If you’re craving a satisfying, protein-packed lunch that’s fresh, flavorful, and fast, this BLT Chicken Salad is the perfect choice! Loaded with crispy bacon, juicy tomatoes, tender chicken, and crunchy lettuce, all tossed in a creamy dressing—this salad takes your favorite sandwich and transforms it into a low-carb, fork-worthy meal. It’s ideal for meal prep, busy weekdays, or a light dinner that doesn’t skimp on taste.

Why This BLT Chicken Salad Is the Perfect Lunch

This isn’t just any salad—it’s the ultimate combination of textures and flavors that you crave in a BLT, elevated with seasoned chicken and a creamy homemade dressing. Whether served on a bed of romaine, tucked into lettuce wraps, or scooped with crackers, this BLT Chicken Salad is fast, flexible, and filling.

Ingredients for BLT Chicken Salad

• 2 cups cooked chicken breast, diced or shredded

• 6 slices bacon, cooked and crumbled

• 1 cup cherry tomatoes, halved

• 2 cups chopped romaine or iceberg lettuce

• 1/4 cup red onion, thinly sliced (optional)

• 1/2 avocado, diced (optional for creaminess)

For the dressing:

• 1/2 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice

• Salt and pepper, to taste

• Optional: 1 clove garlic, minced or 1 teaspoon garlic powder

Substitutions and Swaps

• Chicken: Use rotisserie chicken, grilled thighs, or even turkey.

• Bacon: Try turkey bacon or plant-based bacon for a lighter option.

• Lettuce: Romaine, spinach, or a spring mix all work beautifully.

• Dressing: Substitute Greek yogurt for mayo for a tangy, lighter dressing.

• Add-ins: Crumbled feta, shredded cheddar, or sliced cucumbers add extra flair.

How to Make BLT Chicken Salad

1. Cook the bacon in a skillet until crispy. Drain on paper towels and crumble.

2. In a large bowl, combine chicken, chopped lettuce, cherry tomatoes, red onion, and bacon.

3. In a small bowl, whisk together mayonnaise, mustard, lemon juice, garlic (if using), salt, and pepper.

4. Pour the dressing over the salad and gently toss to coat.

5. Top with avocado and serve immediately, or chill for 15 minutes for enhanced flavor.

Serving Suggestions

• Serve as-is in a bowl for a low-carb meal.

• Pile into wraps, lettuce cups, or pita bread.

• Add to a sandwich for a classic twist.

• Scoop with crackers or tortilla chips for a quick snack or lunchbox option.

Recipe Tips for the Best BLT Chicken Salad

• Use freshly cooked bacon for the best crunch and flavor.

• Let the chicken cool slightly before mixing so the lettuce doesn’t wilt.

• Chill before serving if making ahead—this lets the flavors meld beautifully.

• Double the batch for easy lunches throughout the week.

Storage Tips

• Store leftover salad (without avocado) in an airtight container in the fridge for up to 3 days.

• Add avocado just before serving to prevent browning.

• If storing with dressing, keep it lightly tossed to avoid sogginess—especially with lettuce.

Recipe Variations

• Spicy BLT Chicken Salad: Add chopped jalapeños or a dash of hot sauce to the dressing.

• Buffalo-style: Toss chicken in buffalo sauce and swap dressing for ranch or blue cheese.

• Keto BLT Salad Bowl: Skip tomatoes or reduce quantity to lower carb count further.

• BLT Chicken Pasta Salad: Add cooked pasta to the mix for a heartier meal.

Frequently Asked Questions

Q: Can I use canned chicken for this salad?
Yes, canned chicken can work in a pinch, though fresh or rotisserie chicken has better texture and flavor.

Q: Is BLT Chicken Salad healthy?
Absolutely! It’s high in protein and full of fresh veggies. Swap mayo for Greek yogurt to lighten it up even more.

Q: Can I make it ahead?
Yes! Prep all ingredients and keep dressing separate until ready to serve. This keeps it fresh and crisp.

Q: What’s the best chicken to use?
Grilled or baked chicken breast is ideal, but you can also use leftover roasted chicken or pulled rotisserie meat.

Final Thoughts

When it comes to crave-worthy, quick meals, BLT Chicken Salad – The Perfect Lunch! truly lives up to its name. Whether you’re eating on the go or enjoying a relaxed lunch at home, this salad is a reliable favorite that combines ease, flavor, and satisfaction in every bite.

BLT Chicken Salad the perfect lunch!

