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California Spaghetti Salad

A refreshing and vibrant pasta salad packed with colorful vegetables, perfect for summer gatherings.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: Easy, Summer, Vegetarian
Servings: 8 servings
Calories: 200kcal

Equipment

  • Large Pot
  • Mixing Bowl
  • Small Bowl

Ingredients

Essential Ingredients

  • 1 pound Spaghetti Cooked al dente
  • 1 each Red Bell Pepper Diced
  • 1 each Yellow Bell Pepper Diced
  • 1 each Green Bell Pepper Diced
  • 1 cup Cherry Tomatoes Halved
  • 1 large Cucumber Diced
  • 1 small Red Onion Finely chopped
  • 1 cup Olives Sliced
  • 1/2 cup Parmesan Cheese Grated

Dressing Ingredients

  • 1/4 cup Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 2 cloves Garlic Minced
  • 1 tablespoon Italian Seasoning
  • Salt and Pepper To taste

Instructions

  • Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and rinse under cold water, then set aside to cool completely.
  • Prepare the vegetables by dicing the bell peppers, halving the cherry tomatoes, dicing the cucumber, finely chopping the red onion, and slicing the olives. Place them in a large mixing bowl.
  • In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, and pepper to make the dressing.
  • Add the cooled spaghetti to the mixing bowl with the vegetables and toss gently.
  • Pour the dressing over the pasta and vegetable mixture, then toss everything until evenly coated.
  • Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
  • Before serving, garnish with Parmesan cheese and fresh herbs if desired. Serve chilled and enjoy!

Notes

For the best flavor, allow the salad to chill for at least an hour before serving. You can add pepperoni, avocado, or artichoke hearts for extra flavor. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 300mg | Potassium: 400mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 30mg | Calcium: 200mg | Iron: 1mg