🥗 Introduction
California Spaghetti Salad is a bright and zesty cold pasta salad that combines tender spaghetti noodles with a medley of fresh vegetables and a tangy Italian dressing. This dish is popular for BBQs, picnics, and summer parties because it’s easy to make ahead, serves a crowd, and tastes even better the next day!
It’s light, refreshing, and bursting with flavor — a true “Golden State” classic.
🍝 Ingredients
For the Salad:
400 g (14 oz) spaghetti, broken into thirds
1 ½ cups cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 red onion, finely diced
1 cup black olives, sliced
1 cup broccoli florets, chopped small (optional)
1 cup shredded carrots
½ cup grated Parmesan cheese (optional but delicious)
For the Dressing:
1 ½ cups Italian salad dressing (store-bought or homemade — see below)
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
🧄 Homemade Italian Dressing (Optional)
If you’d like to make your own dressing:
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon honey or sugar
1 teaspoon garlic, minced
1 teaspoon each dried basil, oregano, and parsley
Salt and pepper to taste
Whisk together and chill before adding to the salad.
👩🍳 Instructions
- Cook the Spaghetti:
Boil spaghetti according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Let cool completely. - Prepare the Vegetables:
Chop all vegetables into bite-sized pieces. Combine them in a large bowl. - Mix the Salad:
Add the cooled spaghetti to the vegetables. Toss gently to combine. - Add the Dressing:
Pour the Italian dressing (and seasonings if using bottled) over the salad. Mix well to coat everything evenly. - Chill and Serve:
Cover the bowl and refrigerate for at least 2 hours before serving.
This allows the flavors to meld beautifully.
🕒 Storage Tips
Keeps well in the fridge for up to 3 days.
Stir before serving as the dressing can settle at the bottom.
Best served cold or slightly chilled.
🌈 Variations
Add protein: diced grilled chicken, ham, or chickpeas.
Make it vegan: omit cheese and ensure the dressing is vegan-friendly.
Add more veggies: zucchini, corn, or spinach work great!
Make it gluten-free: use gluten-free spaghetti.
🍽️ Serving Ideas
This salad pairs wonderfully with:
Grilled chicken or steak
Garlic bread or focaccia
Barbecue ribs or burgers
Fresh lemonade or iced tea
💡 Pro Tips
For the best flavor, make it the night before serving.
Don’t overcook your pasta — it should have a little bite.
Add dressing gradually and taste as you go for balance.
❤️ Why You’ll Love It
✔️ Fresh, crunchy, and colorful
✔️ Simple ingredients, easy prep
✔️ Perfect make-ahead side
✔️ Feeds a crowd beautifully
