California Spaghetti Salad

Step 3: Cook the Chicken (Optional)

1. Season chicken breast cubes with salt, pepper, and a pinch of paprika.
2. Heat a small skillet with a teaspoon of olive oil and cook the chicken over medium heat until fully cooked (about 5–7 minutes).
3. Allow to cool slightly before adding to the salad.

Step 4: Make the Dressing

1. In a medium bowl, combine mayonnaise, sour cream (or Greek yogurt), apple cider vinegar (or lemon juice), Dijon mustard, and honey.
2. Add garlic powder, paprika, salt, and pepper.
3. Whisk thoroughly until smooth and creamy. Taste and adjust seasonings as needed.

Step 5: Assemble the Salad

1. In a large mixing bowl, combine the cooled spaghetti, vegetables, olives, and chicken (if using).
2. Pour the dressing over the pasta and toss gently until everything is evenly coated.
3. Sprinkle the shredded cheddar cheese and chopped parsley over the top.

Step 6: Chill and Serve

1. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
2. Serve cold or at room temperature. This salad keeps well in the fridge for 2–3 days.

Tips for the Best California Spaghetti Salad

• Add crunch: Toasted sunflower seeds or slivered almonds add a delightful crunch.
• Make it zesty: A little grated lime or lemon zest in the dressing can brighten the flavor.
• Vegetarian version: Omit chicken and add roasted chickpeas or tofu cubes for protein.
• Make-ahead magic: Prepare the salad a day ahead for picnic-ready flavor.

California Spaghetti Salad is a versatile, colorful, and tasty dish that’s perfect for warm weather gatherings or as a wholesome, satisfying meal. Its combination of fresh vegetables, tender pasta, and creamy dressing makes it a salad everyone will go back for seconds!

If you want, I can also create a short, easy-to-follow version of this recipe with a visual ingredient list and step-by-step images, perfect for printing or sharing. Do you want me to do that?