California Spaghetti Salad
Fresh, colorful, and packed with crunch—this chilled pasta salad is perfect for potlucks, BBQs, or an easy make-ahead meal.
Ingredients
Salad
12 oz spaghetti noodles
1½ cups cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
½ red onion, thinly sliced
½ cup sliced black olives
1 avocado, diced (optional but very California 😄)
½ cup shredded mozzarella or cubed Monterey Jack (optional)
2 tbsp chopped fresh parsley or basil (optional)
Dressing
½ cup olive oil
¼ cup red wine vinegar
1 tbsp lemon juice
1 tsp sugar or honey
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
Instructions
- Cook the Spaghetti
Bring a large pot of salted water to a boil.
Cook spaghetti according to package directions until al dente.
Drain and rinse under cold water to cool.
Cut spaghetti into shorter strands (optional, for easier serving). - Prepare the Vegetables
While pasta cools, chop tomatoes, cucumber, bell pepper, onion, and olives.
If using avocado, dice just before mixing to prevent browning. - Make the Dressing
In a bowl or jar, whisk together:
Olive oil
Red wine vinegar
Lemon juice
Sugar or honey
Italian seasoning
Garlic powder
Salt and pepper - Assemble the Salad
In a large bowl, combine:
Cooked spaghetti
All vegetables
Cheese (if using)
Pour dressing over salad.
Toss gently until everything is well coated. - Chill & Serve
Cover and refrigerate at least 1 hour for best flavor.
Toss again before serving.
Add avocado just before serving if using.
Tips & Variations
Add grilled chicken, shrimp, or chickpeas for protein.
Swap black olives for kalamata olives.
Add a pinch of red pepper flakes for heat 🌶️
Keeps well in the fridge for 2–3 days.