A bright, refreshing pasta salad loaded with crisp veggies, olives, and a zesty vinaigrette – perfect for potlucks, summer BBQs, or a light weekday lunch.
🍽 Servings: 6
⏱ Prep Time: 15 minutes
⏱ Cook Time: 10 minutes
⏱ Total Time: 25 minutes + chilling
🥗 Dietary Notes: Vegetarian | Nut-Free | Can be made Vegan
📝 Ingredients List:
For the Salad:
- Spaghetti, cooked & cooled
- Cherry tomatoes
- Cucumber
- Mixed bell peppers
- Black olives
- Red onion
- Fresh parsley
- Feta cheese (optional)
- Sunflower seeds or pine nuts (optional)
For the Dressing:
- Extra-virgin olive oil
- Red wine vinegar
- Dijon mustard
- Honey
- Garlic
- Salt & pepper
🔪 Instructions:
- In a large bowl, combine cooked and cooled spaghetti with cherry tomatoes, cucumber, bell peppers, olives, onion, and parsley.
- In a jar or small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper.
- Pour the dressing over the salad. Toss well to coat everything evenly.
- Sprinkle with feta cheese and sunflower seeds or pine nuts, if using.
- Cover and refrigerate for 1–2 hours to chill and allow the flavors to meld.
- Before serving, toss again and adjust seasoning if needed.
Tip: This salad is even better the next day – let it marinate overnight for deeper flavor!🌟 Why You’ll Love This Salad
Think sunshine in a bowl! Inspired by West Coast vibes, this California Spaghetti Salad is the ultimate fusion of comforting carbs and fresh produce. I whipped this up one warm weeknight with whatever veggies I had in the fridge – and it’s been a hit ever since. It’s a quick, no-fuss, make-ahead dish that delivers on flavor and freshness every time.
🥄 Step-by-Step Guide with Extra Tips
1. Cook & Cool Your Pasta
Cook spaghetti al dente, then rinse under cold water to stop the cooking. Drain well.
Tip: Break spaghetti in half before boiling if you prefer shorter strands in salads.
2. Chop the Veggies
Dice your cucumber, peppers, onion, and halve those juicy cherry tomatoes.
Tip: Keep veggie pieces similar in size for the best texture and distribution.
3. Make the Dressing
Whisk together olive oil, vinegar, mustard, honey, garlic, salt, and pepper.
Tip: Want a kick? Add a pinch of red chili flakes or a dash of lemon zest.
4. Combine & Chill
Toss pasta, veggies, and dressing together. Add optional feta and seeds on top. Chill for at least an hour.
🧂 Ingredient Notes & Substitutions
Why These Ingredients Work:
- Spaghetti: Gives a nostalgic twist and soaks up flavor well.
- Red wine vinegar + Dijon mustard: Brings zing and depth.
- Honey: Balances the acidity with a touch of sweetness.
Ingredient Tips:
- Use fresh, firm vegetables for the best crunch.
- Choose a good quality olive oil – it’s the base of your dressing.
- Optional feta adds a creamy-salty bite. Want vegan? Skip it or use plant-based feta.
Substitutes:
- No red wine vinegar? Use apple cider vinegar or lemon juice.
- No honey? Use maple syrup or agave for a vegan version.
- No spaghetti? Sub with rotini, penne, or gluten-free pasta.
- Nut allergy? Skip the pine nuts or use roasted pumpkin seeds.
Equipment Swaps:
- No salad spinner? Just pat veggies dry with a clean towel.
- No whisk? Shake dressing ingredients in a jar with a lid.
🍽 Recipe Variations & Serving Ideas
Flavor Twists:
- Add ½ cup chopped sun-dried tomatoes for an umami boost.
- Toss in grilled chicken or chickpeas for extra protein.
- Stir in 1 tsp Italian seasoning for herbier flavor.
Dietary Mods:
- Vegan: Omit feta and use maple syrup in the dressing.
- Gluten-Free: Use GF pasta – corn or rice-based works best.
How to Serve:
- Serve chilled as a main dish or side.
- Perfect with grilled meats, sandwiches, or picnic spreads.
- Garnish with extra parsley or lemon wedges for brightness.
🧊 Storage & Make-Ahead Info
- Fridge: Store in an airtight container up to 4 days.
- Freezing: Not recommended – pasta and veggies lose texture.
- Make-Ahead Tip: You can prep the pasta and chop veggies a day ahead. Store separately and toss together the day of serving.
Note: Salad may absorb dressing over time – refresh with a splash of oil or vinegar before serving.
🔍 Nutrition Info (Per Serving – approx.)
- Calories: 280 kcal
- Carbs: 32g
- Protein: 6g
- Fat: 14g
- Fiber: 3g
Contains wheat and dairy (if feta is used). Nut-free option available.
❓ Frequently Asked Questions
Q: Can I make this the night before?
A: Yes! In fact, it tastes better the next day as the flavors meld.
Q: Can I use a different pasta?
A: Absolutely! Short pasta like rotini or penne work great too.
Q: Is it okay to skip the feta?
A: Totally – it’s optional. The salad is still flavorful without it.
Q: My salad seems dry the next day – what can I do?
A: Add a splash of olive oil or vinegar before serving to freshen it up.
🧡 A Little Backstory
This recipe was born from a “what’s in the fridge?” moment – the kind that surprises you with just how delicious it turns out. It’s now a go-to for any warm-weather gathering. I love that it’s endlessly adaptable and low-effort but looks (and tastes) like you spent way more time on it.
📣 Let’s Connect!
If you try this California Spaghetti Salad, I’d love to hear what you think!
💬 Leave a comment below
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