This BLT Chicken Salad is the perfect lunch — crisp, fresh, and packed with protein! It brings together smoky bacon, juicy chicken, crunchy lettuce, and tangy tomatoes with a creamy dressing that ties it all together beautifully. Ideal for sandwiches, lettuce wraps, or just by the bowl.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Rest time 5 minutes mins

Total Time 30 minutes mins

Course lunch, Main Course, Salad

Cuisine American

Servings 4

Equipment

• Skillet
• Mixing bowl
• Knife & cutting board
• spatul

Ingredients

  

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• 2 cups cooked chicken breast chopped or shredded
• 6 slices bacon cooked and crumbled
• 1 cup cherry tomatoes halved
• 2 cups chopped romaine lettuce
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Optional: avocado slices shredded cheese, green onions

Instructions

 

• In a large skillet, cook bacon until crispy. Remove, drain, and crumble.
• In a large mixing bowl, combine chopped chicken, crumbled bacon, cherry tomatoes, and chopped lettuce.
• In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
• Pour the dressing over the salad ingredients and toss gently to combine.
• Add optional toppings like avocado or cheese if desired.
• Let rest for 5 minutes before serving to enhance flavor.
• Serve in lettuce wraps, on toasted bread, or as-is.

Notes

• Use rotisserie chicken to cut down on prep time.
• For a lighter version, swap mayonnaise for Greek yogurt.
• You can add boiled eggs for extra protein.
• Store leftovers in the fridge for up to 2 days (dressing separately recommended).

Keyword BLT chicken salad, chicken salad lunch, low carb lunch, summer salad

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Avocado Tuna Salad is a delicious, creamy, and healthy take on the classic tuna salad. Combining ripe avocado with protein-packed tuna, fresh vegetables, and a light dressing, this salad is perfect for a quick lunch or a light dinner. The creamy texture of the avocado provides a rich base, replacing the traditional mayo, while the tuna adds a savory depth. With its combination of healthy fats and protein, Avocado Tuna Salad is both nutritious and satisfying, making it a great option for meal prepping, low-carb diets, or just a refreshing, easy-to-make dish.

Ingredients:

• 2 cans (5 oz each) tuna in water or olive oil, drained
• 1 ripe avocado, mashed
• 1/4 cup red onion, finely diced
• 1/4 cup celery, chopped
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)

Directions:

1. In a large bowl, combine the drained tuna, mashed avocado, red onion, celery, and cherry tomatoes. Gently mix until all ingredients are well combined.
2. Drizzle with olive oil and lemon juice. If you like a bit of extra tang, add Dijon mustard at this stage and stir well.
3. Season with salt and pepper to taste.
4. Garnish with fresh parsley or cilantro for a pop of color and extra freshness.
5. Serve immediately on a bed of greens, with whole-grain crackers, or in a wrap. Alternatively, refrigerate for up to 2 days for a quick meal prep option.

Notes:

• Tuna Variations: You can use any type of canned tuna you prefer, such as tuna in oil for a richer flavor, or go for albacore tuna for a milder taste.
• Add-Ins: For more texture and flavor, feel free to add ingredients like boiled eggs, cucumber, or even olives to the salad.
• Make-Ahead Tip: This salad is perfect for meal prep. Simply store it in an airtight container in the fridge for up to 2 days. The avocado will begin to brown over time, so it’s best to consume it within a day or two.
• Serving Suggestions: Serve on a bed of leafy greens, as a sandwich filling, or with crackers for a satisfying snack.

Conclusion:

Avocado Tuna Salad is a healthy, creamy, and satisfying alternative to traditional tuna salad. With the rich, buttery texture of avocado and the savory flavor of tuna, this dish is both refreshing and filling. Whether you’re looking for a quick lunch, a light dinner, or a meal prep option, Avocado Tuna Salad is the perfect choice. Easy to make, full of flavor, and packed with nutrients, this salad will quickly become a staple in your healthy eating routine.

Transform Brussels sprouts into an irresistible side dish with this Creamy Garlic Parmesan Brussels Sprouts with Bacon recipe. Crispy bacon, tender sprouts, and a rich, creamy garlic-Parmesan sauce come together for a flavorful dish that will have everyone asking for seconds. It’s perfect for holidays, special occasions, or just elevating a weeknight meal!

