California Spaghetti Salad

Here’s a detailed, unique article on California Spaghetti Salad, including a step-by-step method to make it:

California Spaghetti Salad: A Fresh Twist on a Classic

California Spaghetti Salad is a vibrant, colorful dish that combines tender pasta with crisp vegetables, a creamy dressing, and often a touch of tangy or zesty flavor. Perfect for picnics, potlucks, or as a light lunch, this salad is a crowd-pleaser that balances textures and flavors beautifully. With its signature combination of fresh produce, sometimes grilled chicken, and a slightly creamy dressing, California Spaghetti Salad stands out as a refreshing take on traditional pasta salads.

Ingredients

To serve 4–6 people, you’ll need the following 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 small red onion, finely chopped
• 1 cup cucumber, diced
• 1 cup shredded carrots
• 1 cup cooked chicken breast, cubed (optional)
• ½ cup black olives, sliced
• ¼ cup fresh parsley, chopped
• ½ cup shredded cheddar cheese (optional)
• Salt and pepper to taste

For the Dressing:

• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 2 tablespoons apple cider vinegar or lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Salt and black pepper to taste

Step-by-Step Method

Step 1: Cook the Spaghetti

1. Fill a large pot with water, add a pinch of salt, and bring it to a boil.
2. Add the spaghetti and cook according to the package instructions until al dente (usually 8–10 minutes).
3. Drain the pasta and rinse under cold water to stop the cooking process and cool the noodles.
4. Toss the spaghetti lightly with a small drizzle of olive oil to prevent sticking.

Step 2: Prepare the Vegetables

1. Wash and halve the cherry tomatoes.
2. Dice the red and yellow bell peppers into small, bite-sized pieces.
3. Peel and finely chop the red onion.
4. Dice the cucumber and shred the carrots.
5. Slice the black olives and chop the parsley.

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