Here’s the classic California Spaghetti Salad — fresh, colorful, tangy, and perfect for potlucks or summer meals. It’s a chilled pasta salad with veggies and a zesty Italian-style dressing.
🥗🍝 California Spaghetti Salad
Ingredients
For the salad
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12 oz spaghetti, broken into thirds
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1 cup cherry tomatoes, halved
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1 medium cucumber, diced
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1 red bell pepper, diced
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1 green bell pepper, diced
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½ red onion, finely diced
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1 small zucchini, diced (optional)
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1 cup sliced olives (black or green)
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1 cup grated or cubed cheddar (optional)
For the dressing
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1 cup Italian dressing (store-bought or homemade)
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¼ cup grated Parmesan
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1 tsp garlic powder
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1 tsp paprika
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½ tsp onion powder
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Salt & pepper to taste
🥣 Instructions
1. Cook the spaghetti
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Bring salted water to a boil.
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Break spaghetti into thirds and cook until al dente.
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Drain, rinse under cold water, and let cool completely.
2. Prep the veggies
Chop all vegetables into bite-sized pieces so the salad is easy to eat.
3. Mix the dressing
In a bowl, whisk together:
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Italian dressing
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Parmesan
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garlic powder
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paprika
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onion powder
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salt & pepper
(You can increase dressing amount if you like it extra saucy.)
4. Combine
In a large bowl, mix:
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cooled spaghetti
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vegetables
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olives
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cheese (if using)
Pour dressing over and toss until everything is well coated.
5. Chill
Refrigerate at least 1 hour, ideally 3–4 hours, to let flavors absorb.
⭐ Tips & Variations
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Add protein: chopped salami, pepperoni, grilled chicken, or chickpeas.
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Make it lighter: use light Italian dressing or half dressing + half lemon juice.
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More flavor: add fresh basil, parsley, or feta cheese.
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Spicy: mix in red pepper flakes or diced banana peppers.
If you’d like, I can give you a homemade Italian dressing, a pesto spaghetti salad, or a creamy California-style version!
