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California Spaghetti Salad Recipe

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★★★★★

4.8 from 64 reviews

California Spaghetti Salad is a vibrant, colorful pasta salad perfect for backyard barbecues, potlucks, and family gatherings. Featuring spaghetti tossed with a medley of fresh vegetables like bell peppers, cherry tomatoes, cucumber, and red onion, dressed in a zesty homemade Italian-style vinaigrette, and finished with shredded mozzarella cheese. This nostalgic yet modern dish is slightly sweet, tangy, and loaded with crunch, ideal for make-ahead meals as the flavors deepen when chilled.

Ingredients

Scale

Pasta and Vegetables

  • 12 oz spaghetti, broken in half
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell pepper, chopped (any color)
  • 1/3 cup red onion, finely diced
  • 1/4 cup sliced black olives
  • 1/3 cup shredded carrots
  • 1/2 cup shredded mozzarella or cubed cheese

Dressing

  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp sugar or honey
  • 1 tsp Dijon mustard
  • 1 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the broken spaghetti and cook until just tender (al dente). Drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool the pasta completely. Set aside.
  2. Prepare the vegetables: While the pasta is cooling, chop all the vegetables—cherry tomatoes, cucumber, bell peppers, red onion, olives, and shredded carrots—and place them in a large mixing bowl, ensuring uniform sizing for balanced bites.
  3. Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, sugar or honey, Dijon mustard, dried Italian seasoning, garlic powder, salt, and black pepper until the dressing is well combined and emulsified.
  4. Assemble the salad: Add the cooled spaghetti to the bowl with the prepared vegetables. Pour the dressing over the top and gently toss until all ingredients are evenly coated, allowing the pasta to absorb the flavors.
  5. Add cheese and chill: Fold in the shredded or cubed mozzarella cheese. Cover the bowl and place it in the refrigerator for at least 1 hour (preferably 2–4 hours) to let the flavors meld and the salad chill thoroughly.
  6. Serve: Before serving, toss the salad once more to redistribute the dressing and seasonings. Adjust salt and pepper to taste if needed. Serve chilled or slightly cold for best results.

Notes

  • This salad tastes even better when made a day ahead as it allows the flavors to fully develop.
  • Rinsing the cooked pasta under cold water stops the cooking process and prevents it from becoming mushy or sticky.
  • You can substitute thin spaghetti with angel hair, linguine, or whole wheat pasta if preferred.
  • For a creamier variation, add a spoonful of mayonnaise or Greek yogurt to the dressing.
  • This salad keeps well refrigerated for 4–5 days but does not freeze well due to fresh vegetables and dressing.
  • To keep the salad from drying out, reserve a little extra dressing and toss it in before serving if needed.
  • For a vegan option, omit the cheese or use a dairy-free alternative.
  • Add grilled chicken, shrimp, or chickpeas to make this salad a complete meal.

Keywords: California spaghetti salad, pasta salad, potluck recipe, BBQ side dish, summer salad, Italian dressing, make-ahead salad

Find it online: https://lucabites.com/california-spaghetti-salad-recipe/