California Spaghetti Salad

5 from 1 vote

California Spaghetti Salad

Creamy, colorful, and wonderfully crunchy — California Spaghetti Salad is the kind of dish that brings sunshine to the table. This pasta salad combines tender spaghetti, crisp bell peppers, juicy cherry tomatoes, cool cucumber, briny olives, and a simple tangy dressing that melds into a crowd-pleasing summer favorite.

Prep Time15

Cook Time10

Total Time1

Course: Salad

Cuisine: American

Keyword: Easy, Summer

Servings: servings

Calories: 250kcal

Equipment

Large Pot
Mixing Bowl
Whisk

Ingredients

Pasta

1 pound Spaghetti Cooked al dente

Vegetables

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

Dressing

1/2 cup Parmesan Cheese Grated
1/4 cup Olive Oil
1/4 cup Red Wine Vinegar
2 cloves Garlic Minced
1 tablespoon Italian Seasoning
to taste Salt
to taste Pepper

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. Taste and adjust salt and pepper.
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

Store in an airtight container for up to 3–4 days. Best served chilled.

Nutrition