California Spaghetti Salad is a vibrant, fresh, and flavor-packed twist on traditional pasta salad that’s perfect for warm-weather gatherings, potlucks, or as a light, refreshing side to grilled meats. This colorful salad is loaded with crisp vegetables, tender spaghetti noodles, and a tangy Italian-style dressing that ties everything together beautifully. It’s the kind of dish that brings a pop of color and freshness to any table and leaves everyone asking for the recipe. What makes it stand out is not just the unique use of spaghetti instead of traditional pasta shapes, but the bold combination of textures and flavors—crunchy bell peppers, juicy tomatoes, sliced olives, cucumbers, and zesty dressing all tossed with chilled noodles. It’s a make-ahead dream that actually tastes better after sitting in the fridge for a few hours, making it an ideal choice for entertaining or prepping meals in advance. California Spaghetti Salad is also endlessly customizable, so you can add your favorite vegetables, switch up the dressing, or toss in a little cheese or protein to make it a complete meal. Light, flavorful, and loaded with healthy ingredients, this salad is a go-to for anyone looking for a crowd-pleasing dish with a California-fresh vibe.
Storage Options
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving to redistribute the dressing and freshen up the flavors.
Summary
A colorful cold pasta salad with spaghetti, crisp veggies, and a tangy Italian dressing. Ideal for summer meals, BBQs, and potlucks.
Why You’ll Love This Recipe
It’s light, refreshing, easy to make ahead, and full of crunchy textures and bold flavors. Perfect for feeding a crowd or enjoying as a chilled lunch.
Kitchen Equipment You’ll Need
Large pot
Colander
Cutting board
Knife
Large mixing bowl
Measuring cups and spoons
Tongs or salad servers
Tips for Success
Cook the spaghetti just until al dente to keep it from getting mushy. Rinse it under cold water to stop cooking and keep the salad chilled. Let it marinate in the fridge for at least 2 hours for best flavor.
Ingredients
1 pound spaghetti, broken in half
1½ cups cherry tomatoes, halved
1 cucumber, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
½ red onion, finely sliced
1 (2.25 oz) can sliced black olives, drained
1 bottle (16 oz) Italian dressing
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
¼ cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Directions
Cook the spaghetti according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Place cooled spaghetti in a large mixing bowl. Add tomatoes, cucumber, bell peppers, red onion, and olives. Pour Italian dressing over the pasta and vegetables. Sprinkle in garlic powder, paprika, salt, and pepper. Toss everything together until evenly coated. Cover and refrigerate for at least 2 hours before serving to let the flavors blend. Before serving, toss again and sprinkle with Parmesan and chopped parsley if desired.
Additional Tips or Variations
Add diced avocado or feta for a creamy twist. Use whole wheat or gluten-free spaghetti if preferred. For a protein boost, toss in grilled chicken or chickpeas. Try homemade Italian dressing for a fresh, personalized touch.