This Easy California Spaghetti Salad is perfect for hot summer days! It’s packed with fresh veggies like bell peppers, cucumbers, and cherry tomatoes, all tossed with tasty Italian dressing.
I love how colorful and crunchy this salad is. Plus, it’s a breeze to make! Just cook the spaghetti, mix in the veggies, and chill it before serving. Perfect for picnics or barbecues! 🍴
Key Ingredients & Substitutions
Spaghetti: Classic spaghetti works great! You can substitute it with whole wheat or gluten-free pasta for a healthier option. I sometimes use rotini for extra fun shapes that hold onto the dressing well.
Cherry Tomatoes: If cherry tomatoes aren’t available, regular tomatoes can be diced up. Grape tomatoes are another good substitute since they’re sweet and juicy!
Cucumber: Feel free to use English cucumbers as they have fewer seeds. If you’re allergic or dislike cucumbers, consider using yellow squash or bell peppers for extra crunch.
Cheese: Cheddar or mozzarella is delicious, but you could use feta or goat cheese for a creamier texture and different flavor. Vegan cheese is also an option!
Italian Dressing: Store-bought is fine, but making your own with olive oil, vinegar, and herbs can be super fresh. Adjust the tanginess according to your taste!
How Do You Make the Perfect Cold Pasta Salad?
To get a refreshing pasta salad, the cooling process is crucial. After cooking the spaghetti, rinse it under cold water. This stops the cooking process and helps keep the pasta from getting mushy.
- Cook spaghetti until it’s tender yet firm (al dente).
- Drain and immediately rinse under cold water to cool it down.
- Once cooled, combine it with your fresh veggies and dressing.
- Allow it to chill in the fridge for at least an hour; this helps the flavors develop.
Tips: Stir the salad before serving to refresh the dressings and flavors. If you like a slightly tangier taste, add a splash of additional vinegar before serving!
Easy California Spaghetti Salad
Ingredients You’ll Need:
- 8 ounces spaghetti pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1 cup shredded cheddar cheese or mozzarella
- 1/4 cup fresh parsley or basil, chopped
- 1 cup Italian dressing (store-bought or homemade)
- Salt and black pepper, to taste
How Much Time Will You Need?
This Easy California Spaghetti Salad takes about 15 minutes of prep time, plus an additional 1 hour to chill in the refrigerator. This means you can whip it up quickly and let it cool while you get ready for your summer gathering!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook it based on the package instructions until it’s al dente, meaning it should still have a little bite to it. Once cooked, drain the spaghetti in a colander and rinse it under cold water to stop the cooking process. Set the pasta aside to cool.
2. Mix the Veggies and Cheese:
While the spaghetti is cooling, grab a large mixing bowl. Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced black olives, and your choice of shredded cheese. If you’re using parsley or basil, toss that in too! These ingredients will create a colorful and crunchy mix.
3. Combine with Dressing:
Once your spaghetti has cooled, add it to the bowl with the veggies and cheese. Drizzle the Italian dressing over everything and toss gently. Make sure all the ingredients are evenly coated with dressing for the best flavor!
4. Season and Chill:
Now it’s time to season with salt and black pepper according to your taste. Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Allow it to chill for at least 1 hour—this helps all the flavors meld together beautifully.
5. Serve and Enjoy:
After the salad has chilled, give it a quick stir and serve it cold. This California Spaghetti Salad is perfect as a side dish for barbecues, picnics, or even a light meal on its own. Enjoy the fresh flavors and vibrant colors—it’s sure to be a hit!
FAQ for Easy California Spaghetti Salad
Can I Use Gluten-Free Pasta?
Absolutely! You can substitute the regular spaghetti with gluten-free pasta made from rice, quinoa, or legumes. Just follow the package instructions for cooking times, as gluten-free pasta may require different cooking methods.
How Long Can I Store Leftover Spaghetti Salad?
Leftover spaghetti salad can be stored in an airtight container in the fridge for up to 3 days. Just remember that the veggies may become slightly softer over time, so it’s best enjoyed fresh!
Can I Make This Salad Ahead of Time?
Yes, this salad is perfect for make-ahead meals! You can prepare it up to 24 hours in advance. Just make sure to store it in the fridge, and give it a good toss before serving to redistribute the dressing.
What Other Vegetables Can I Add?
Feel free to get creative! You can add veggies like carrots, broccoli, or mini sweet peppers for more crunch and color. Corn or peas are great additions too, just make sure to chop everything into bite-sized pieces for easy eating!
