Get ready to revolutionize your pasta salad game with this vibrant California Spaghetti Salad! This refreshing twist on traditional pasta salad combines crisp vegetables, tender spaghetti, and a zesty Italian dressing that will transport your taste buds straight to the West Coast.
Perfect for potlucks, picnics, or meal prep, this colorful dish captures the essence of California’s fresh, laid-back cuisine. It’s a crowd-pleasing recipe that tastes even better the next day as the flavors meld together.
Why You’ll Love This
- Make-ahead friendly – perfect for busy weekdays or gatherings
- Loaded with fresh, crunchy vegetables for amazing texture
- Travels well for picnics and potlucks
- Customizable with your favorite California-inspired add-ins
- Stays fresh in the refrigerator for up to 4 days
Ingredients
- 400-500 grams of spaghetti.
- 1½ cup. From the cherry tomatoes, I cut them in half.
- 1 diced cucumber.
- 2 cubes zucchini.
- 1 green pepper, diced.
- 1 red pepper, diced.
- 1 red onion, diced.
- Could. Of sliced black olives, it must be filtered before use.
- For dresses, I used:
- 1 bottle of Italian sauce.
- Half a cup of grated Parmesan cheese.
- 1 tablespoon of sesame seeds.
- 1 teaspoon paprika.
- ½¼ 1 teaspoon of celery seeds.
- Half tsp garlic powder.
Instructions
- Cook spaghetti according to package directions. Drain and rinse with cold water.
- Chop all vegetables while pasta cooks.
- In a large bowl, combine cooled pasta with prepared vegetables.
- Pour Italian dressing over the mixture.
- Add Parmesan cheese and Italian seasoning.
- Toss everything together until well combined.
- Season with salt and pepper to taste.
- Refrigerate for at least 2 hours before serving.
Tips & Variations
- Break spaghetti in half before cooking for easier serving
- Add diced avocado just before serving for extra California flair
- Substitute whole wheat pasta for a healthier option
- Mix in grilled chicken or shrimp for a heartier meal
- Use fresh mozzarella pearls instead of Parmesan
Serving Suggestions
Serve this refreshing salad alongside grilled chicken or fish for a complete meal. It pairs beautifully with crusty sourdough bread and a glass of California chardonnay for the perfect summer dinner.
Notes
- Store in an airtight container for up to 4 days
- Toss with extra dressing before serving if needed
- Can be made up to 24 hours in advance
FAQs
- Can I use different pasta shapes? Yes, though spaghetti provides the classic California style, any medium pasta shape works well.
- How long can this sit out at a picnic? Safe to serve at room temperature for up to 2 hours.
- Can I make this gluten-free? Absolutely! Simply substitute your favorite gluten-free spaghetti.
- Will the pasta get soggy? Not if properly cooked al dente and rinsed with cold water after cooking.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 400-500 grams of spaghetti.
- 1½ cup. From the cherry tomatoes, I cut them in half.
- 1 diced cucumber.
- 2 cubes zucchini.
- 1 green pepper, diced.
- 1 red pepper, diced.
- 1 red onion, diced.
- Could. Of sliced black olives, it must be filtered before use.
- For dresses, I used:
- 1 bottle of Italian sauce.
- Half a cup of grated Parmesan cheese.
- 1 tablespoon of sesame seeds.
- 1 teaspoon paprika.
- ½¼ 1 teaspoon of celery seeds.
- Half tsp garlic powder.
Steps
- Cook spaghetti according to package directions. Drain and rinse with cold water.
- Chop all vegetables while pasta cooks.
- In a large bowl, combine cooled pasta with prepared vegetables.
- Pour Italian dressing over the mixture.
- Add Parmesan cheese and Italian seasoning.
- Toss everything together until well combined.
- Season with salt and pepper to taste.
- Refrigerate for at least 2 hours before serving.
Notes
- Store in an airtight container for up to 4 days
- Toss with extra dressing before serving if needed
- Can be made up to 24 hours in advance
