California Spaghetti Salad is a vibrant, refreshing twist on classic pasta salads. This dish brings together perfectly cooked spaghetti with a medley of crisp, colorful vegetables like cucumbers, cherry tomatoes, and bell peppers. Tossed in a zesty Italian-style dressing, it bursts with fresh flavors that make it an ideal choice for potlucks, picnics, or a light summer meal.

What makes this salad so special is its delightful balance of textures and flavors. The crunch of fresh veggies, the slight tang of the dressing, and the tenderness of spaghetti create an irresistible combination. Plus, it’s easy to prepare in advance, allowing the flavors to meld beautifully as it chills in the fridge. Whether you’re serving it as a side dish or a main course, this California Spaghetti Salad is sure to be a crowd-pleaser!

Ingredients for California Spaghetti Salad

12 oz spaghetti, cooked and drained
1 ½ cups cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers (red, yellow, or green), chopped
½ cup red onion, finely chopped
½ cup black olives, sliced
⅓ cup grated Parmesan cheese
¼ cup fresh parsley, chopped
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 cup Italian dressing

Step 1: Cook the Spaghetti

Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

Step 2: Prepare the Vegetables

While the pasta is cooling, chop the cherry tomatoes, cucumbers, bell peppers, and red onion into bite-sized pieces. Slice the black olives and finely chop the parsley.

Step 3: Mix the Ingredients

In a large mixing bowl, combine the cooked and cooled spaghetti with all the chopped vegetables, olives, and parsley. Sprinkle in the Parmesan cheese, garlic powder, salt, and black pepper.

Step 4: Add the Dressing

Pour the Italian dressing over the spaghetti mixture and toss everything together until evenly coated. Let the salad sit for at least 15-20 minutes to allow the flavors to blend. For best results, cover and refrigerate for a few hours before serving.

Storage Instructions

To keep your California Spaghetti Salad fresh, store it in an airtight container in the refrigerator. It will stay good for up to 3 days. Before serving leftovers, give the salad a quick toss, as the dressing may settle at the bottom. If needed, add a little extra Italian dressing to refresh the flavors. Avoid freezing, as the texture of the vegetables and pasta will not hold up well after thawing.

Estimated Nutrition (Per Serving)

Calories: ~250
Protein: 6g
Carbohydrates: 32g
Fat: 10g
Fiber: 3g
Sugar: 4g
Sodium: 350mg

(Nutrition values may vary based on specific ingredients and portion sizes.)

Frequently Asked Questions

1. Can I make California Spaghetti Salad ahead of time?

Yes! In fact, it’s best when made a few hours in advance. This allows the flavors to meld together for a more delicious taste.

2. Can I use a different type of pasta?

Absolutely! While spaghetti is traditional, you can use rotini, penne, or any other pasta shape you prefer.

3. What other vegetables can I add?

You can customize this salad with veggies like zucchini, carrots, celery, or even corn for extra crunch and flavor.

4. Can I use homemade dressing instead of store-bought?

Yes! A homemade Italian dressing made with olive oil, vinegar, lemon juice, and seasonings will work great.

5. How long does this salad last in the fridge?

It stays fresh for up to 3 days. Just give it a stir before serving and add more dressing if needed.

6. Is this salad served cold or warm?

It’s best served cold or at room temperature, making it perfect for picnics and summer gatherings.

7. Can I make it gluten-free?

Yes! Simply use gluten-free pasta to make this recipe gluten-free.

8. What can I serve with this salad?

It pairs well with grilled chicken, shrimp, or a light sandwich for a complete meal.

California Spaghetti Salad

Author: Julia Koch
Total Time: 25 minutes
Yield: Yield: Serves 6-8

Print Recipe

Description

California Spaghetti Salad is a colorful, refreshing dish that’s perfect for summer gatherings, potlucks, and meal prep. This easy recipe combines tender spaghetti with crisp vegetables like cucumbers, cherry tomatoes, and bell peppers, all tossed in a zesty Italian dressing. It’s light yet satisfying, making it an ideal side dish or even a main course for a quick, healthy meal. The fresh flavors and vibrant colors make this pasta salad a guaranteed crowd-pleaser!

Instructions

Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water. Set aside.
Chop the vegetables: While the spaghetti cools, dice the cherry tomatoes, cucumber, bell peppers, and red onion. Slice the black olives and finely chop the parsley.
Combine the ingredients: In a large mixing bowl, toss together the cooked spaghetti, chopped vegetables, black olives, parsley, and Parmesan cheese.
Season and dress: Sprinkle in the garlic powder, salt, and black pepper. Pour the Italian dressing over the mixture and toss everything together until well coated.
Chill and serve: Let the salad sit for at least 15-20 minutes for the flavors to meld. For best results, cover and refrigerate for a few hours before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish