Easy California Spaghetti Salad,

Easy California Spaghetti Salad

What this is

A cold pasta salad with spaghetti noodles, crisp veggies, olives, cheese, and a tangy Italian-style dressing. Colorful, flexible, and very forgiving.

🧾 Ingredients (serves 6–8)

Pasta

• 12 oz spaghetti

• Salt (for pasta water)

Vegetables

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• ½ cup red bell pepper, diced

• ½ cup green bell pepper, diced

• ¼ cup red onion, thinly sliced

• ½ cup sliced black olives

Cheese & Extras

• ½ cup shredded mozzarella or cubed Monterey Jack

• ¼ cup grated Parmesan

• 2 tablespoons fresh parsley or basil, chopped

Dressing

• ¾ cup Italian dressing (bottled or homemade)

• 1 tablespoon red wine vinegar (optional, extra tang)

• 1 teaspoon sugar or honey (optional, balances acidity)

• ½ teaspoon black pepper

🥣 Instructions

1️⃣ Cook the Spaghetti

1. Boil spaghetti in well-salted water until al dente.

2. Drain and rinse under cold water to stop cooking.

3. Shake off excess water and transfer to a large bowl.

2️⃣ Prep the Veggies

• Chop all vegetables into bite-size pieces.

• Keep cuts fairly uniform so every bite has a little of everything.

3️⃣ Assemble the Salad

1. Add vegetables, olives, cheese, and herbs to the spaghetti.

2. Pour dressing over the top.

3. Toss gently until evenly coated.

4️⃣ Chill & Serve

• Refrigerate at least 1 hour before serving.

• Toss again right before serving and adjust seasoning.

🌈 Optional Add-Ins

• Pepperoncini slices

• Salami or pepperoni strips

• Artichoke hearts

• Chickpeas

• Avocado (add last).