California Spaghetti Salad
This California Spaghetti Salad is a vibrant, veggie-packed pasta dish that’s perfect for potlucks, picnics, or a quick family dinner. Featuring al dente spaghetti, crisp vegetables, and a zesty Italian-inspired dressing, it’s a refreshing and colorful salad that will be a hit wherever it’s served. Easy to make and bursting with flavor, this dish is a delightful way to enjoy fresh produce.
Necessary Kitchen Equipment
- Large pot for boiling pasta
- Strainer
- Large mixing bowl
- Whisk or fork for dressing
- Cutting board and knife
- Measuring cups and spoons
Ingredients
For the Salad:
- 1 pound spaghetti, cooked and drained
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
- 1 cup cucumber, diced
- ½ cup red onion, thinly sliced
- 1 cup broccoli florets, chopped
- 1 cup bell peppers (any color), diced
- ½ cup black olives, sliced
For the Dressing:
- 1 cup Italian dressing (store-bought or homemade)
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
Step-by-Step Instructions
1. Cook the Spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Prepare the Vegetables:
While the spaghetti cooks, chop the cherry tomatoes, zucchini, cucumber, red onion, broccoli, bell peppers, and black olives.
3. Make the Dressing:
In a small bowl, whisk together the Italian dressing, Parmesan cheese, garlic powder, onion powder, basil, oregano, salt, and black pepper.
4. Assemble the Salad:
In a large mixing bowl, combine the cooked and cooled spaghetti with the chopped vegetables. Pour the dressing over the top and toss until everything is evenly coated.
5. Chill and Serve:
Cover the salad and refrigerate for at least 1 hour to let the flavors meld. Toss again before serving.
Recipe Tips
- Make Ahead: This salad can be prepared a day in advance and tastes even better after sitting in the fridge.
- Protein Additions: Add grilled chicken, shrimp, or chickpeas for a heartier dish.
- Dressing Substitute: Swap Italian dressing for a tangy vinaigrette if desired.
What to Serve with California Spaghetti Salad
- Grilled Proteins: Pair it with grilled chicken, steak, or fish.
- Breads: Serve alongside garlic bread or crusty rolls.
- Summer Fare: Perfect with burgers, hot dogs, or barbecue.
Frequently Asked Questions
1. Can I use a different pasta shape? Yes, rotini, penne, or bow-tie pasta work well in place of spaghetti.
2. How long does this salad last? Store it in an airtight container in the refrigerator for up to 3 days.
3. Can I make it gluten-free? Use gluten-free pasta to make this salad suitable for gluten-sensitive diets.
Enjoy the fresh and zesty flavors of this California Spaghetti Salad, a dish that’s sure to be a favorite for any occasion!
California Spaghetti Salad
Equipment
- Large pot for boiling pasta
- Strainer
- Large mixing bowl
- Whisk or fork for dressing
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- For the Salad:
- 1 pound spaghetti cooked and drained
- 1 cup cherry tomatoes halved
- 1 cup zucchini diced
- 1 cup cucumber diced
- ½ cup red onion thinly sliced
- 1 cup broccoli florets chopped
- 1 cup bell peppers any color, diced
- ½ cup black olives sliced
- For the Dressing:
- 1 cup Italian dressing store-bought or homemade
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Vegetables:
- While the spaghetti cooks, chop the cherry tomatoes, zucchini, cucumber, red onion, broccoli, bell peppers, and black olives.
- Make the Dressing:
- In a small bowl, whisk together the Italian dressing, Parmesan cheese, garlic powder, onion powder, basil, oregano, salt, and black pepper.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked and cooled spaghetti with the chopped vegetables. Pour the dressing over the top and toss until everything is evenly coated.
- Chill and Serve:
- Cover the salad and refrigerate for at least 1 hour to let the flavors meld. Toss again before serving.
Notes
Protein Additions: Add grilled chicken, shrimp, or chickpeas for a heartier dish.
Dressing Substitute: Swap Italian dressing for a tangy vinaigrette if desired.
