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!

Ingredients

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

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