Ingredients

• 1 lb (450g) Brussels sprouts, trimmed and halved
• 6 slices bacon, diced
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/2 cup (120ml) heavy cream
• 1/4 cup (25g) grated Parmesan cheese
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 1/4 cup (30g) shredded mozzarella cheese

Directions

1. Cook the Bacon:
   • In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the skillet.
2. Sauté the Brussels Sprouts:
   • Add the Brussels sprouts to the skillet, cut side down. Cook over medium-high heat for 5-7 minutes until they are golden and slightly charred. Toss occasionally to ensure even cooking.
3. Prepare the Sauce:
   • Push the sprouts to one side of the skillet and melt the butter in the cleared space. Add the minced garlic and sauté for about 1 minute until fragrant.
   • Pour in the heavy cream and stir in the Parmesan cheese, garlic powder, salt, and black pepper. Mix well to coat the sprouts evenly in the creamy sauce.
4. Combine and Broil:
   • Stir the cooked bacon back into the skillet, ensuring it’s evenly distributed. Sprinkle mozzarella cheese on top.
   • Transfer the skillet to the oven and broil on high for 2-3 minutes, just until the cheese is melted and bubbly.
5. Serve:
   • Remove from the oven and serve warm as a hearty side dish or a main course option.

Notes

• Bacon Substitutes: Turkey bacon or pancetta works well for a lighter or slightly different flavor.
• Dairy-Free Option: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
• Make Ahead: The dish can be prepped in advance by cooking the bacon and sautéing the sprouts, then reheating and adding the cream sauce just before serving.
• Pairing Suggestions: Pairs wonderfully with roasted chicken, steak, or salmon.

This Creamy Garlic Parmesan Brussels Sprouts with Bacon recipe is a guaranteed crowd-pleaser, bringing out the best in Brussels sprouts with every creamy, cheesy bite!

This Cucumber Tomato Salad is a light and refreshing side dish that pairs perfectly with any meal. With crisp cucumbers, juicy tomatoes, and a tangy vinaigrette, it’s as delicious as it is simple to prepare. Perfect for summer barbecues, potlucks, or a quick healthy snack, this salad is a must-have in your recipe rotation.

Ingredients

• 2 large cucumbers (about 1 lb / 450g), thinly sliced
• 4 medium tomatoes (about 1.5 lbs / 680g), chopped
• ½ small red onion (about 80g), thinly sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• ½ tsp garlic powder
• ½ tsp dried oregano
• Salt and black pepper, to taste

Directions

1. Prepare the Vegetables:
   Wash and slice the cucumbers into thin rounds. Chop the tomatoes into bite-sized pieces and thinly slice the red onion.
2. Mix the Dressing:
   In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic powder, oregano, salt, and pepper. Adjust the seasonings to your taste.
3. Assemble the Salad:
   In a large mixing bowl, combine the cucumbers, tomatoes, red onion, and parsley. Pour the dressing over the vegetables.
4. Toss and Chill:
   Toss the salad gently to ensure everything is evenly coated with the dressing. Cover and refrigerate for at least 15-20 minutes to let the flavors meld.
5. Serve:
   Give the salad a final toss before serving. Garnish with additional parsley if desired.

Notes

• Customizations: Add crumbled feta cheese, olives, or avocado for extra flavor and texture.
• Storage: Store in an airtight container in the refrigerator for up to 2 days. Note that the vegetables may release water over time, so drain any excess liquid before serving.
• Vinegar Options: Swap red wine vinegar for balsamic or apple cider vinegar for a different flavor profile.

This Refreshing Cucumber Tomato Salad is a crisp, tangy, and vibrant dish that adds a burst of freshness to any meal. Whether as a side or a light snack, it’s always a crowd-pleaser!

Egg Roll in a Bowl is a quick, low-carb, and flavorful dish that brings all the savory goodness of an egg roll without the wrapper. Packed with ground meat, crunchy vegetables, and a delicious Asian-inspired sauce, this one-pan meal is perfect for busy weeknights or meal prep. It’s keto-friendly, gluten-free, and customizable for any diet!

Ingredients

• 1 lb (450g) ground pork, chicken, or turkey
• 1 tbsp sesame oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 cups (300g) coleslaw mix or shredded cabbage
• 2 medium carrots, julienned or shredded
• ¼ cup (60ml) soy sauce (use tamari or coconut aminos for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp Sriracha or chili paste (optional, for spice)
• 2 green onions, sliced
• 1 tbsp sesame seeds, for garnish

Directions

1. Cook the Meat:
   Heat a large skillet over medium heat. Add the ground meat and cook until browned, breaking it apart with a spatula. Drain any excess fat if needed and set aside.
2. Sauté Aromatics:
   In the same skillet, heat sesame oil. Add diced onion, garlic, and ginger, cooking for 2-3 minutes until fragrant.
3. Add Vegetables:
   Stir in the coleslaw mix and carrots. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
4. Combine and Season:
   Return the cooked meat to the skillet. Stir in soy sauce, rice vinegar, and Sriracha (if using). Cook for another 2 minutes to combine the flavors.
5. Serve and Garnish:
   Remove from heat and sprinkle with green onions and sesame seeds. Serve hot, optionally with a drizzle of extra sesame oil or a fried egg on top.

