This California Spaghetti Salad is a refreshing and vibrant pasta dish loaded with fresh vegetables and a tangy dressing. It’s the perfect side dish for summer gatherings, potlucks, or a light lunch, bringing a mix of colors, flavors, and textures to the table. With a variety of crisp veggies, tender spaghetti, and a zesty Italian dressing, this salad is as beautiful as it is delicious.

Ingredients

• 1 lb spaghetti, cooked and drained
• 1 large cucumber, diced
• 1 bell pepper (red, yellow, or orange), diced
• 1 pint cherry tomatoes, halved
• 1 medium zucchini, diced
• ½ cup red onion, finely diced
• 1 can (2.25 oz) sliced black olives, drained
• 1 cup Italian dressing (homemade or store-bought)
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Directions

1. Cook the Spaghetti: Cook the spaghetti according to package directions until al dente. Drain, rinse under cold water to cool, and set aside.
2. Prepare the Vegetables: While the pasta is cooking, chop the cucumber, bell pepper, cherry tomatoes, zucchini, and red onion.
3. Combine Ingredients: In a large mixing bowl, combine the cooled spaghetti, diced cucumber, bell pepper, cherry tomatoes, zucchini, red onion, and black olives.
4. Add Dressing: Pour the Italian dressing over the salad, then add the Italian seasoning. Toss everything together until the pasta and vegetables are evenly coated. Season with salt and pepper to taste.
5. Chill and Serve: Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld. Garnish with fresh parsley or basil before serving, if desired.

Notes

• Make Ahead: This salad can be made up to a day in advance and stored in the fridge. The flavors will intensify as it sits.
• Add Protein: For a heartier version, add grilled chicken, cooked shrimp, or chickpeas.
• Dressing Options: Customize the dressing with a splash of red wine vinegar or lemon juice for added zing.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

This California Spaghetti Salad is a bright, zesty, and versatile dish that’s sure to be a hit at any gathering. With its colorful veggies and tangy dressing, it’s a refreshing twist on classic pasta salad!

No ratings yet

CALIFORNIA SPAGHETTI SALAD

This refreshing California Spaghetti Salad is packed with veggies and tossed in a zesty Italian dressing - perfect for summer gatherings!

Prep : 10 Total : 25 minutes

Rate Pin Rate Recipe Email Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 1 pound spaghetti cooked and drained
• 1 cup cherry tomatoes halved
• 1 cup cucumber diced
• 1 cup sliced black olives
• 1 cup Italian dressing store-bought or homemade

Instructions

 

Preparation Steps

• Cook the spaghetti according to package instructions, drain, and let cool.
• In a large bowl, combine cooked spaghetti, cherry tomatoes, cucumber, and black olives.
• Pour Italian dressing over the salad and toss to combine.
• Chill in the refrigerator for at least 1 hour before serving.

Notes

You can add parmesan cheese on top for extra flavor!