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

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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