves 6-8 people
Calories: 280
Sodium: 420mg
Fat: 10g
Carbohydrates: 40g
Fiber: 4g
Protein: 6g