Step-by-Step Instructions
1. Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, then drain and rinse under cold water to stop the cooking process. This also helps the noodles stay separate when mixed with the dressing.
2. Prep the Veggies
While the pasta cools, chop the tomatoes, cucumber, bell pepper, onion, zucchini, and olives. Keep them bite-sized for easy forkfuls.
3. Toss with Dressing
In a large bowl, combine the spaghetti and vegetables. Pour in the Italian dressing, Parmesan, and seasonings. Toss until everything is evenly coated.
4. Chill and Serve
Cover and refrigerate for at least 2 hours before serving. This allows the flavors to meld and the spaghetti to absorb the dressing. Garnish with extra Parmesan or fresh basil before serving.
Tips and Variations
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Make it homemade: Whisk olive oil, red wine vinegar, lemon juice, Dijon mustard, and herbs for a from-scratch dressing.
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Protein boost: Add grilled chicken, shrimp, or salami for a heartier version.
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Mediterranean twist: Swap cheddar for feta and add artichoke hearts.
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Meal prep friendly: Stays fresh in the fridge for up to 4 days.
Why You’ll Love It
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Colorful and fresh: A feast for the eyes and the taste buds.
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Crowd-pleaser: Always disappears fast at potlucks.
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Light yet filling: Balanced flavors without heaviness.
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Versatile: Works as a side dish or a main meal.
Final Thoughts
California Spaghetti Salad is more than just a pasta dish—it’s a celebration of freshness and flavor. Its crisp vegetables, zesty dressing, and twirlable spaghetti make it a standout on any table. Whether you’re serving it at a summer picnic or packing it for lunch, this recipe proves that salads don’t have to be ordinary—they can be extraordinary, one forkful at a time.
