California Spaghetti Salad
California Spaghetti Salad is a vibrant, refreshing pasta salad packed with crisp vegetables, spaghetti noodles, and a zesty Italian-style vinaigrette. It's a colorful and crowd-pleasing side dish perfect for potlucks, barbecues, or warm-weather meals.
Ingredients
- 12 oz spaghetti broken into thirds
- 1½ cups cherry tomatoes halved
- 1 cucumber diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- ½ red onion thinly sliced
- 1 can 2.25 oz sliced black olives, drained
- 1 bottle 16 oz Italian dressing (store-bought or homemade)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese optional
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Cook spaghetti in a large pot of salted boiling water until al dente. Drain, rinse under cold water, and set aside.
- Prepare vegetables: While the pasta cools, chop all vegetables and place them in a large bowl.
- Combine: Add cooled spaghetti to the bowl with the vegetables. Pour in Italian dressing, and sprinkle with garlic powder, onion powder, oregano, and pepper.
- Toss well to coat everything evenly. If using Parmesan cheese, add it now and toss again.
- Chill for at least 2 hours (or overnight) for best flavor.
- Garnish with fresh parsley before serving.
Notes
- For added protein, toss in grilled chicken or chickpeas.
- Use gluten-free spaghetti for a gluten-free version.
- Fresh basil, feta, or chopped avocado make great add-ins.
- Salad can be made a day ahead and keeps well in the fridge for up to 3 days.