When it comes to pasta salads, most of us imagine rotini, penne, or maybe even macaroni tossed with creamy dressing. But out on the West Coast, a bright and refreshing twist has long been a staple at potlucks and backyard gatherings: California Spaghetti Salad.
This dish takes the familiar comfort of pasta salad and gives it a vibrant makeover with garden-fresh vegetables, a tangy Italian-style dressing, and a base of spaghetti noodles instead of the usual short pasta. It’s colorful, zesty, and just as beautiful as it is delicious.
Why California Spaghetti Salad Stands Out
Unlike heavier pasta salads drenched in mayonnaise, this version is light, crisp, and bursting with flavor. The spaghetti soaks up the dressing, giving every strand a zesty kick, while the mix of vegetables adds crunch and freshness. It’s a salad that tastes like sunshine—perfect for picnics, cookouts, or as a make-ahead lunch.
Ingredients You’ll Need
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1 lb spaghetti noodles
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1 ½ cups cherry tomatoes, halved
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1 cucumber, diced
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1 red bell pepper, diced
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½ red onion, finely chopped
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1 zucchini, diced
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1 cup black olives, sliced
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1 cup cheddar cheese, cubed (optional)
For the Dressing:
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1 bottle (16 oz) Italian dressing (or homemade, see below)
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½ cup grated Parmesan cheese
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp dried oregano
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1 tsp dried basil
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½ tsp black pepper
Step-by-Step Instructions
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