May be an image of chow mein and pasta

Here’s a detailed, unique article on California Spaghetti Salad with a complete step-by-step method:

California Spaghetti Salad: A Colorful, Crunchy, and Flavorful Dish

California Spaghetti Salad is the perfect summer side dish: vibrant, refreshing, and packed with a variety of textures. Combining crisp vegetables, tender pasta, creamy dressing, and sometimes even a touch of sweetness, this salad is as much a feast for the eyes as it is for the taste buds. It’s ideal for potlucks, picnics, or as a make-ahead meal for busy weeknights. Here’s how to make this classic California favorite from scratch.

Ingredients You’ll Need

For the Salad:

8 oz (225 g) spaghetti – cooked al dente and cooled
1 cup cherry tomatoes – halved
1 cup cucumber – diced
1/2 cup red bell pepper – diced
1/2 cup yellow bell pepper – diced
1/2 cup shredded carrots
1/4 cup red onion – finely diced
1/2 cup black olives – sliced
1 cup cooked chicken or turkey (optional) – diced (for a protein boost)
1/2 cup shredded cheddar or mozzarella cheese

For the Dressing:

1/2 cup mayonnaise
1/4 cup sour cream
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp sugar or honey (optional, for slight sweetness)
Salt and black pepper to taste
1 tsp garlic powder
1 tsp dried Italian herbs or parsley

Step-by-Step Method

Step 1: Cook the Spaghetti

Fill a large pot with water and bring it to a rolling boil.
Add a pinch of salt and the spaghetti.
Cook according to package instructions until al dente. Be careful not to overcook, as you want the pasta firm for the salad.
Drain the spaghetti and rinse under cold water to stop the cooking process. Set aside to cool completely.

Step 2: Prepare the Vegetables

While the pasta cools, wash all vegetables thoroughly.
Halve the cherry tomatoes, dice the cucumber and bell peppers, shred the carrots, and finely chop the red onion.
Slice the black olives.
If using chicken or turkey, ensure it’s fully cooked and diced into bite-sized pieces.