Description
California Spaghetti Salad is a colorful and refreshing dish perfect for potlucks, picnics, or as a side for any summer meal. This pasta salad is loaded with crunchy vegetables, savory cheese, and a tangy dressing that will make your taste buds dance. With fresh ingredients and a creamy dressing, it’s a light yet satisfying option.
Ingredients
8 oz spaghetti pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup shredded cheddar cheese
1/4 cup black olives, sliced
1/4 cup fresh parsley, chopped
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Salt and pepper, to taste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Instructions
Cook the spaghetti according to package instructions, drain, and rinse under cold water to stop the cooking process. Set aside to cool.
In a large bowl, combine the cooked spaghetti with cherry tomatoes, cucumber, red bell pepper, red onion, shredded cheddar cheese, black olives, and parsley.
In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, Dijon mustard, garlic powder, oregano, basil, salt, and pepper until smooth and well combined.
Pour the dressing over the pasta and vegetables, tossing everything together until evenly coated.
Chill the salad in the fridge for at least 30 minutes to allow the flavors to meld together.
Serve cold and garnish with additional fresh parsley, if desired.
Notes
This salad can be made a day ahead for more flavor.
You can add grilled chicken or shrimp for extra protein.
Feel free to swap out the vegetables based on what you have on hand. Try adding corn, peas, or avocado for a unique twist.
For a lighter version, use Greek yogurt instead of mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~300 kcal
- Protein: ~7g