Introduction
California Spaghetti Salad is a refreshing, colorful, and zesty pasta salad loaded with vegetables and tossed in a tangy Italian-style dressing. It’s perfect for potlucks, picnics, barbecues, or as a light summer meal. The combination of crunchy veggies, tender spaghetti, and flavorful dressing makes it a crowd-pleasing side dish.
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Description
This dish brings together the sunny flavors of California with the heartiness of pasta. The thin spaghetti absorbs the dressing beautifully, while the assortment of crisp vegetables — such as bell peppers, cucumbers, tomatoes, and olives — adds freshness and crunch. It’s simple to prepare, easily customizable, and can be made ahead of time for convenience.
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Ingredients
For the Salad:
1 pound spaghetti, broken into thirds
1 medium cucumber, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, finely chopped
1 cup cherry tomatoes, halved
1 (2.25 oz) can sliced black olives, drained
For the Dressing:
1 bottle (16 oz) Italian salad dressing (or homemade)
½ teaspoon paprika
½ teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and black pepper to taste
¼ cup grated Parmesan cheese (optional for added flavor)
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Instructions
1. Cook the pasta:
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Drain and rinse under cold water to stop the cooking process.
2. Prepare the vegetables:
While the pasta cools, chop and dice all vegetables into bite-sized pieces.
3. Combine ingredients:
In a large mixing bowl, combine the cooled spaghetti, chopped vegetables, and olives.
4. Make the dressing:
In a separate bowl or jar, whisk together Italian dressing, paprika, garlic powder, Italian seasoning, salt, pepper, and Parmesan cheese if using.
5. Toss the salad:
Pour the dressing over the pasta mixture. Toss well until everything is evenly coated.
6. Chill:
Cover the bowl and refrigerate for at least 2 hours (or overnight) to let the flavors blend.
7. Serve:
Toss again before serving. Adjust seasoning if needed.
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Tips
Rinse the pasta with cold water after cooking to prevent it from sticking together.
Make the salad a few hours ahead for the best flavor.
If using store-bought dressing, choose a zesty Italian for extra flavor.
Stir the salad before serving, as the dressing tends to settle at the bottom.
Add freshly chopped herbs like parsley or basil for added freshness.
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Variations
Protein boost: Add diced salami, grilled chicken, or shrimp.
Cheese lovers: Mix in cubed mozzarella or feta cheese.
Vegetarian option: Keep it plant-based and skip the cheese or use a vegan dressing.
Different pasta: Use rotini, penne, or angel hair if you prefer shorter pasta shapes.
Homemade dressing: Combine olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper for a fresh, preservative-free option.
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Correction
Some older versions of this recipe recommend not rinsing the spaghetti, but for cold salads, rinsing helps remove excess starch and prevents clumping. Also, the dressing quantity can be adjusted — start with about ¾ of the bottle and add more to taste before serving.
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Enjoy
Serve chilled and enjoy this bright, tangy, and colorful California Spaghetti Salad as a side dish or light main course. It pairs beautifully with grilled meats, sandwiches, or seafood and will surely become a staple at your gatherings.