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California Spaghetti Salad

California Spaghetti Salad is a vibrant and refreshing dish that blends al dente spaghetti with an array of crisp vegetables and a tangy dressing. Perfect for summer gatherings or as a light lunch, this salad offers a delightful mix of flavors and colors that will transport you back to sunny picnics. Easy to prepare and highly customizable, it’s destined to become a favorite at your table.

  • Total Time: 25 minutes
  • Yield: Approximately 4 servings 1x

Ingredients

Scale
  • 8 ounces dry spaghetti
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 cup mixed bell peppers, diced
  • 1/4 medium red onion, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Cook the spaghetti in salted boiling water according to package instructions until al dente. Drain and rinse with cold water.
  2. Dice the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
  3. In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until combined.
  4. In a large bowl, mix the cooled spaghetti with the chopped vegetables. Drizzle with the dressing and toss to combine.
  5. Cover and refrigerate for at least one hour to allow flavors to meld before serving.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 2g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Customize the salad by adding grilled chicken or turkey for extra protein. Substitute vegetables based on your preference; consider adding black olives or shredded carrots. For added crunch, toss in sunflower seeds or nuts just before serving.