This California Spaghetti Salad is a vibrant, refreshing, and versatile pasta salad that’s perfect for picnics, potlucks, or a light meal. Packed with fresh vegetables, tangy olives, and tossed in a zesty homemade dressing, this dish is bursting with flavor and color. It’s easy to make, customizable, and always a crowd-pleaser!
Prep Time
- 15 minutes
Cook Time
- 10 minutes
Total Time
- 25 minutes (plus chilling time)
Servings
- 6–8 servings
Ingredients
For the Salad:
- 8 ounces (about 225g) spaghetti noodles
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- ¼ cup diced red onion
- ¼ cup sliced black olives
- ¼ cup chopped fresh parsley
For the Dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon sugar
- Salt and pepper to taste
Instructions
Step 1: Cook the Spaghetti
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
- Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Shake off any excess water and transfer the pasta to a large mixing bowl.
Step 2: Prepare the Vegetables
- While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, red bell pepper, and green bell pepper, and finely chop the red onion. Slice the black olives if not pre-sliced.
- Add all the prepared vegetables and olives to the bowl with the cooled pasta.
Step 3: Make the Dressing
- In a small mixing bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, sugar, salt, and pepper. Taste and adjust seasoning as needed.
Step 4: Combine and Toss
- Pour the dressing over the pasta and vegetables. Toss gently to ensure everything is evenly coated.
- Stir in the chopped fresh parsley for a pop of freshness.
Step 5: Chill and Serve
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a quick toss and adjust seasoning with additional salt, pepper, or vinegar if desired.
Pro Tips
- Add Protein: Boost the salad by adding grilled chicken, shrimp, chickpeas, or cubed mozzarella cheese.
- Make Ahead: This salad can be made up to 1 day in advance . Store it covered in the fridge and add fresh herbs just before serving.
- Pasta Swap: Use whole wheat, gluten-free, or spiralized veggie noodles for a healthier twist.
Nutrition Facts (Per Serving, based on 8 servings)
- Calories: 220
- Protein: 4g
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 2g
- Sugar: 3g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days .
- Freeze: This salad is best enjoyed fresh and is not recommended for freezing due to the fresh vegetables and pasta texture.
Variations
- Cheese Lovers: Add crumbled feta or shaved Parmesan for a creamy, salty kick.
- Extra Veggies: Include diced zucchini, artichoke hearts, or roasted red peppers for more variety.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing for a spicy twist.
Why You’ll Love This Recipe
This California Spaghetti Salad is a celebration of fresh, colorful ingredients and bold flavors. The combination of crisp vegetables, chewy pasta, and tangy dressing makes it a satisfying and refreshing dish that’s perfect for any occasion. Whether you’re serving it as a side or enjoying it as a main, this salad is sure to become a summer staple.
Ready to whip up this vibrant and delicious pasta salad? Grab your ingredients and get ready to enjoy a taste of California sunshine in every bite!
