Why You’ll Love This Recipe

Refreshing & flavorful: Crisp vegetables and creamy dressing combine for a light yet satisfying dish.
Make‑ahead convenience: Toss it up a few hours (or a day) in advance—flavors meld beautifully over time.
Versatile & customizable: Easy to adapt with your favorite add‑ins like olives, cheese, or protein.

ingredients

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

Cooked and chilled spaghetti
Cherry tomatoes, halved
Bell peppers (red, yellow, or orange), diced
Red onion, finely chopped
Cucumber, seeded and diced
Black olives, sliced
Fresh cilantro or parsley, chopped
Mayonnaise
Sour cream or Greek yogurt
White vinegar or lime juice
Dijon mustard
Garlic powder
Kosher salt and freshly ground black pepper

directions

Cook & chill pasta – Prepare spaghetti according to package directions, rinse under cold water, drain well, and chill.
Prep vegetables – Halve, dice, and chop all vegetables uniformly.
Make dressing – In a small bowl, whisk mayonnaise, sour cream (or yogurt), vinegar (or lime juice), Dijon mustard, garlic powder, salt, and pepper until smooth.
Combine salad – In a large bowl, toss spaghetti and vegetables with the dressing until everything is evenly coated.
Adjust seasoning – Taste and add more salt, pepper, or vinegar if needed.
Chill before serving – Refrigerate for at least 1 hour (up to overnight) to let flavors develop before serving.

Servings and timing

Servings: Makes about 8 side‑salad servings or 4 main‑dish portions.
Prep time: 20 minutes
Chill time: Minimum 1 hour, up to overnight
Total time: About 1 hour 20 minutes

Note: Since the original recipe didn’t include timing or yield, this is based on similar spaghetti salad recipes available publicly.

Variations

Protein boost: Add cubed grilled chicken, turkey, or canned tuna.
Cheesy twist: Stir in shredded cheddar, feta, or mozzarella pearls.
Veggie options: Swap cucumber for diced zucchini, or add corn, peas, or broccoli florets.
Flavor kick: Mix in chopped jalapeño or swirl in sriracha or hot sauce.
Herb swap: Use fresh basil, dill, or chives instead of cilantro or parsley.

storage/reheating

Storage: Keep in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Serve cold or bring to room temperature. If pasta seems dry after refrigeration, toss with a small amount of additional dressing, mayonnaise, or a splash of milk before serving.

FAQs

1. Can I use bow‑tie or rotini instead of spaghetti?

Yes—any short or long pasta works. Choose shapes that hold the dressing well.

2. Why did my dressing get runny in the refrigerator?

Cold temps can thin creamy dressings. Simply stir and adjust consistency with a bit more mayo or yogurt if needed.

3. How far ahead can I prepare this salad?

You can assemble it up to a day in advance. For best texture, wait to add delicate herbs and fresh tomatoes until closer to serving.

4. Can I make this dairy‑free?

Yes—use dairy‑free yogurt or a vegan mayo alternative in place of sour cream/Greek yogurt.

5. Is it okay to omit mayonnaise?

Yes—you can replace mayo with extra yogurt or sour cream. For a lighter version, use all Greek yogurt.

6. How should I re‑dry soggy veggies?

Drain well with a colander and blot with paper towels before tossing into the pasta.

7. Can this be frozen?

Freezing creamy salads isn’t recommended—texture and consistency may degrade.

8. What if I don’t have Dijon mustard?

Use yellow mustard or a bit of whole-grain mustard as a substitute.

9. How do I make it spicier?

Add diced jalapeños, crushed red pepper, or a dash of hot sauce to the dressing.

10. Can I double the recipe for a large gathering?

Absolutely—just double all ingredients proportionally and mix in a large bowl or container.

Conclusion

California Spaghetti Salad delivers a delightful crunch, creamy texture, and vibrant flavors—ideal for summer gatherings or easy weekday meals. With its flexible additions and make‑ahead convenience, it’s a go‑to you’ll turn back to again and again.