A fresh, colorful, and crowd-pleasing pasta salad loaded with crisp vegetables and tossed in a light, zesty dressing. This California Spaghetti Salad is perfect for picnics, potlucks, meal prep, or as a refreshing side dish on warm days. It’s simple to make, vibrant, and always a hit.
🕒 Servings & Timing
Yield: 6–8 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30–60 minutes (recommended)
Total Time: ~30 minutes
🥗 Nutritional Info (Approx. per serving)
- Calories: ~260
- Carbohydrates: ~38 g
- Protein: ~7 g
- Fat: ~9 g
- Fiber: ~4 g
(Values vary depending on dressing and add-ins.)
🛒 Ingredients
Pasta & Vegetables
- 1 lb spaghetti, cooked and drained
- 1½ cups cherry tomatoes, halved
- 1 cucumber, diced
- 2 zucchini, diced
- 1 green bell pepper, diced
Dressing
- ½ cup Italian dressing (or homemade vinaigrette)
- ¼ cup olive oil
- 2 tbsp red wine vinegar or lemon juice
- 1 tsp sugar or honey (optional)
- ½ tsp garlic powder
- Salt & black pepper, to taste
Optional Add-Ins
- ½ cup sliced black olives
- ¼ cup red onion, thinly sliced
- ½ cup shredded Parmesan cheese
- Fresh parsley or basil, chopped
🧰 Tools You’ll Need
- Large pot
- Colander
- Large mixing bowl
- Small bowl or jar (for dressing)
- Tongs or large spoon
⭐ How to Make California Spaghetti Salad
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook spaghetti according to package directions until al dente.
Drain and rinse briefly with cool water to stop cooking. Set aside.
2. Prepare the Vegetables
While the pasta cools, wash and chop:
- Cherry tomatoes
- Cucumber
- Zucchini
- Green bell pepper
Place all vegetables in a large mixing bowl.
3. Make the Dressing
In a small bowl or jar, whisk together:
- Italian dressing
- Olive oil
- Vinegar or lemon juice
- Sugar (if using)
- Garlic powder
- Salt and pepper
Taste and adjust seasoning as needed.
4. Assemble the Salad
Add the cooked spaghetti to the bowl with the vegetables.
Pour the dressing over the salad and toss gently until everything is evenly coated.
5. Chill & Serve
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Before serving, toss again and add optional toppings like Parmesan or fresh herbs.
🌿 Ingredient Variations
- Protein boost: Add grilled chicken, shrimp, or chickpeas
- Vegan option: Skip cheese or use plant-based Parmesan
- Mediterranean twist: Add feta cheese and olives
- Low-carb: Use spaghetti squash or hearts of palm pasta
💡 Tips for Best Results
- Rinse pasta lightly to prevent sticking
- Chill before serving for best flavor
- Dice vegetables evenly for better texture
- Add dressing gradually — you may not need it all
🧊 Storage Instructions
Refrigerator:
Store in an airtight container for up to 3 days.
Make Ahead:
Best made the day before serving — flavors improve overnight.
🧁 Conclusion
This California Spaghetti Salad is fresh, crunchy, and endlessly customizable. It’s the perfect balance of pasta and vegetables with a bright dressing that keeps everything light and refreshing. Whether you’re feeding a crowd or prepping lunches for the week, this salad never disappoints.
