This California Spaghetti Salad is fresh and colorful! With crisp veggies, tender pasta, and a tangy dressing, it’s perfect for picnics or a quick dinner side.
When I make this salad, I toss in anything that looks good in my fridge. It’s so easy and tasty, I could eat it every day—and trust me, I almost do! 😄
Key Ingredients & Substitutions
Spaghetti Pasta: Traditional spaghetti works great, but feel free to swap it with whole wheat or gluten-free pasta based on your diet preferences.
Cherry Tomatoes: I love using cherry tomatoes for their sweetness. If they’re unavailable, diced regular tomatoes can work in a pinch, but be sure to drain excess juices.
Cucumber: English cucumbers are my go-to since they’re crunchier and have fewer seeds. If you prefer a different texture or flavor, you can use roasted bell peppers or zucchini instead.
Olives: Black olives bring a salty touch, but green olives could give a slightly different flavor. You could even leave them out if you’re not a fan!
Red Onion: Red onion is subtly sweet. If you want milder flavors, use green onions or shallots instead. Soaking the red onion in water for a few minutes can also tone down its sharpness if desired.
Vinegar: Red wine vinegar adds a rich flavor, but white vinegar or apple cider vinegar works too. Just adjust the amount to your taste!
How Do I Properly Cook and Cool Pasta for Salad?
Cooking pasta perfectly is key for a great salad. Overcooked pasta can become mushy, crumbling into your salad. Here’s how to do it right:
- Bring a large pot of salted water to a rolling boil. The salt flavors the pasta, so don’t skip this step!
- Add your spaghetti and set a timer for the time specified on the package, checking for al dente doneness—firm to the bite.
- Once cooked, drain it and rinse under cold water. This stops the cooking process and cools it down for your salad. Make sure it’s well-drained to avoid water diluting your dressing later.
Allowing the pasta to cool completely before mixing helps keep your salad fresh, vibrant, and delicious!
Best California Spaghetti Salad Recipe Easy & Fresh
Ingredients You’ll Need:
- 12 oz spaghetti pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup fresh parsley or basil, chopped (optional)
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 3 tbsp red wine vinegar or white vinegar
- 1 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- 1/2 tsp garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This California Spaghetti Salad takes about 15 minutes to prepare and another 30 minutes to chill in the refrigerator. So, in about 45 minutes, you’ll have a refreshing, delicious salad ready to enjoy!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once the water is bubbling, add the spaghetti and cook it according to the package directions until it’s al dente, which usually takes around 8-10 minutes.
2. Cool the Pasta:
After the spaghetti is cooked, drain it in a colander and rinse it under cold water to stop the cooking process. Make sure to drain it well so there isn’t any excess water in your salad.
3. Mix the Veggies:
In a large mixing bowl, combine the cooled spaghetti, cherry tomatoes, sliced cucumber, black olives, finely chopped red onion, and diced red bell pepper. Stir it all together gently to mix the ingredients.
4. Prepare the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar (or white vinegar), Italian seasoning, garlic powder, salt, and pepper. Make sure it’s well combined; this dressing will add lots of flavor!
5. Combine Everything:
Pour the dressing over the pasta and vegetable mixture. Toss everything together gently to ensure that all the ingredients are evenly coated with the dressing.
6. Add Cheese and Herbs:
Next, sprinkle the grated Parmesan cheese and the chopped parsley or basil into the salad. Toss lightly again so the cheese and herbs mix in nicely.
7. Chill and Serve:
Cover the salad and refrigerate it for at least 30 minutes. This chilling time allows all the flavors to meld together beautifully. When you’re ready to serve, enjoy it chilled or at room temperature. It’s fresh, easy, and absolutely delicious!
Enjoy your California Spaghetti Salad! It’s a vibrant and delightful dish that’s perfect for any occasion!
FAQ for California Spaghetti Salad
Can I Add Other Vegetables to This Salad?
Absolutely! This salad is very versatile. Feel free to add veggies like bell pepper, zucchini, or even corn for extra crunch and flavor. Just make sure they’re cut into bite-sized pieces!
How Long Can I Store Leftover Spaghetti Salad?
You can store leftovers in an airtight container in the fridge for up to 3 days. Just give it a gentle toss before eating, as the dressing may settle at the bottom.
Can I Make This Salad Vegan?
Yes! To make this salad vegan, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative. The salad will still be delicious and packed with flavor!
What’s the Best Way to Serve California Spaghetti Salad?
This salad is best served chilled or at room temperature. It’s a perfect dish for potlucks, BBQs, or as a side for grilled meats. You can also add some grilled chicken or shrimp for a heartier meal!
