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

California Spaghetti Salad: A Fresh, Flavorful Twist on a Classic Pasta Dish

When you think of California cuisine, you might imagine fresh produce, vibrant flavors, and health-conscious meals that don’t compromise on taste. The California Spaghetti Salad embodies all of these qualities. This colorful pasta salad combines perfectly cooked spaghetti with crisp vegetables, tangy dressing, and optional protein for a dish that is both hearty and refreshing. Ideal for summer gatherings, potlucks, or even a light weeknight dinner, it’s a dish that delights the eyes and the taste buds alike.

Here’s how you can create this California favorite at home, step by step.

Ingredients

For the salad:

• 8 oz (about 225 g) spaghetti
• 1 cup cherry tomatoes, halved
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 medium cucumber, diced
• ½ cup red onion, finely chopped
• ½ cup black olives, sliced
• ½ cup shredded carrots
• ½ cup fresh corn kernels (optional, can use frozen, thawed)
• ½ cup shredded cheddar or Monterey Jack cheese
• ¼ cup fresh cilantro or parsley, chopped
• 1 avocado, diced (add just before serving to avoid browning)

For the dressing:

• ½ cup mayonnaise
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar or lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or sugar
• 1 garlic clove, minced
• Salt and black pepper to taste
• Optional: pinch of chili flakes for a subtle kick

Optional protein add-ins:

• Grilled chicken, diced
• Cooked shrimp
• Cubed turkey or ham

Step-by-Step Method

1. Cook the Spaghetti

1. Bring a large pot of salted water to a boil.
2. Add the spaghetti and cook according to package directions until al dente.
3. Drain the pasta and rinse briefly under cold water to stop the cooking process. This also helps prevent the noodles from sticking.
4. Toss lightly with 1 teaspoon of olive oil to keep them separated and set aside.

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