Quick Description
This California Spaghetti Salad is a vibrant and delicious twist on traditional pasta salad. Loaded with fresh veggies, creamy dressing, and a bit of tang, it’s the perfect side dish for barbecues, picnics, or any gathering. The combination of colorful vegetables and perfectly cooked spaghetti makes it a crowd-pleaser every time.
Servings & Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: ~25 minutes
Ingredients List
- 8 oz spaghetti
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup Italian dressing (store-bought or homemade)
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon garlic powder
- Salt & pepper, to taste
Step-by-Step Instructions
Step 1: Cook the Spaghetti
Cook the spaghetti according to the package instructions until al dente.
Drain and rinse under cold water to cool the pasta down quickly. Set aside.
Step 2: Prepare the Vegetables
While the spaghetti is cooking, prepare your vegetables:
- Halve the cherry tomatoes
- Dice the cucumber
- Dice the red bell pepper
- Thinly slice the red onion
- Slice the black olives
- Chop the parsley
Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, Italian dressing, Dijon mustard, white wine vinegar, garlic powder, salt, and pepper.
Adjust the seasoning to taste.
Step 4: Combine Everything
In a large mixing bowl, add the cooked spaghetti, prepared vegetables, and dressing.
Toss everything together until well coated.
Step 5: Chill & Serve
Refrigerate the pasta salad for at least 1 hour before serving to allow the flavors to meld.
Serve cold and enjoy!
Additional Notes
- Make-Ahead: This salad is perfect for making ahead! It gets better as it sits in the fridge for a few hours, or even overnight.
- Veggie Variations: You can add or swap in other veggies, such as carrots, corn, or avocado for different textures and flavors.
- For Extra Protein: Add grilled chicken, chickpeas, or cubed cheese to make this a more filling meal.
Dietary Info
- Vegetarian
- Contains dairy
- Gluten-Free (if using gluten-free pasta)
Recipe Variations & Serving Suggestions
- Pesto Pasta Salad: Swap out the mayonnaise-based dressing for a basil pesto for an herby twist.
- Spicy California Salad: Add a dash of hot sauce or red pepper flakes to the dressing for some heat.
- Add Protein: Add cooked shrimp or grilled chicken for a heartier dish.
- Serve with: Grilled meats, sandwiches, or as a standalone lunch.
Storage & Make-Ahead
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended due to the creamy dressing and veggies.
FAQs
Q: Can I use a different type of pasta?
Yes! You can use any short pasta like penne or rotini for a different texture.
Q: Can I use Greek yogurt instead of mayonnaise?
Yes, Greek yogurt is a great substitute for a lighter version of the dressing.
Q: Can I add more veggies?
Definitely! Feel free to add bell peppers, carrots, or even fresh corn for extra crunch an
