Why You’ll Love This Recipe
The California Spaghetti Salad is the ultimate summer dish. The pasta is perfectly complemented by a variety of fresh vegetables like sweet bell peppers, juicy cherry tomatoes, and crisp cucumbers. The creamy dressing brings everything together with a subtle tang, while the addition of fresh herbs like cilantro or parsley gives it a bright, refreshing flavor. This salad is not only easy to make but also can be customized to your liking by adding proteins or cheeses, making it perfect for any occasion!
Ingredients
- Cooked and chilled spaghetti (about 8 oz)
- 1 cup cherry tomatoes, halved
- 1 bell pepper (red, yellow, or orange), diced
- ¼ cup red onion, finely chopped
- ½ cucumber, seeded and diced
- ½ cup black olives, sliced
- 2 tablespoons fresh cilantro or parsley, chopped
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 1 tablespoon white vinegar or lime juice
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
(Tip: You can easily adjust the veggies, herbs, and dressing to suit your taste.)
Directions
Step 1: Cook and Chill the Spaghetti
- Prepare the spaghetti according to the package directions. Once cooked, rinse it under cold water to cool it down, then drain well.
- Set the chilled spaghetti aside in a large bowl or container.
Step 2: Prepare the Vegetables
- Halve, dice, and chop all the vegetables uniformly: cherry tomatoes, bell pepper, red onion, cucumber, and black olives.
- Add the prepared vegetables to the chilled spaghetti.
Step 3: Make the Dressing
- In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), vinegar (or lime juice), Dijon mustard, garlic powder, salt, and black pepper until smooth.
Step 4: Toss the Salad
- Pour the dressing over the spaghetti and vegetables, and toss everything until evenly coated.
- Taste and add more salt, pepper, or vinegar as needed.
Step 5: Refrigerate and Serve
- Refrigerate the salad for at least 1 hour (or up to overnight) to let the flavors develop before serving.
Servings and Timing
- Yield: 8 side-salad servings or 4 main-dish portions
- Prep time: 20 minutes
- Total time: 1 hour 20 minutes
Variations
- Add Protein: For a more filling salad, add cubed grilled chicken, turkey, or canned tuna.
- Cheese: Stir in shredded cheddar, feta, or mozzarella pearls for a cheesy twist.
- Spicy Kick: If you like a little heat, mix in chopped jalapeño or swirl in sriracha or hot sauce.
- Herb Substitutes: If you’re not a fan of cilantro, fresh basil, dill, or chives can replace it for a different flavor profile.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days. The flavors continue to develop as it sits, so it’s great for meal prep.
- Reheating: This salad is meant to be served cold, but if it’s become dry in the fridge, toss it with a small amount of additional dressing or mayonnaise, or add a splash of milk to rehydrate the pasta.
FAQs
Can I make this ahead of time?
Yes, this salad is perfect for making ahead! It actually tastes even better after sitting in the fridge for a few hours or overnight, allowing the flavors to meld.
Can I use a different type of pasta?
Yes, you can swap out spaghetti for any type of pasta you prefer, such as penne, fusilli, or rotini. Just make sure to adjust the cooking time accordingly.
How do I keep the pasta from getting soggy?
Be sure to rinse the cooked pasta under cold water after cooking to cool it down and prevent it from absorbing too much dressing. Also, keep the dressing separate if you plan to store the salad for a longer period of time.
Can I make this salad vegan?
Yes! Simply substitute the mayonnaise with a vegan mayonnaise, the sour cream with a dairy-free alternative, and skip the yogurt or use a plant-based yogurt.
Conclusion
California Spaghetti Salad is a fresh, colorful, and satisfying dish that’s perfect for any occasion. The combination of creamy dressing, crisp vegetables, and tender spaghetti makes it a crowd-pleaser every time. Whether you’re preparing it for a family gathering, a potluck, or just a light lunch, this pasta salad is a versatile, easy-to-make recipe that will quickly become a favorite. Enjoy it fresh or make it ahead for a meal that’s as delicious as it is convenient!
California Spaghetti Salad
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 side-salad servings or 4 main-dish portions
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
California Spaghetti Salad is a refreshing, colorful pasta salad with a creamy dressing, crisp vegetables, and tender spaghetti. It’s the perfect side dish for any occasion or a light, satisfying main course.
Ingredients
8 oz cooked and chilled spaghetti
1 cup cherry tomatoes, halved
1 bell pepper (red, yellow, or orange), diced
¼ cup red onion, finely chopped
½ cucumber, seeded and diced
½ cup black olives, sliced
2 tablespoons fresh cilantro or parsley, chopped
½ cup mayonnaise
½ cup sour cream or Greek yogurt
1 tablespoon white vinegar or lime juice
1 tablespoon Dijon mustard
½ teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook spaghetti according to package directions, rinse with cold water to cool, and drain. Set aside in a large bowl.
- Prepare the vegetables: chop the tomatoes, bell pepper, red onion, cucumber, and olives. Add to the spaghetti.
- In a small bowl, whisk together mayonnaise, sour cream (or yogurt), vinegar (or lime juice), Dijon mustard, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the spaghetti and vegetables. Toss well to combine.
- Refrigerate the salad for at least 1 hour (or up to overnight) to let the flavors develop. Serve chilled.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days.
Keep dressing separate if you plan to store it for a longer period of time to prevent the pasta from getting soggy.
Make it vegan by using dairy-free mayo, sour cream, and yogurt alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
