California Spaghetti Salad

A fresh, colorful pasta salad loaded with crisp vegetables, tangy Italian dressing, and vibrant flavor. Perfect for potlucks, BBQs, and make-ahead meals.

Yield: 8–10 servings
Prep time: 15 minutes
Chill time: At least 2 hours (or overnight)

Ingredients

Salad

• 8 oz spaghetti, broken into thirds

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• ½ red bell pepper, diced

• ½ green bell pepper, diced

• ¼ red onion, thinly sliced

• ½ cup black olives, sliced

• ¼ cup grated Parmesan cheese

Dressing

• 1 cup Italian dressing (homemade or store-bought)

• ½ tsp garlic powder

• ½ tsp Italian seasoning

• ¼ tsp sugar (optional, for homemade dressing)

Directions

1. Cook the pasta – Boil spaghetti according to package directions until al dente. Drain and rinse under cold water to stop cooking and chill the pasta.

2. Prepare the vegetables – While the pasta cools, chop the tomatoes, cucumber, bell peppers, and onion. Slice the olives.

3. Make the dressing – In a small bowl or jar, whisk together the Italian dressing, garlic powder, Italian seasoning, and sugar (if using).

4. Combine everything – In a large bowl, toss the cooled spaghetti with the chopped vegetables and olives. Pour the dressing over and toss until well coated.

5. Chill and serve – Refrigerate for at least 2 hours (or overnight). Just before serving, sprinkle with Parmesan cheese and give it one final toss.

Tips

• Make ahead – The salad tastes even better as the flavors meld, so overnight chilling is ideal.

• Customize – Swap in your favorite vegetables (zucchini, artichoke hearts, or pepperoncini work well). For a shortcut, use a bottle of Italian dressing and simply add the seasonings.

• Serving – Great alongside grilled chicken, burgers, or as a light lunch on its own.