Notes

• Protein Options: Ground pork is traditional, but ground chicken, turkey, or beef work just as well.
• Vegetable Variations: Add shredded zucchini, mushrooms, or bell peppers for extra variety.
• Low-Sodium Alternative: Use low-sodium soy sauce or coconut aminos to reduce salt content.
• Make It Keto: Skip the carrots and use extra cabbage for an ultra-low-carb version.
• Meal Prep: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave.

Egg Roll in a Bowl is a wholesome, satisfying dish that’s ready in under 30 minutes. It’s perfect as a standalone meal or served with cauliflower rice or lettuce wraps for a complete low-carb feast!

Classic Pea Salad is a timeless side dish that’s perfect for potlucks, barbecues, or holiday gatherings. With its refreshing combination of sweet peas, creamy dressing, and crunchy add-ins like bacon and cheese, this salad is both satisfying and easy to make. It’s a crowd-pleaser that requires minimal ingredients and is quick to prepare, making it a great addition to any meal. Whether you’re looking for a light side or a hearty salad, Classic Pea Salad never disappoints!

Ingredients

• 3 cups (420g) frozen peas, thawed
• ½ cup (80g) red onion, finely chopped
• 1 cup (120g) shredded cheddar cheese
• 4 slices cooked bacon, crumbled
• ½ cup (120ml) mayonnaise
• 2 tbsp sour cream
• 1 tbsp white vinegar
• 1 tbsp sugar
• Salt and pepper to taste

Directions

1. Prepare the Ingredients:
   Thaw the frozen peas by running them under cold water or letting them sit at room temperature for about 10 minutes. Once thawed, drain any excess water.
2. Make the Dressing:
   In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt, and pepper until smooth and well combined.
3. Assemble the Salad:
   In a large bowl, combine the thawed peas, red onion, shredded cheddar cheese, and crumbled bacon.
4. Toss with Dressing:
   Pour the dressing over the pea mixture and toss everything together until evenly coated.
5. Chill and Serve:
   Cover the salad and refrigerate it for at least 1 hour before serving, allowing the flavors to meld together.

Notes

• Substitutions: You can swap the shredded cheddar cheese for another cheese like mozzarella or gouda for a different flavor. If you prefer a lighter version, use Greek yogurt instead of sour cream or mayonnaise.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The salad may become even more flavorful as it sits!
• Make-Ahead Tip: This salad can be made a day ahead and stored in the fridge for a quick and easy addition to your next meal or gathering.

Classic Pea Salad is a simple yet delicious dish that’s always a hit. With its vibrant colors and mix of textures, it’s the perfect side to complement any meal!

Spinach Feta Stuffed Crescents are a delicious, flaky treat perfect for parties, snacks, or a quick appetizer. The buttery crescent rolls are stuffed with a creamy mixture of spinach, tangy feta cheese, and a touch of garlic for a flavor-packed bite. These are simple to prepare but fancy enough to impress guests at any gathering!

Ingredients

For the Stuffed Crescents:

• 1 can (8 oz / 226g) refrigerated crescent roll dough
• 1 cup (150g) fresh spinach, chopped
• ½ cup (75g) crumbled feta cheese
• 2 oz (55g) cream cheese, softened
• 1 garlic clove, minced
• ¼ tsp black pepper
• 1 egg yolk (optional, for brushing)
• 1 tsp sesame seeds (optional, for garnish)

Directions

1. Prepare the Filling:
   In a medium bowl, combine the chopped spinach, feta cheese, cream cheese, garlic, and black pepper. Mix until evenly blended.
2. Shape the Crescents:
   Preheat your oven to 375°F (190°C). Roll out the crescent dough and separate it into 8 triangles. Place a spoonful of the spinach and feta mixture at the wider end of each triangle.
3. Roll and Seal:
   Carefully roll the dough, starting from the wider end toward the tip, to form a crescent shape. Pinch the edges to seal the filling inside.
4. Brush and Garnish:
   If using the egg yolk, whisk it lightly and brush it over the tops of the crescents. Sprinkle with sesame seeds for added texture and flavor.
5. Bake:
   Arrange the stuffed crescents on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown and puffed.
6. Serve:
   Let cool slightly before serving. These are delicious warm or at room temperature!

