Description
This California Spaghetti Salad is a colorful, crunchy, and zesty pasta salad packed with fresh veggies and tossed in a tangy Italian-style dressing. It’s the perfect make-ahead side dish for BBQs, picnics, or potlucks!
Ingredients
-
12 oz spaghetti, broken into thirds
-
1 cup cherry tomatoes, halved
-
1 cucumber, diced
-
1 bell pepper (red or yellow), diced
-
½ red onion, thinly sliced
-
1 cup sliced black olives
-
½ cup grated Parmesan cheese
For the dressing:
-
1 cup Italian dressing (bottled or homemade)
-
½ tsp garlic powder
-
½ tsp onion powder
-
½ tsp dried oregano
-
Salt and pepper to taste
Instructions
1️⃣ Cook the pasta: Bring a large pot of salted water to a boil. Cook spaghetti until al dente, drain, and rinse under cold water to cool.
2️⃣ Prep the veggies: While pasta cools, chop all the vegetables and place in a large mixing bowl.
3️⃣ Mix the dressing: In a small bowl or jar, combine Italian dressing with garlic powder, onion powder, oregano, salt, and pepper. Shake or whisk well.
4️⃣ Combine: Add cooled pasta to the bowl with veggies. Pour dressing over and toss everything together until well coated.
5️⃣ Chill and serve: Refrigerate for at least 1 hour before serving to allow flavors to blend. Toss again and top with Parmesan before serving.
Notes
-
Add cubed cheese or pepperoni for extra protein and flavor.
-
Best served cold—ideal for warm-weather gatherings.
-
Keeps well in the fridge for up to 3 days.
- Prep Time: 10 min
- Cook Time: 1 hr