California Spaghetti Salad
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This California Spaghetti Salad is bursting with colorful veggies, savory Parmesan, and a zesty homemade dressing. It’s a refreshing and delicious dish that’s perfect for summer picnics or a quick weeknight meal.
I’ve got another great pasta salad for you guys, my California Spaghetti Salad. It’s packed with juicy cherry tomatoes, crisp cucumbers, and a zesty Italian dressing, this salad is a burst of color and taste. It’s quick to make and perfect for any gathering or a light dinner at home.
Before You Begin
- Cook the Pasta Al Dente: Make sure to cook the spaghetti until it’s al dente. This will keep the pasta firm and prevent it from getting mushy when mixed with the dressing.
- Rinse the Pasta: Rinse the cooked spaghetti under cold water to cool it down quickly and stop the cooking process. This also helps to remove excess starch, keeping the salad light and preventing the pasta from sticking together.
- Use Fresh Ingredients: Opt for fresh, ripe cherry tomatoes and crisp cucumbers for the best flavor and texture. Fresh veggies will make the salad vibrant and delicious.
- Chill the Salad: Let the salad sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together beautifully and enhances the taste.
Ingredients You’ll Need
- Spaghetti: I used regular spaghetti, cooked until al dente. It’s the perfect pasta for this salad, holding up well with the dressing.
- Cherry tomatoes: Halved for juicy bursts of flavor. Any ripe, fresh tomatoes will work beautifully here.
- Cucumber: Diced for a refreshing crunch. Persian or English cucumbers are best for their mild flavor and thin skin.
- Bell pepper: Use red, yellow, or green, diced for color and a touch of sweetness.
- Red onion: Finely chopped for a sharp, savory bite. Soak the slices in cold water if you prefer a milder onion flavor.
- Black olives: Sliced for a briny, salty kick. You can substitute with green olives if you prefer.
- Parmesan cheese: I love adding some freshly grated Parmesan cheese. The more the better when it comes to this cheese.
- Italian dressing: I used a mix of store-bought Italian dressing and homemade for extra flavor. It’s zesty and ties all the ingredients together. You can totally make your own Italian dressing using my recipe here.
- Red wine vinegar: Adds an extra tangy kick to the dressing, enhancing the overall flavor. White wine vinegar or apple cider vinegar are great substitutes.
- Garlic powder: Provides a subtle garlic flavor without overpowering the salad. Perfect for a little extra depth.
- Dried herbs: I used a combination of oregano and basil for that classic Mediterranean touch.
Bring a large pot of salted water to a boil. Add 1 pound of spaghetti and cook according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- Tip: Rinsing the pasta helps stop the cooking process and keeps it from sticking together.
In a large bowl, combine 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1 cup diced bell pepper (red, yellow, or green), ½ cup finely chopped red onion, and 1 cup sliced black olives. Toss them together gently.
- Tip: Use fresh, ripe veggies for the best flavor and texture.
In a small bowl, whisk together 1 cup Italian dressing, ¼ cup red wine vinegar, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, and salt and pepper to taste.
- Tip: Adjust the salt and pepper to your preference. If you prefer a different vinegar, white wine vinegar or apple cider vinegar are good substitutes.
Add the cooled spaghetti to the bowl with the vegetables. Pour the dressing over the salad and toss to combine, making sure all ingredients are evenly coated.
- Tip: Toss gently to avoid breaking the spaghetti and to keep the vegetables looking fresh.
Cover the salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld together and makes the salad more refreshing.
- Tip: Chilling the salad also helps the dressing penetrate the pasta and vegetables, enhancing the overall flavor.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad up to a day in advance. Store it in the refrigerator and add the dressing just before serving to keep the vegetables crisp.
How do I keep the pasta from sticking together after cooking?
Rinse the cooked pasta under cold water immediately after draining. This stops the cooking process and removes excess starch, preventing the pasta from sticking together.
How do I store leftover California Spaghetti Salad?
Store leftover salad in an airtight container in the refrigerator for up to 3 days. This helps keep the salad fresh and flavorful.
More Delicious Pasta Salads
- Dill Pickle Pasta Salad
- Tortellini Pasta Salad
- Macaroni Salad
- Asparagus and Peas Pasta Salad
- Chicken Club Pasta Salad
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
California Spaghetti Salad
Video
Ingredients
For the Salad:
- 1 pound spaghetti
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1 cup bell pepper (red, yellow, or green, diced)
- ½ cup red onion (finely chopped)
- 1 cup black olives (sliced)
- 1 cup grated Parmesan cheese
- ¼ cup fresh parsley (chopped)
For the Dressing:
- 1 cup Italian dressing (store-bought or homemade)
- ¼ cup red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, black olives, grated Parmesan cheese, and chopped parsley.
- In a small bowl, whisk together the Italian dressing, red wine vinegar, garlic powder, dried oregano, dried basil, salt, and pepper.
- Add the cooled spaghetti to the bowl with the vegetables. Pour the dressing over the salad and toss to combine, ensuring all ingredients are evenly coated.
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- Go for the freshest, ripest veggies you can find for the best flavor.
- Rinse the spaghetti under cold water after cooking to keep it from sticking and stop the cooking process.
- Feel free to make the salad a day ahead; just wait to add the dressing until right before serving so everything stays nice and crisp.
- Mix it up by adding other veggies like zucchini, carrots, or broccoli – whatever you love!
- Leftovers? No problem. Keep them in an airtight container in the fridge, and they’ll be good for up to 3 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
