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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.
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Ingredients Equipment Method Notes

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

Equipment

  • Large pot for boiling pasta
  • Strainer
  • Large mixing bowl
  • Whisk or fork for dressing
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Cook the Spaghetti:
  2. 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.
  3. Prepare the Vegetables:
  4. While the spaghetti cooks, chop the cherry tomatoes, zucchini, cucumber, red onion, broccoli, bell peppers, and black olives.
  5. Make the Dressing:
  6. In a small bowl, whisk together the Italian dressing, Parmesan cheese, garlic powder, onion powder, basil, oregano, salt, and black pepper.
  7. Assemble the Salad:
  8. 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.
  9. Chill and Serve:
  10. Cover the salad and refrigerate for at least 1 hour to let the flavors meld. Toss again before serving.

Notes

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.