California Spaghetti Salad Recipe
California Spaghetti Salad is a refreshing and colorful pasta salad loaded with fresh veggies and tossed in a flavorful Italian dressing. Perfect for picnics, potlucks, or as a side dish for any meal!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes (includes chilling)
- Yield: 8 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For the Salad:
- 12 ounces spaghetti (broken in half)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red bell pepper (diced)
- 1/2 cup green bell pepper (diced)
- 1/2 cup red onion (thinly sliced)
- 1/2 cup sliced black olives
- 1/4 cup grated Parmesan cheese
For the Dressing:
- 1 cup Italian dressing
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Cook the Spaghetti: Cook spaghetti in a large pot of salted boiling water until al dente. Drain and rinse with cold water to cool completely.
- Prepare the Salad: In a large mixing bowl, combine the cooked spaghetti, cherry tomatoes, cucumber, bell peppers, red onion, black olives, and Parmesan cheese.
- Make the Dressing: In a small bowl, whisk together Italian dressing, garlic powder, oregano, paprika, salt, and pepper until well blended.
- Combine Everything: Pour the dressing over the pasta and vegetables, and toss until evenly coated.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Toss again before serving.
Notes
- This salad can be made a day in advance.
- Great for picnics and potlucks.
- Add diced avocado or feta cheese for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 440mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
