Go Back
Delicious spaghetti salad with fresh vegetables and Italian dressing.

California Spaghetti Salad

A refreshing, colorful cold pasta salad made with spaghetti noodles, crisp veggies, and a zesty dressing that's perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Californian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 ounces Spaghetti (regular or thin) Break the strands in half before boiling for easier tossing.
Vegetables
  • 1 cup Cherry tomatoes, halved
  • 1 medium Cucumber, chopped Peel if the skin is thick.
  • 2 medium Bell peppers, diced Use red and yellow for color.
  • 1/2 medium Red onion, finely chopped Soak in cold water for 5 minutes if too strong.
  • 1/2 cup Black olives, sliced Optional but classic.
  • 1/4 cup Pepperoncini rings Optional for tang.
  • 1/4 cup Fresh parsley or basil, chopped
Cheese
  • 1/2 cup Feta or mozzarella pearls Optional.
Dressing
  • 1/4 cup Olive oil
  • 2 tablespoons Red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Honey or sugar
  • 1 teaspoon Garlic powder
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • to taste Salt and black pepper

Method
 

Preparation
  1. Cook the spaghetti in salted water until al dente, then rinse under cold water and drain well.
  2. Chop the tomatoes, cucumber, peppers, and onion into uniform sizes.
Assembly
  1. In a large bowl, combine the cooled spaghetti and chopped veggies, along with olives, pepperoncini, and cheese if using.
  2. Pour in most of the dressing, toss well, and adjust with remaining dressing before serving if needed.
Chill
  1. Cover and refrigerate for at least 1 hour to let the flavors meld.
  2. Taste and adjust seasonings right before serving.

Notes

Store in an airtight container in the fridge for up to 3-4 days. Add more dressing before serving if pasta absorbs it.