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven for a crispier texture.
• Substitutions: Use ricotta cheese instead of cream cheese for a lighter filling, or add sun-dried tomatoes for extra flavor.
• Make-Ahead: Prepare the filling in advance and refrigerate it for up to 24 hours before assembling.
• Customizations: Add chopped mushrooms, cooked bacon, or herbs like dill or parsley to the filling for variation.

Spinach Feta Stuffed Crescents are a quick, crowd-pleasing recipe that combines flaky pastry with a savory, cheesy filling. Perfect for any occasion, these are sure to be a hit!

Deli-Style Chicken Salad is a versatile classic, featuring tender chicken, crisp veggies, and a creamy dressing. Whether served on a sandwich, with crackers, or as a salad topping, it’s a quick, satisfying option for lunch, dinner, or picnics. Customize it to your liking and enjoy a restaurant-quality dish at home!

Ingredients

• 2 cups cooked chicken, shredded or diced (about 1 lb)
• ½ cup mayonnaise
• 2 tbsp sour cream
• 1 tsp Dijon mustard
• 1 celery stalk, finely chopped
• ¼ cup red onion, finely diced
• 2 tbsp fresh parsley, chopped
• ½ tsp garlic powder
• ½ tsp salt, or to taste
• ¼ tsp black pepper, or to taste
• 1 tsp lemon juice
• Optional mix-ins: ¼ cup dried cranberries or ¼ cup chopped pecans

Directions

1. Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, garlic powder, lemon juice, salt, and pepper until smooth.
2. Add the Chicken and Veggies: Fold in the chicken, celery, red onion, and parsley. Mix until all the ingredients are evenly coated with the dressing.
3. Adjust Seasoning: Taste and adjust the salt, pepper, or lemon juice if needed.
4. Optional Add-ins: Stir in dried cranberries or chopped pecans for added texture and flavor.
5. Chill and Serve: Cover the bowl and refrigerate the chicken salad for at least 30 minutes to let the flavors meld together. Serve chilled.

Notes

• Chicken Options: Use rotisserie chicken, poached chicken breasts, or leftover grilled chicken for convenience.
• Make It Healthier: Swap mayonnaise with Greek yogurt for a lighter version.
• Serving Ideas: Serve on a croissant, sandwich bread, lettuce wraps, or with crackers. It’s also delicious over mixed greens for a low-carb option.
• Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving as the dressing may separate slightly.
• Spice It Up: Add a pinch of cayenne pepper or a few drops of hot sauce for a zesty kick.

This Deli-Style Chicken Salad is creamy, flavorful, and endlessly customizable. It’s the ultimate solution for quick meals or impressive snacks, making every bite a delight!

Fried Cabbage with Bacon, Onion, and Garlic is a simple yet delicious side dish packed with savory flavors. Tender cabbage is sautéed with crispy bacon, sweet onions, and aromatic garlic, creating a comforting and satisfying dish that pairs well with any meal. Whether served as a side or enjoyed as a main dish, this hearty recipe is sure to become a favorite!

Ingredients

• 6 slices of bacon, diced
• 1 large head of cabbage, chopped into bite-sized pieces
• 1 medium onion, thinly sliced
• 3 cloves of garlic, minced
• 1 tsp smoked paprika (optional, for added flavor)
• Salt and black pepper, to taste
• ½ tsp red pepper flakes (optional, for a kick)

Directions

1. Cook the Bacon: In a large skillet, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the skillet.
2. Sauté Onions and Garlic: Add the sliced onions to the skillet and sauté in the bacon fat for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.
3. Cook the Cabbage: Add the chopped cabbage to the skillet, stirring to coat it in the bacon fat. Cook for 10–12 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
4. Season and Combine: Sprinkle the cabbage with smoked paprika, salt, black pepper, and red pepper flakes (if using). Return the crispy bacon to the skillet and toss everything together.
5. Serve: Transfer the fried cabbage to a serving dish and enjoy it warm as a side or main dish.

Notes

• Make It Vegetarian: Omit the bacon and sauté the onions in olive oil or butter. Add smoked paprika for a hint of bacon-like flavor.
• Add Protein: Stir in cooked sausage, ham, or ground beef to turn this into a hearty main dish.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop.
• Flavor Boost: A splash of apple cider vinegar or a pinch of brown sugar can add a tangy sweetness to the dish.

This Fried Cabbage with Bacon, Onion, and Garlic is a quick, flavorful recipe that’s perfect for weeknight dinners or special occasions. Its smoky, savory taste is sure to satisfy!

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!