California Spaghetti Salad

Why You’ll Love This Recipe

This salad is a refreshing twist on traditional pasta salad. It’s easy to make, customizable with your favorite vegetables, and travels well—making it perfect for feeding a crowd. The zesty dressing ties everything together with bold flavor and a hint of sweetness, keeping it light yet satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Spaghetti noodles
• Cherry tomatoes (halved)
• Cucumber (diced)
• Red bell pepper (chopped)
• Green bell pepper (chopped)
• Red onion (thinly sliced)
• Sliced black olives
• Grated parmesan cheese
• Italian dressing (store-bought or homemade)
• Optional: chopped parsley or fresh basil for garnish

Directions

1. Cook spaghetti noodles according to package directions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine cooled spaghetti with cherry tomatoes, cucumber, bell peppers, red onion, and olives.
3. Pour Italian dressing over the salad and toss to coat everything evenly.
4. Sprinkle with parmesan cheese and gently mix again.
5. Cover and refrigerate for at least 1 hour to let the flavors meld.
6. Before serving, toss again and garnish with fresh herbs if desired.

Servings and timing

This recipe makes approximately 8–10 servings.
Preparation time: 20 minutes
Chilling time: 1 hour
Total time: about 1 hour 20 minutes

Variations

• Use tri-color bell peppers for added visual appeal.
• Add cubed cheese, such as mozzarella or feta, for more richness.
• Swap spaghetti for other pasta types like rotini or linguine.
• Add grilled chicken, shrimp, or chickpeas to make it a complete meal.
• Use a homemade Italian vinaigrette for extra freshness and control over flavor.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 3 days.
This salad is served cold or at room temperature and does not require reheating.
If it dries out after storing, toss with a little extra dressing before serving.

FAQs

Can I make California Spaghetti Salad ahead of time?

Yes, it’s best made ahead and chilled to allow the flavors to develop.

Do I need to rinse the spaghetti after cooking?

Yes, rinsing cools the noodles and stops the cooking process, making them perfect for cold salads.

Can I use gluten-free pasta?

Absolutely—just be sure not to overcook it, as gluten-free pasta can break apart more easily.

What kind of Italian dressing is best?

Any zesty Italian dressing works, but homemade versions with olive oil, vinegar, and herbs taste especially fresh.

Is this salad vegetarian?

Yes, and it can easily be made vegan by omitting the parmesan cheese or using a plant-based alternative.

How do I keep the pasta from sticking?

Rinsing and tossing the pasta with a bit of dressing right after cooling prevents clumping.

Can I add protein to make it a full meal?

Yes—grilled chicken, shrimp, or chickpeas make great protein additions.

How long does this salad last in the fridge?

It’s best within 2–3 days, though the vegetables may begin to soften after that.

Can I add avocado?

Yes, but add it just before serving to prevent browning.

What’s the best way to transport this salad?

Use a sealed container or cover a serving bowl tightly with plastic wrap. It’s great for picnics and potlucks.

Conclusion

California Spaghetti Salad is a light, flavorful, and colorful dish that brings freshness and crunch to any table. Packed with vegetables and tossed in a tangy dressing, it’s easy to prepare, versatile, and always a hit. Whether for a backyard BBQ, picnic, or weekday lunch, this salad is a refreshing, delicious choice.

California Spaghetti Salad

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California Spaghetti Salad is a chilled pasta salad featuring spaghetti noodles, fresh vegetables, black olives, and parmesan cheese, all tossed in a zesty Italian dressing for a light and refreshing side dish.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8–10 servings
• Category: Salad, Side Dish
• Method: No-Cook after pasta boil
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 12 oz spaghetti noodles
2. 1 pint cherry tomatoes, halved
3. 1 cucumber, diced
4. 1 red bell pepper, chopped
5. 1 green bell pepper, chopped
6. 1/2 red onion, thinly sliced
7. 1/2 cup sliced black olives
8. 1/2 cup grated parmesan cheese
9. 1 cup Italian dressing (store-bought or homemade)
10. Optional: chopped parsley or fresh basil for garnish

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Instructions

Cook spaghetti according to package directions until al dente. Drain and rinse under cold water to cool.

1. In a large mixing bowl, combine cooled spaghetti with tomatoes, cucumber, bell peppers, onion, and olives.
2. Pour Italian dressing over the mixture and toss until evenly coated.
3. Sprinkle with parmesan cheese and gently mix again.
4. Cover and refrigerate for at least 1 hour to allow flavors to meld.
5. Toss again before serving and garnish with parsley or basil if desired.

Notes

1. Rinse pasta after cooking to prevent sticking and ensure it’s ready for cold salad.
2. Use tri-color bell peppers for extra visual appeal.
3. Add cubed mozzarella or feta for extra richness.
4. Great made ahead of time for potlucks or picnics.

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 4g
• Sodium: 370mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 8mg