Here’s a vibrant, refreshing recipe for California Spaghetti Salad — a cold pasta salad loaded with fresh veggies, tangy Italian dressing, and spaghetti noodles. It’s perfect for potlucks, BBQs, or a make-ahead lunch.
🥗 California Spaghetti Salad
Ingredients:
For the salad:
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1 lb (16 oz) spaghetti, broken into thirds
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1 1/2 cups cherry tomatoes, halved
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1 cucumber, diced or halved and sliced
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1 bell pepper (any color), chopped
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1/2 red onion, thinly sliced or diced
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1 small can (2.25 oz) sliced black olives, drained
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1/2 cup grated Parmesan cheese (optional)
For the dressing:
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1 bottle (about 16 oz) Italian dressing (or homemade – see below)
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp dried oregano
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Salt & pepper to taste
Instructions:
1. Cook the Pasta:
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Cook spaghetti in salted water according to package directions until al dente.
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Drain and rinse under cold water to cool. Let it drain well.
2. Prepare the Vegetables:
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Chop all the fresh veggies and add to a large mixing bowl.
3. Toss Together:
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Add cooled pasta to the bowl with the vegetables.
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Pour in the Italian dressing and sprinkle in garlic powder, onion powder, oregano, and Parmesan if using.
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Toss everything together until well coated.
4. Chill & Serve:
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Cover and refrigerate for at least 2 hours (overnight is even better) to let flavors blend.
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Toss again before serving and adjust seasoning if needed.
Optional Homemade Italian Dressing:
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1/2 cup olive oil
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1/4 cup white or red wine vinegar
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1 tsp Dijon mustard
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1 tsp honey or sugar
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1 tsp Italian seasoning
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Salt & pepper to taste
Whisk together until emulsified.
Tips:
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Add protein like grilled chicken, pepperoni, or chickpeas to make it a full meal.
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Keeps in the fridge for 3–4 days — great for meal prep!
Would you like a printable version or a low-carb alternative?